Chocolate Eclairs

 

Chocolate Eclairs

  • Servings: 12
  • Difficulty: moderate
  • Print

I ventured into Choux pastry this week, an unknown territory to me. My mum always made delicious Eclairs when I was a child, it was a Christmas or special occasion treat so I took on the challenge of keeping up the family tradition. Choux pastry can be a little tricky but using the thermomix makes it so much easier as you always know what temperature your mixture is at so no scrambling of the eggs is needed! I found this delicious recipe on Tenina's website

Ingredients

For the Choux

-250g water

-80g butter in small pieces

-pinch salt

-200g plain flour

-1tsp baking powder

-5 eggs

For the custard filling

-500g full cream milk

-1 egg

-50g caster sugar

-pinch salt

-30g cornflour

-1 vanilla pod

For the ganache

-200g dark chocolate

-80g double cream

Directions

-Preheat oven to 200C and line two baking trays with baking paper

-Place water, butter and salt into thermomix and cook 3min,100C,speed 1

-Add flour and baking powder and combine 1.5 mins speed 4

-Remove measuring cup and allow to cool to 50C

-Set the thermomix to 2 mins, speed 5. Add eggs slowly through lid. Mix a further 1 min, speed 5

-Place choux mixture in a piping bag and using a plain nozzle pipe abut 12-16 eclairs onto the baking trays. Don’t place them too close together or they will merge.

-Bake for 30-35 minutes. DON’T open the oven while they are baking or they’ll end up as flat as pancakes! Leave to cool on tray.

-I filled mine with fresh whipped cream but you can make a creme patisserie if you prefer. Place milk, egg, caster sugar, pinch salt, cornflour and scraped out insides of one vanilla pod in the thermomix while the eclairs are cooking . Cook for 8 minutes, 90C, reverse speed 3. Allow it to cool with plastic wrap on top to avoid a skin forming.

-Fill a piping bag with cream or creme patisserie and using a long thin nozzle inject the eclair from both ends.

-For the chocolate ganache, place chocolate in the thermomix and blitz for 10secs, speed 9. Then melt for 5 mins, 37C, speed 1, add the cream and mix 20 secs, speed 2. Pour the ganache into a shallow dish and dip the top of each eclair into it then leave to set on a wire rack. See how long you can wait before giving them a taste!

 

 

 

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