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Chocolate Éclairs

(This makes about 18)

120g Butter, cut into small dice
310ml Water
150g Plain Flour, tipped into a saucer
4 (med) eggs

To Fill:
400ml Cream whipped stiff

125 g. dark Chocolate (broken into small pieces)
155ml Cream
60g Butter
200g Icing sugar

You will need a piping bag with a wide (about ½ inch) nozzle,.
And two baking trays lined with silicone paper
Preheat the oven to 200C

First get everything ready and weighed out for the Éclairs.
Put the water on to boil in a small pot.
When this is boiling hard tip in the butter.
When this has all melted and the water has reboiled toss in the saucer full of flour.

Take off the heat and beat well in the pot.
Keep beating until the paste becomes shiny and leaves the pot clean.
Now tip this mixture into a bowl (or a food processor) and using a beater or the processor add the eggas one at a time making sure the first has amalgamated before adding the next.

Now push this mixture into the piping bag and then pipe out about 9 lengths of the mixture on to each of the the two lined trays. These should be roughly the size of your
middle finger.(they will swell as they cook)

Put these into the oven and cook for about 25 mts until they look nice and brown on the outside.

Once you take them out of the oven slit them up one side to release the steam and to make them easier to fill.

Once they are cool spoon the cream into the middle.

Put all the ingredients for the icing into a bowl and put into a microwave at medium
For about 5 mts until the chocolate has melted.
Use this to ice the cakes.

February 10, 2009 09:41 AM | 0 Comments
  Martin Dwyer
Consultant Chef