Classic chocolate eclairs

Classic chocolate eclairs

First it was cupcakes, then macarons, now eclairs are our new favourite bake.

By , 21 September 2015
Classic chocolate eclairs
  • Ready in: 75 mins
  • Serves: 14
  • Price: 18p per serving
Nutritional Info
Each 52g serving contains
  • Fat 18.7
  • Sat Fat 10.9
  • Sugar 9.4
  • Salt 0.10
  • Cals 236
of your reference intake.
Typical energy values per 100g: 1900kJ/454kcal.
  • 75g Asda Strong White Bread Flour
  • 50g unsalted butter, plus 50g for the topping
  • 2 large eggs
  • 200ml double cream
  • 200g dark chocolate (50% cocoa solids), plus a little extra, finely grated, to decorate (optional)
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Line 2 baking trays with baking paper and sift the flour into a bowl.

  • Cut 50g butter into cubes and put in a pan with 150ml cold water and a pinch of salt. Heat until the butter melts, then bring to a boil. Remove from the heat immediately, then add all the flour at once. Beat hard with a wooden spoon until the mixture forms a ball of dough that leaves the sides of the pan clean. Let it cool for 15 minutes.

  • Lightly beat the eggs in a jug. With an electric hand mixer or wooden spoon, beat the eggs into the dough, a little at a time, until it forms a firm, glossy ball.

  • Put the mixture in a piping bag fitted with a 1cm plain nozzle. Alternatively, put the mixture into a freezer bag and snip off one corner. Pipe 14 eclairs, each about 10cm long, on the lined trays.

  • Bake for 25 minutes until well risen and golden - don't open the oven door while cooking, or they won't puff up properly. Cut a small slit in the side of each eclair to let the steam escape. Return to the oven for 3-4 minutes. Cool on a rack.

  • Whip the cream until it just holds its shape. Put in a piping bag. Cut along one side of each eclair and open like a bread roll. Pipe in a thick layer of cream.

  • Break the chocolate into squares and put in a bowl with 1 tbsp water. Stand over a pan of simmering water, making sure the bowl doesn't touch the water. Melt the chocolate, along with the remaining butter, stirring often. Spread on top of the eclairs.

  • Sprinkle with chocolate (if you want). Leave the topping to set.