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Chocolate Éclairs
Preparation info
- Makes
16-20
- Difficulty
Easy
Appears in
Published 2014
Chocolate éclairs remind me of a rotund priest who had a penchant for these choux buns. When he came into the shop and Mum offered him something to eat he’d say, “I’d like an éclair, my dear!” The phrase stuck in my head, along with the sight of the priest in his cassock enjoying this indulgent treat.
Ingredients
125 ml 50 g 75 g
Method
To make chocolate éclairs follow the method instructions for choux buns, opposite, then put the choux paste into a piping bag fitted with a 1cm wide round nozzle. Pipe 10cm lengths onto a baking sheet lined with baking parchment, allowing room to expand. Bake for 20-25 minutes or until the éclairs take on a nice golden colour. Cool on a wire rack. Cut slits in the sides of the éclairs to allow