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Choux pastry :
Combine the water, 400g butter and 2 tbsps of caster sugar in a large saucepan and heat until all butter is melted. Take off the heat and stir in the plain flour, pour in one egg at a time and mix until all incorporated.
In the microwave melt together 200g chocolate and 100g butter.
Cream together egg yolks, sugar and vanilla essence.
In a saucepan heat the milk to just below boiling then whisk in the creamed egg, mix and simmer for 1 minute. Thicken with corn flour (combine 4 tbsps corn flour with enough water to form a loose paste then whisk into egg and milk).
5. Once the pastry has cooled to a handleable temperature spoon it into a piping bag and pipe 5-8cm long pastries onto a lined oven tray (leave gaps between each one as they do grow). Bake at 150-180C for 45 minutes.
6. Allow the éclairs to cool then fill with custard and top with chocolate.
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