Christmas is on its way and we need to get our festive on! What better way than with chocolate éclairs. It probably is one of the most festive treats I know and has a way of making the everyone feel super special.
My sister shared this recipe with me and made the beautiful treats featured in the picture. She adapted the recipe from “BAK vir pret & profyt” by Christine Capendale – a real treasure of a book for anyone that want to expand their baking skills!
Although it can be a tiresome exercise making these éclairs the reward is awesome! Start practising and have your batch ready to share with family and friends over the festive season. Enjoy!
- 250 ml boiling water
- 125g butter
- 250 ml flour
- 4 eggs
- Melt the butter in the water in a pot. Let it come to boiling point.
- Add the flour and mix with a wooden spoon. Let the mixture boil for about 2 minutes, while still stirring.
- Remove the pot from the heat to let the pastry cool down a bit.
- Pre-heat the oven to 180°C and spray 2 baking trays with Spray-and-Cook.
- Add the eggs one at a time to the flour-mixture and beat after every addition.
- Use a spoon to make smallish balls of choux-pastry on your baking trays. Bake the balls for 20 minutes.
Beat 250 ml fresh cream, 40 ml castor sugar and 5 ml vanilla-essence together.
Melt 150 g dark chocolate, 80 ml fresh cream, 200 ml icing sugar and 30 ml cacao powder together slowing – over the stove top or in the microwave.
Assembling your éclairs
Make a small hole in the bottom of each pasty ball. Fill each ball with the filling using a piping bag and cover it with the chocolate coating. And don’t be too shy when it comes to both the filling and chocolate – it’s the best part!