Ingredients
Method
1.Preheat oven to 200°C. Lightly grease 2 oven trays.
2.Combine butter and water in pan, bring to boil. Add sifted flour, stir vigorously over heat until mixture leaves side of pan and forms a smooth ball.
3.Transfer mixture to small bowl of electric mixer; beat in eggs 1 at a time, beating well after additions. Mixture should be glossy.
4.Using piping bag fitted with 1.5cm plain tube, pipe 11cm lengths of pastry, about 3cm apart, onto trays.
5.Bake in oven 10 minutes. Reduce to moderate; bake a further 10 minutes or until pastry is lightly browned and crisp.
6.Cut éclairs in half, remove any soft centre. Return to moderate oven for a few minutes to dry out; cool on wire rack.
7.Meanwhile combine melted chocolate and butter.
8.Make chantilly cream; combine remaining ingredients, cover, refrigerate 30 minutes. Beat cream mixture with electric mixer until thick.
9.Dip top half of each éclair in combined chocolate and butter, then join halves with chantilly cream just before serving.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door