I found these could have been a bit sweeter for my liking, so a light dusting of icing sugar could just do the trick I think, I wouldn't recommend adding sugar to the mix on your first go as it can completely change how the mix comes out.
Choux pastry wasn't as scary as I imagined so it's definitely worth a bash!
So lets get to it.
- 65g plain flour
- pinch of salt
- 150ml water
- 50g butter
- 2 eggs, well beaten
- 300ml double cream
- 150g plain chocolate
- Sift the salt and the flour.
- Place the water and the butter in a saucepan, heat gently until the butter melts then bring to a brisk boil.
- Remove from the heat and til in all of the sifted flour and salt.
- Stir briskly and firmly until the mixture form a soft ball and leaves the sides of the pan clean.
- Remove from heath again and cool slightly, ass the egg mixture until it is smooth, shiny and firm enough to stand in soft peaks when lifted with a spoon.
- Use straight away or if you have to keep it then leave in saucepan and cover with a lid so it doesn't dry out.
- Fill a piping bag that has a 1cm round nozzle with the pastry and pipe 4inch/10cm sausages on a greased baking sheet.
- Bake for ten minutes at 200 degrees (180 fan), then reduce to 180 (160 fan) and bake for a further 20-25 minutes.
- Take out eclairs, they used be lovely and golden,make a slit in each eclair and bake for a further five minutes to help dry out the middle a little.
- Leave these to cool completely.
- Melt the chocolate in a bowl, over a saucepan of gently boiling water.
- Cut the slits again to ensure enough room for cream.
- Whip the cream until light and fully whipped (odd sentence I know).
- Spread the chocolate onto top of eclairs.
- Chilld in the fridge until ready to eat.
- Pipe in the