Eclair recipe

Eclair recipe

thirty mins to 1 hour


Consider on the clair as your following Bake Off challenge. Paul Hollywood’s easy recipe guarantees crisp, light choux pastry every single time.


thirty mins to one hour


Components


For the choux pastry



  • 65g/2oz plain flour, sifted

  • pinch salt

  • 50g/2oz unsalted butter, diced, plus further for greasing

  • 2 totally free-variety eggs, beaten


For the filling



  • 200ml/7fl oz whipping cream

  • five tsp icing sugar, sifted

  • 1 tsp vanilla extract


For the icing



  • 100g/3oz milk chocolate, chopped


Technique


Preheat the oven to 200C/400F/Gasoline six. Generously grease a baking tray with butter.


Sift the flour onto a sheet of greaseproof paper.


Place 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently right up until the butter has totally melted – don’t allow the water boil and start to evaporate. Quickly deliver the mixture to the boil and tip in all the flour in one go. Get rid of the pan from the heat and beat furiously with a wooden spoon – don’t be concerned, the mixture will seem messy at initial but will quickly come together to make a smooth heavy dough.


Put the pan back on a lower heat and beat the dough for about a minute to somewhat cook the dough – it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a big mixing bowl and depart to cool until tepid.


Beat the eggs in a bowl till mixed, then progressively beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating effectively right after every addition. (You may not require all the egg.) The dough need to be quite shiny and paste-like, and fall from a spoon when lightly shaken.


Spoon the pastry into a piping bag fitted with a one.25cm/in plain nozzle and pipe twelve x 10cm/4in lengths onto the greased baking tray.


Sprinkle the tray, not the pastry, with a handful of drops of water, and bake in the oven for 15 minutes. Then, with out opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.


Take away the tray from the oven and cautiously make a modest hole in the side of each clair to allow steam to escape. Return to the oven and bake for a more 5 minutes, or right up until the pastry is totally crisp. Remove from the oven and transfer to a wire rack to amazing.


For the filling, whip the cream with the sugar and vanilla extract in a bowl right up until just stiff.


Once the clairs have cooled, cut down the length of a single side of every clair and pipe in the whipped cream.


Melt the chocolate more than a double boiler or a bowl suspended over a pan of simmering water (do not enable the bottom of the bowl to touch the water) and enable it to cool slightly. Dip the tops of the clairs in the chocolate and allow the chocolate set prior to serving.



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