James Martin's chocolate eclairs
With the return of Bake Off last night, we’re in the mood for cake! James is in the kitchen with a masterclass in perfecting the chocolate eclair… no pressure James, but Mary Berry is on the line and watching carefully!
Chocolate eclairs
Serves: 8
Ingredients
For the choux
200ml water
85g butter
115g plain flour
Pinch of sugar
Pinch of salt
3 medium free-range eggs
For the filling
450ml double cream, whipped
For the topping
200g melted chocolate
200g icing sugar sifted
100ml hot water
Method
1. Preheat the oven to 200C, fan 180C, gas 6. Line a baking tray with greaseproof paper
2. Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes.
3. Remove from the pan then pop into a food mixer with a ‘k’ attachment and leave to cool for a few minutes
4. Beat in the eggs, one at a time, until smooth and glossy, then spoon the dough into a piping bag fitted with a medium size nozzle
5. Pipe 8x12cm long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Remove from the oven and allow to cool.
6. Fill the pastries with cream by piercing a small hole in the top at both ends and then piping in the cream
7. For the topping, beat together the chocolate and icing sugar, then add enough hot water to make a smooth and glossy mix. Dip each éclair in the topping to coat and serve.