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Chocolate Éclairs Veg CD CBF 90mins Makes 16 Cold Vegetarian Pastries Baked Fayre Ingredients 100g/4oz Plain Flour 240ml/8fl.oz Water 75g/3oz Butter, cut into pieces 3 Eggs For the filling 300ml/10fl.oz. Whipping Cream 2 tbsp Caster Sugar For the topping 100g/4oz Icing Sugar 2 teasp Drinking Chocolate 1-2 tbsp Hot Water
Instructions 1. Preheat the oven to 220C, 425F, Gas mark 7 and grease 2 baking trays. 2. Place the water and butter in a large saucepan and heat gently until the butter melts. Bring to the boil, remove from the heat and add all the flour. Beat vigorously with a wooden spoon until amalgamated. 3. Return to the heat and continue beating until a smooth ball of paste is formed (about 1 minute). Remove from the heat immediately and continue to beat to cool it a little. 4. Add the eggs, one at a time, beating well between each addition. Continue to beat until a smooth shiny mass is obtained. 5. Spoon the mixture into a piping bag and pipe fingers approximately 7.5cm/3inches long, making sure there is at least 5cm/2inches between each one. Bake in the oven for 25-30 minutes until golden brown, crisp and hollow to the tap. Do not open the oven before 20 minutes. 6. Once cooked, remove from the oven, place on a wire rack and make a small slit in the base to allow the steam to escape. Cool completely. 7. In a bowl, beat together the cream and sugar until very thick. Spoon the cream into the cooled éclairs and place on greaseproof paper. 8. In another bowl, dissolve the drinking chocolate with the hot water then add the icing sugar and mix well. The mixture shouldn't be too runny. If it is, add some more icing sugar. 9. Dip the tops of the filled éclairs into the chocolate mixture, one at a time and place on a wire rack until the icing is set. Eat the same day.
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