Delicious Chocolate Eclairs

Ingredients

• 60g butter, chopped
• 160ml cold water
• 100g plain flour
• 3 eggs
• 300ml thickened cream
• 1 teaspoon vanilla extract or seeds from one vanilla bean
• 1 teaspoon caster sugar
• 100g milk or dark chocolate, chopped
• 15g butter
• (Makes 8)

Directions

1. Preheat oven to 220�C/(200�C fan-forced)/425F.
2. Line 2 large baking trays with baking paper.
3. To make the choux pastry
4. Combine butter water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
5. Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
6. Lightly beat eggs together and reserve roughly 2 teaspoons for later. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
7. Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg.
8. Bake 1 tray of �clairs for 5 minutes. Reduce heat to 180�C/160�C/fan-forced/350F. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut �clairs in half horizontally.
9. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220�C/200�C fan-forced/425F. Repeat with remaining tray.
10. Using an electric mixer, beat cream, vanilla and sugar until firm peaks.
11. Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn�t touch the water). Stir occasionally with a metal spoon until the chocolate and butter is completely melted and well combined.
12. Spread cream evenly over �clair bases. Spread chocolate over the top of the �clair tops. Place the chocolate coated half over the cream covered half. Refrigerate for 20 minutes or until chocolate has set. Enjoy