Prep
35 MinsBake
25 minsServes
8Difficulty
Hard About
Everyone’s favourite French finger cake, these chocolate eclairs come with a little twist - a deliciously sweet tablespoon of runny honey!
Chocolate Éclairs Recipe
Preheat the oven to 200°C.
Fold a small piece of non-stick baking paper in half, open out and then sieve the flour onto it, add the sugar and set to one side.
Place 150ml cold water and the butter into a pan over medium-low heat and leave until the butter has completely melted.
Begin to boil, as soon as it reaches boiling point, remove from the heat.
Tip in the flour all at once (using the baking paper to help) and beat hard with a wooden spoon until the mixture forms a ball and then set aside to cool completely.
Once cool, add the eggs one at a time, beating thoroughly between after you add each egg, you will end up with a smooth glossy paste.
Fill a piping bag fitted with a plain 1cm nozzle. Pipe 8 eclairs onto a baking sheet lined with baking paper, leaving a medium-sized gap between each one.
Place in the preheated for 10 minutes.
Turn up the heat to 220°C and bake for another 15 mins.
Take your eclairs out of the oven and cool on a wire rack.
Make a small hole using a skewer in the side of each one, allowing the steam to come out and cool.
To make the filling, whisk together the double cream, icing and vanilla seeds until it forms soft peaks and spoon into a piping bag fitted with the same nozzle as before.
For the chocolate topping, melt the butter together with the chocolate and honey in a small bowl that fits snugly over a pan of simmering water.
Remove from the heat, beat in the sifted icing sugar and leave to cool for 20 mins until thickened.
Pipe the whipped cream into each cooled éclair, spooning the chocolate coating over the top.
Leave to cool and serve once the chocolate has cooled.
Ingredients – 10 items
1
Plain flour
Golden caster sugar
Butter
Medium eggs
beaten
Fairtrade Tate & Lyle Icing Sugar
sifted
Vanilla pod
seeds scraped
Dark chocolate
broken into squares
Unsalted butter
Honey
runny
Whipping cream
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Here`s how to make Earl Grey & Lemon Shortbread:
Prep Time – 30 mins (4 hours to chill)
Yield – 12 – 16 (dependant on the size of your cutters)
Ingredients
Biscuits
50g Tate & Lyle Fair Trade – Pure Cane Icing sugar
250g unsalted butter
2 tbsp of Earl Grey Tea
220g plain flour
Pinch of salt
Icing
A squeeze of lemon
100g Tate & Lyle Fair Trade – Pure Cane Icing sugar
Instructions
Combine your tea leaves and butter, leaving overnight preferably to infuse. You can cover in a bowl and leave to the side as this mix shouldn’t be chilled.
Add your butter mix to a bowl your sugar and combine, then add the flour salt until a dough forms
Roll out your dough mix until even – about half an inch thick and cut with your biscuit cutter.
Pop onto a baking sheet and into a preheated oven at 180°C/ 160°C fan/ gas mark 4/ 350°F and bake for 15 mins. Keep and eye on them as they can burn quickly.
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If Dark Muscovado`s a little too strong for you, this bag might just be your baking`s saviour!
With enough molasses to keep things moist and sticky, our Light Muscovado boasts a buttery, caramel flavour with fewer hints of treacle.
A subtle change that always makes bakes better...
Find out more at the link in bio.
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Now on offer in Asda and Sainsbury`s
Tablet: £1.50 (£2.00 RRP)
Pouch £1.35 (£1.80 RRP)
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🍬 WIN a bundle of brand-new Tate & Lyle Sugars, Sweeteners and Syrups! 🍬
This bundle of Tate & Lyle products could be yours! To be in with a chance of winning, simply:
1) Make sure you`re following us @tateandlylesugars
2) Tell us in the comments which drink you`d make with these prizes...
Competition ends 18th April. T&Cs apply. Link in bio.
Good luck!
We will announce winners no sooner than 19th April, please do not respond to any account claiming to be us or announcing winners.
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