- 250ml water
- 115g butter
- 200g plain flour
- 1tsp Tate & Lyle Caster Sugar
- Pinch of salt
- 4 eggs
- 50g dark chocolate (chopped)
- 2 tbsp. water
- 150g Tate & Lyle Fondant Icing Sugar
- 2 tbsp. cocoa powder
- 450ml double cream
HOW TO MAKE THIS RECIPE
- Preheat the oven to 200°C/400°F/Gas Mark 6 and line a baking tray with greaseproof paper.
- To make the choux pastry, heat the water and butter in a saucepan until melted, then beat in the flour, sugar and salt until the mixture is smooth. Cook for two minutes, then remove from the heat and beat in the eggs, one at a time.
- Set aside to cool, and then spoon the choux dough into a piping bag fitted with a medium-sized nozzle.
- Pipe 12.5cm lines onto the baking tray and bake in the oven for 20 minutes or so until golden brown. Remove from the oven and set aside to cool on a wire rack.
- Meanwhile, heat the dark chocolate and water in a saucepan until the chocolate has melted. Sieve the Tate & Lyle Icing Sugar and cocoa into a bowl, then add the melted chocolate and water mixture and beat until smooth. Spoon into a clean piping bag.
- Whip the double cream in a bowl until stiff peaks form. Spoon the mixture into a third piping bag fitted with a small nozzle. Carefully insert the nozzle into the base of the éclairs and fill with cream.
- Finally, pipe the fondant chocolate on top of the éclairs and wait until they have set before eating!