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
Golden caster sugar
Fairtrade Tate & Lyle Icing Sugar
broken into squares
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