Ingredients : 6 tbsp butter, cut into pieces 1½ cups all-purpose flour 3 large eggs, lightly beaten 2 cups heavy cream 7 oz (200g) semisweet chocolate
Directions : 1. Preheat the oven to 400°F (200°C).Melt the butter in a saucepan with 2 cups cold water, then bring to a boil.As soon as the mixture reaches a boil,remove from the heat, and add all the flour at once. Beat well with a wooden spoon until thick and glossy and comes away from the sides of the pan. 2. Using a wooden spoon, lightly beat in the eggs a little at a time, beating constantly until the mixture is smooth,thick, and shiny. Let cool for a few minutes, then transfer to a piping bag. 3. Pipe 2 in (5cm) lengths of the mixture onto 2 baking sheets lined with parchment paper. You should have around 30 in all. Bake for 20 minutes or until golden brown, then remove from the oven and make a slit down the side in each one.Return to the oven for 5 minutes for the insides to cook through. Then remove and leave to cool. 4. Put the cream in a mixing bowl and beat with an electric mixer until soft peaks form. Spoon or pipe the whipped cream into each éclair. Break the chocolate into small pieces and place in a heatproof bowl. Place the bowl over a pan of simmering waterand stir until the chocolate is just melted and smooth. Spoon over the éclairs and serve.
Notes : You can make these ahead of time. At the end of step 3, place the éclairs in an airtight container and store for up to 2 days, or freeze.
Prep Time: 30 minutes Cook Time: 30 minutes Special equipment: • electric mixer • piping bag Makes 30
