Chocolate Eclairs

This week's exciting destination for the famous cities collaboration with Taryn @life_and_sprinkles and Rebecca @rosesandwhiskers is Paris, the city of love.

I decided to pick Paris as it's one of the famous cities I would love to visit one day.  Not only do I want to see the beautiful landscape but I'm dying to try all the divine desserts that Paris has to offer.

When I think of Paris, there are so many delicious desserts that come to mind.  I decided to make eclairs as it's one of the iconic pastries known to Paris.

These Chocolate Eclairs are not only delicious but cute as they are mini eclairs.  They are made from choux pastry and filled with a creamy creme patisserie and coated in dark chocolate and sprinkles.

Hope you have been lucky enough to visit Paris.

Happy Baking xo

Chocolate Eclairs

Ingredients

Choux Pastry

· 80 grams butter
· 250 ml water
· 150 grams plain flour
· 3 eggs

Crème Patisserie (filling)

· 450 ml milk
· 1 teaspoon vanilla extract
· 3 egg yolks
· 70 grams caster sugar
· 50 grams plain flour

Chocolate Glaze

· 150 grams dark chocolate
· 1 teaspoon butter

Instructions

1. Preheat oven to 200°C. Line trays with baking paper.

2. Place butter and water into a saucepan over medium and allow it to cook for 5 minutes

3. Add flour and stir the mixture, making sure the mixture doesn’t stick to the saucepan.

4. Place choux pastry into a bowl and using an electric beater or a wooden spoon, slowly add the eggs and beat until combined and the mixture has come together.

5. Allow the mixture to cool down and place into a piping bag fitted with a 1cm pastry piping tip. Pipe 6cm lengths of mixture onto the trays. Dip your finger in some water and flatten down the pointy end of the eclairs.

6. Bake in oven for 25 - 30 minutes or until puffed and golden brown. Allow them to cool completely before adding fillings.

Crème Patisserie (filling)

Place egg yolks and sugar into a bowl and using an electric beater, whip until mixture is light and fluffy. Sift in flour and fold until combined.

Place milk into saucepan with the vanilla extract over medium heat until milk is lightly boiled, remove from heat and slowly pour in the egg mix and whisk carefully so as to not cook the eggs.

Allow it to cool before placing into a piping bag to fill the eclairs with the crème patisserie.

Chocolate Glaze

Place chocolate and butter into a heatproof bowl and melt in the microwave at 30 seconds interval until fully melted.

Cover the top of each éclair with the melted chocolate and add sprinkles if desired. Allow the chocolate to set before serving.

Tips

· The crème patisserie can be made before hand to allow it to cool and set before filling the eclairs.
· If the crème patisserie does not look set, return it to the stove over medium heat and stir until it has set.

Did you bake this recipe?

Remember to tag @youcanbakeittoo on Instagram & hashtag #youcanbakeittoo 

so I can see your wonderful bakes.