The challenge of making choux pastry will be so worth it when you get to gobble one of these cream-filled, chocolate-topped eclairs.
Ingredients
- 300ml thickened cream
- 1 teaspoon vanilla extract
- 1 teaspoon caster sugar
- 100g NESTLÉ BAKERS' CHOICE Dark Choc Melts
- 15g butter
Basic choux pastry
- 60g butter, chopped
- 2/3 cup plain flour
- 3 eggs, lightly beaten
Method
- Step 1Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
- Step 2Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
- Step 3Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
- Step 4Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
- Step 5Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg.
- Step 6Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
- Step 7Using an electric mixer, beat cream, vanilla and sugar until firm peaks. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
- Step 8Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over eclair bases. Spread tops with chocolate mixture and place over cream. Refrigerate for 20 minutes or until chocolate has set. Serve.
- Low carb
- Low kilojoule
- Low sodium
- Low sugar
- Lower gi
Nutrition
709 kj
Energy
14g
Fat Total
8g
Saturated Fat
3g
Protein
71mg
Cholesterol
53.99mg
Sodium
4g
Carbs (sugar)
9g
Carbs (total)
All nutrition values are per serve
Notes
This choux pastry recipe is best made on day of serving.
Unfilled choux pastry can be frozen in airtight containers or snaplock bags for up to 2 months. Thaw at room temperature.
- Author: Kim Coverdale
- Image credit: Cath Muscat
- Publication: Super Food Ideas
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