Classic Eclairs

Being back home with my mum has been so fun, relaxing and I have wanted to make her all the things she wants to eat all year, regardless of what they are. This afternoon, she was craving eclairs. The traditional ones, filled with whipped cream and topped with a thick chocolate glaze. Just like the ones you can get at Tescos. But I have a fair idea that I can make them better. And also make them lactose free for her. A couple hours later, I had a huge plate of eclairs for her. She took and bite and I felt happy to see the giddiness on her face. 

Preparation Time 1 hour 

Cook Time 1 hour

Rest Time 4 hours 

Yields 12-15 eclairs 

Ingredients 

230 ml water 

1/2 cup / 113 grams butter 

1/2 teaspoon salt 

1 tablespoon sugar 

140 grams flour 

1 teaspoon vanilla 

4 eggs 

Glaze 

340 grams chocolate 

3/4 cup double cream 

2 tablespoons / 28 grams butter 

Egg wash for glazing the eclairs

Instructions 

1. Preheat the oven to 180c. 

2. Place water, butter, salt and sugar in a saucepan over a medium heat. Bring it to a boil. Remove it from the stove and add the flour. 

3. Mix it in quickly to absorb the liquid and dough will form. Place it back on the stove. Cook it for 2-3 minutes while stirring. A film will form at the bottom of the pan. 

4. Add the beaten eggs in 4 additions. Make sure you beat well between each addition. The mixture will be sticky but glossy. You should be able to make the figure 8 when you lift the dough. 

5. Place the dough in a bag and snip a small cut in the corner. 

6. Brush water on the baking tray and on top of the parchment paper. This will create steam for baking. 

7. Pipe 8-10 eclairs on the wet parchment paper. They should be around 5-6 inches long. Dip your finger in water and flatten the points and smoothen. 

8. Bake the eclairs at 200c for 20 minutes without opening the oven door. After 20 minutes, reduce the heat to 180c, turn the eclairs in the oven and bake for an additional 10 minutes. Turn off the oven then allow them to cool in the oven. 

9. While the eclairs bake, make the glaze. Place the chocolate and cream in a microwave safe bowl. Heat in the microwave at 30 second bursts until smooth. Add the butter and mix it in. Set it aside until needed to be used. 

10. Once the eclairs are out of the oven, cool them down then slice them in half horizontally. Dip the tops in the glaze. And fill the other half with whipped Chantilly cream. Assemble the eclairs. 

11. Chill for 1 hour before serving.