Chocolate and Cream Éclairs

Makes 10 eclairs

Free from Gluten, Soya, Wheat, Nuts
Vegetarian

Ingredients

Change Quantities:
  • Éclairs
  • 75g Freee White Bread Flour
  • ½ tsp sugar
  • 2 eggs
  • 50g butter
  • 150ml water
  • Filling
  • 100ml double cream
  • Icing
  • 100g icing sugar
  • 2 tbsp cocoa
  • 4 tsp boiling water
  1. Line a large baking tray with parchment, or grease an 10 hole éclair tray, and pre-heat the oven. Sift the flour into a bowl and stir in the sugar, set aside.
  2. Crack the eggs into another bowl, beat them and set these aside too.
  3. Put the butter and water into a saucepan and bring to the boil.
  4. Remove the pan from the heat, add the prepared flour and mix together well.
  5. Gently heat the pan for 30 seconds, stirring as the dough thickens then remove the pan from the heat and let it cool for five minutes.
  6. Add half the prepared egg to the pan and beat it into the dough.
  7. Beat in the remaining egg to make a thick, smooth choux paste.
  8. Spoon or pipe the paste into ten lengths on the prepared tray.
  9. Bake in the pre-heated oven for 35 - 40 minutes until golden brown.
  10. Remove the tray from the oven, pierce each bun with a cocktail or bbq stick, to allow the steam to escape, and transfer them to a wire rack to cool.
  11. Whip the cream.
  12. Make a slit in the side of each bun and spoon cream into the middle.
  13. To make the topping, sieve the icing sugar and cocoa into a bowl and stir to combine.
  14. Add a teaspoon of boiling water and stir to make a stiff paste. Add another drop of water if necessary.
  15. Spread some icing over the top of each cream filled éclair and leave it to set.

Equipment

Large baking tray

Temperature

180°C, Fan 160°C, 350°F, Gas 4

Cooking time

35 - 40 minutes

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Ingredients

Change Quantities:
  • Éclairs
  • 75g Freee White Bread Flour
  • ½ tsp sugar
  • 2 eggs
  • 50g butter
  • 150ml water
  • Filling
  • 100ml double cream
  • Icing
  • 100g icing sugar
  • 2 tbsp cocoa
  • 4 tsp boiling water

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