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Line a large baking tray with parchment, or grease a 10 hole éclair tray and pre-heat the oven.
Sift the flour onto a plate, sprinkle the sugar over the top and set this aside.
Crack the eggs into another bowl, beat them and set these aside too.
Put the butter and water into a saucepan and bring to the boil.
Remove the pan from the heat, quickly add the prepared flour and mix together well.
Return the pan to a gentle heat, stirring vigorously for 30 seconds to make a soft dough.
Remove the pan again, add half the prepared egg and beat it into the dough.
Beat in the remaining egg to make a thick, smooth paste.
Pipe or spoon the paste into the lengths of the prepared éclair or as 10cm/4” lengths on a baking tray.
Bake for 40 - 45 minutes until golden brown.
Remove the tray from the oven.
Working carefully and quickly cut the side of each éclair tray along its length to allow steam to escape
Transfer to a wire rack to cool.
Whip the cream.
Pipe or spoon cream into the middle of each éclair.
Sieve the icing sugar and cocoa into a bowl and stir to combine.
Add a teaspoon of boiling water and stir to make a stiff paste. Add another drop of water if needed to make the paste just spreadable.
Spread some icing over the top of each cream filled éclair and leave it to set.
Éclair baking tray or large baking tray, mixing bowl, parchment paper, saucepan, wooden spoon or electric beater
200°C, Fan 180°C, 400°F, Gas 6
It's the first time I've had a chocolate eclair for over six years. They were very easy to make and my Mum (who is not Coeliac) and I both really enjoyed them. Will definitely be making them again. One note though, I preheated the oven to Gas 6 and they were done in about 22 minutes. If I had set the timer and left them for 40-45 minutes as it says in the recipe they would have been ruined.