Categories
 15Mins Prep Time |
 30Mins Cook Time |
 ModerateSkill Level |
servings
Ingredients
For the crème patissière
- 100 g sugar Caster
- 4 Eggs
- 350 ml Milk
- 25 g flour Plain
- 1 tsp Vanilla Essence
For the icing
- 1 tsp Cocoa Powder unsweetened
- 100 g sugar Icing
- 0.5 Lemon juice
Cooking Instructions
- Preheat the oven to 160°C/325°F/gas mark 3. Line a baking sheet with nonstick baking (parchment) paper.
- Spoon the dough into a piping (pastry) bag fitted with a plain 1cm (1⁄2 inch) nozzle (tip). Pipe 6cm (21⁄2 inch) strips on to the prepared baking sheet, spacing them at least 2.5cm (1 inch) apart.
- Dip a fork into a bowl of hot water and smooth the top of each choux strip.
- Brush the top of each strip with a very light coating of egg wash.
- Bake for 20–25 minutes, until golden brown outside and dry inside. Transfer to a wire rack to cool.
- Meanwhile, prepare the crème patissière. Put the egg yolks and sugar in a bowl and whisk until light and creamy. Beat in the flour, then set aside.
- Place the milk and vanilla seeds in a saucepan and bring slowly to the boil. Remove immediately from the heat and pour half into the egg mixture, whisking constantly as you do so.
- Add the egg mixture to the milk remaining in the pan and whisk constantly over a low-medium heat until simmering. Continue to cook and whisk for 2 minutes, or until the mixture has thickened and lifts off the bottom of the pan.
- Transfer the crème patissière to a clean container and place a sheet of clingfilm (plastic wrap) directly on top to prevent a skin forming. Leave to cool for 2–3 hours, until set.
- When you’re ready to assemble the éclairs, use a small sharp knife to cut the buns in half horizontally. Pipe or spoon the crème patissière into the bottom half of each one.
- Put all the icing ingredients into a bowl and mix until smooth.
- Dip the upper surface of the remaining pastry halves into the icing and place them on the filled lower halves.
- The éclairs are best enjoyed on the day they are made, enjoy.