Ingredients:
- 300ml thickened cream
- 1 teaspoon vanilla extract
- 1 teaspoon caster sugar
- 100gm Nestle Bakers Dark Choc Melts
- 15g butter
Basic Choux Pastry:
- 60gms butter, chopped
- 2/3 cup GF plain flour
- 3 eggs, lightly beaten
METHOD:
- Preheat oven to 220°C / 200°C fan-forced. Line 2 large baking trays with baking paper.
- Make basic choux pastry: Combine butter and 2/3 cup of cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just started to boil.
- Reduce to low heat. Add flour. Cook stirring for 2 to 3 minutes or until mixture comes away from side of pans and forms a ball. Set aside for 5 minutes to cool slightly.
- Reserve 2 teaspoons of egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from spoon).
- Spoon dough into a piping bag, fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cms apart onto prepared trays. Brush with reserved egg.
- Bake 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 another 5 minutes to dry centres out. Cool on tray. Increase temperature to 220°C and repeat for remaining tray.
- Using an electric mixer, beat cream, vanilla & sugar until firm peaks. Place chocolate and butter in a microwave safe bowl. Microwave on medium for 1– 2 minutes or until smooth. Stir every 30 seconds.
- Spoon cream into piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over éclair base. Spread tops with chocolate and place over cream. Refrigerate for 20 minutes or until chocolate has set. SERVE AND ENJOY
