Preheat the oven
to 21O°C/425°F/Gas mark 7. Grease 2 baking
trays.
Combine the butter and water in a large
heavy-based saucepan. Stir over a medium heat
until the butter melts. Increase the heat, bring
to the boil, then remove from the heat.
Add the
flour to the saucepan all at once and quickly
beat into the buttery water with a wooden spoon.
Return to the heat and continue beating until
the mixture leaves the sides of the pan and
forms a ball. Transfer to a large bowl and cool
slightly.
Beat the mixture to release any remaining heat.
Gradually add the egg, about 3
teaspoonfuls at a time. Beat well after each
addition until all the egg has been added and the mixture is glossy.
Spoon the mixture into a piping bag fitted with
a 1.5cm/5/8in plain nozzle.
Sprinkle the baking
trays lightly with water. Pipe 15cm/6in lengths
on to the trays, leaving room for them to
expand. Bake for 10 to 15 minutes. Reduce the
heat to 180°C/350°F/Gas mark 4 and bake for a
further 15 minutes. Cool on a wire
rack.
Split each
éclair and remove any uncooked dough. Fill with
cream.
Melt the chocolate in a bowl set
over a saucepan of simmering water. Spread the
melted chocolate
over each éclair.
Desserts Recipes -
Chocolate
Eclairs
Recipe
