Recipes

Masterclass: Chocolate Éclairs

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The world favourite gets the dean Brettschneider treatment on Nestlé NZ Baking Masterclass Series 2.

Ingredients

Éclair Batter

2/3 Cup milk
2/3 Cup water
115g Butter
225g Bread flour
5 Eggs
2 tsp Granulated sugar
Pinch of salt

Method

Preheat oven to 220°C
In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
Once butter has completely melted, take off the heat and slowly pour in flour, stirring constantly.
Put pot back on the heat and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
Take off the heat. Add eggs, one at a time, stirring energetically.

Fill a piping bag with batter. Line a baking tray with non stick baking paper. Squeeze out finger-sized éclairs approx. 10cm long onto baking sheet, well-spaced.
Bake for 10 minutes. Then turn oven down to 180°C and bake another 10-12 minutes with the oven door open to dry the éclairs out.

Cream Filling

250ml freshly whipped cream with 1 tablespoon caster sugar

Chocolate Icing

> 150g melting chocolate
60g butter
1/4 cup Water

50g melted white chocolate for decoration

Icing

Melt chocolate with water in a small pot over a low flame.
Once melted add butter, whisking the whole time. Should look shiny and creamy
Remove from heat. Spread a thin layer on each eclair, using a spatula.
Cut in half and fill with freshly whipped cream and then drizzle with white chocolate

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