Double chocolate eclairs recipe

Method

• To make the choux buns:

  1. Set the oven to Gas Mark 7 or 220°C. Place the butter in a saucepan with 150ml (¼ pint) water over a low heat, until the butter melts. Bring the mixture to the boil. Remove the pan from the heat and quickly beat in the flour until the mixture binds and comes away from the sides of the pan. Leave the mixture to cool for at least 10 mins, then beat in the eggs, one at a time.
  2. Use the mixture to fill the piping bag fitted with the plain tube, and pipe 7-8cm (3-3½in) lengths well spaced out on to the baking sheet.
  3. Place the baking sheet above the centre of the oven and bake for 15-20 mins, until eclairs have risen and are a pale golden colour. Remove from the oven and reduce temperature to Gas Mark 4 or 180°C. Pierce each eclair with a skewer, or fine knife, to allow the steam to escape, then return to the oven for a further 5-10 minutes, until the pastry is crisp. Remove from the oven and transfer to a wire rack to cool, and then cut each almost fully in half. Remove any soft mixture from the centres, using a teaspoon.
  4. Break the white chocolate into pieces and place in a bowl. Bring the cream to the boil and then pour it over. Stir until the chocolate melts, leave the mixture to cool, then chill well in the fridge. Whisk the white chocolate cream until thick and use the mixture to fill the piping bag fitted with the star-shaped piping tube. Pipe the filling into the centre of the eclairs.

  To make the topping:

  1. Melt together the chocolate and butter and spread over the eclairs. Leave to set before serving.

  Not suitable for freezing