Ingredients
For the %26eacute;clairs
150g/5%26frac12;oz unsalted butter
225ml/8fl oz water
225g/8oz plain flour, plus extra for dusting
6 free-range eggs
pinch salt
300ml/%26frac12; pint double cream
For the sauce
100g/3%26frac12;oz caster sugar
100ml/3%26frac12;fl oz water
50g/2oz dark chocolate, broken into slices
25g/1oz butter
Method
1. For the %26eacute;clairs, place the butter and water into a pan and bring up to the boil.
2. Once the butter has melted, bring the pan off the heat and tip in all the flour. Beat well with a wooden spoon until the mixture comes away from the sides of the pan.
3. Beat in the eggs one at a time until completely incorporated. Stir in the salt.
4. Transfer the mixture to a piping bag and allow to cool for a few minutes. Preheat the oven to 200C/400F/Gas 6.
5. Pipe about 6-8 lengths of pastry onto a floured baking sheet. The pastry will at least double in size as it cooks, so offer the %26eacute;clairs plenty of space to expand on the baking sheet.
6. Transfer to the oven and bake the %26eacute;clairs for about 30-40 minutes, or until golden-brown and firm.
7. Remove from the oven and allow to cool completely.
8. In a bowl, whip the cream until soft peaks form when the whisk is removed. slice the %26eacute;clairs in half lengthways and fill with cream.
9. For the sauce, place the sugar and water into a pan and heat gently until the sugar has dissolved. bring to the boil and boil for 4-5 minutes, or until it thickens. bring the pan off the heat and leave to cool for five minutes.
10. Add the chocolate and butter to the pan and stir well until the chocolate has melted. allow to cool, stirring occasionally. When the sauce has cooled and thickened, spread it on lid of the %26eacute;clairs and serve.
Orignal From: Chocolate eclairs
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