Step-by-Step Cakes by DK Publishing

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Chocolate Éclairs

These cousins of the profiterole can be easily adapted: try the chocolate orange topping and orange cream filling

(see opposite), or filling with crème pâtissière or chocolate crème pâtissière.

MAKES 30

30 MINS

25–30 MINS

and stir in the flour. Beat with

a wooden spoon until well combined.

2 Lightly beat the eggs and add to the flour

and butter mixture a little at a time, whisking

constantly. Continue whisking until the

mixture is smooth and glossy and comes

away easily from the sides of the pan.

Transfer to the piping bag.

3 Pipe 4in (10cm) lengths of the mixture on to

2 baking sheets lined with parchment paper,

cutting the end of the length of pastry from

the bag with a wet knife. You should have

around 30 in all. Bake for 20–25 minutes or

until golden brown, then remove from the

oven and make a slit down the side of each.

Return to the oven for 5 minutes for the

Method

1 Preheat the oven to 400°F (200°C). Melt

the butter in a pan with^3 ⁄ 4 cup cold water,

then bring to a boil, remove from the heat,

Special equipment

piping bag with ½in (1cm) plain nozzle

Ingredients

5 tbsp unsalted butter

1 cup all-purpose flour, sifted

3 large eggs

2 cups heavy whipping cream

6oz (150g) good-quality dark chocolate

insides to cook through. Then remove and

leave to cool.

4 Put the cream in a mixing bowl and whisk

until soft peaks form. Spoon or pipe into

each éclair. Break the chocolate into pieces

and place in a heatproof bowl. Sit the bowl

over a pan of simmering water (making sure

the bowl does not touch the water) and stir

until the chocolate is melted and smooth.

Spoon over the éclairs and serve.

PREPARE AHEAD The unfilled éclairs will keep

in an airtight container for 2 days.

12 WEEKS, UNFILLED