- ½ Quantity Choux Pastry (Recipe Here)
- 300ml/1¼ Cups Heavy Cream
- ½ Teaspoon Vanilla Extract
- 115g/½ Cup (Raw) Caster Sugar
- 125ml/½ Cup Water
- 60g/⅓ Cup (70% Cocoa) Dark Chocolate (Chopped)
- 30g/2 Tablespoons Unsalted Butter (Chopped)
Pre-heat the oven to 180°C. Line 2 baking trays with baking/parchment paper.
Prepare the Choux pastry dough as per the recipe for Profitéroles (in the link above), but instead of piping round puffs onto the baking trays, pipe long sausage shapes instead.
Bake for about 35-40 minutes until the pastry is golden brown and crisp all over. As soon as they are out of the oven, move them onto a cooling rack and place a little slit in the side of each one to allow any steam to escape from the middle. Allow to cool completely.
Whip the cream and vanilla extract to medium peaks, then set aside in the fridge until the chocolate glaze is ready to go.
To make the chocolate glaze, combine the caster sugar and water in a small saucepan and place over a low heat. Stir continuously with a wooden spoon, until the sugar has dissolved completely. Bring to a boil and allow to boil rapidly for about 3 minutes. Remove from the heat and allow to cool down a little, before adding in the chocolate and butter. Stir again until completely melted and combined. As it cools a little more it will start to thicken.
Using a piping bag, pipe the whipped cream into the middle of the eclairs through the same slit that was cut to allow any steam out.
Now spoon over the still slightly warm chocolate glaze. Place back on the cooling rack and allow the glaze to set for a minutes, before serving.
- The method for making the chocolate glaze was adapted from that of a Hugh Fearnley-Whittingstall recipe.