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Go get baking.

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Bake of the week

Chocolate éclairs.

Easy éclairs

Light choux pastry, smooth cream and rich chocolate…what more could you want from this fabulous French fancy.

What you'll need:

  • 60g plain flour
  • 75g unsalted butter (cut into cubes)
  • 2 large free-range eggs, beaten
  • 300 ml double cream
  • 100g smooth dark chocolate
  • 1 tbsp icing sugar

Prep time: 15 mins

Cooking time: 30 mins, plus cooling time

Makes: 7


    1. Preheat your oven to 200°C, fan 180°C or gas mark 6 and sieve the flour onto a baking tray.

    2. Gently heat the butter in a small pan with 150ml cold water, until the butter has melted, then bring to the boil. Remove from the heat and add the flour. Beat with a wooden spoon until the mixture forms a smooth ball, then leave to cool.

    3. Use an electric hand mixer to beat the eggs into the mixture a little at a time, mixing thoroughly until you get a smooth, glossy paste.

    4. Spoon into a piping bag with a 1.5cm nozzle. Pipe 8 éclairs onto greaseproof paper, leaving a gap between each one. Bake for 10 mins, then increase to 220°C, fan 200°C or gas 7 and bake for another 15 mins.

    5. Once cool, use a sharp knife to carefully make a small cut in the side of each éclair to allow the steam to escape.

    6. To make the filling, whisk the cream until soft peaks form. Sift the icing sugar into the bowl and fold through. Spoon into a piping bag with a 1cm nozzle and fill each éclair using the cut you’ve just made.

    7. Melt the chocolate and butter together in a heatproof bowl over a pan of hot water. Leave to cool until it thickens and then spoon over the éclairs.

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