Name: Cream filled éclairs drizzled with dark chocolate
Cook time: 15 min
Total time: 15 min
Yield: MAKES 24-26 ÉCLAIRS serving
Cuisine: Baking
Ingredients: 125 ml milk; 125 ml water; 120 g butter cubed; 15 ml sugar; 2,5 ml salt; 250 ml flour cake; 3 eggs; canned whipped cream; 100 g dark chocolate melted; 50 g almonds flaked

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Ingredients (10)

125 ml	milk
125 ml	water
120 g	butter — cubed
15 ml	sugar
2,5 ml	salt
250 ml	flour — cake
3	eggs
	canned whipped cream
100 g	dark chocolate — melted
50 g	almonds — flaked

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Method:

Preheat the oven to 190°C. Line a large baking sheet with baking paper.

1 ÉCLAIRS

Put the milk, water, butter, sugar and salt in a saucepan and bring to the boil, stirring continuously until the butter has melted.

2 Remove from the heat and quickly stir in the flour to form a dough.

3 Return the saucepan to the stovetop (on medium heat) and stir continuously with a wooden spoon until the dough is no longer sticky and clinging to the sides of the saucepan or the spoon.

4 Transfer the dough to a clean mixing bowl. Add an egg and stir briskly until the egg has fully combined with the dough. Add another egg and repeat until all three eggs have been mixed in – the dough will be smooth and shiny.

5 Spoon into a piping bag with a round nozzle. Pipe 10cm-long éclairs onto the baking sheet and allow to stand in a cool place for 15 minutes.

6 Bake the éclairs for 10-15 minutes or until golden brown and done. As soon as you remove them from the oven, poke a hole in the bottom of each with a cocktail stick, then arrange on a wire rack. Cool completely.

7 FILLING

Slice the éclairs open and spray the cream inside. 8 Drizzle the chocolate over and finish with a sprinkling of almond flakes (if using).