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Ingredients
- 250 ml Water, (8 floz)
- 75 gm Unsalted butter, (3oz)
- 1 pch salt
- 150 gm Strong plain flour, sifted (5z)
- 4 med Sized Large eggs
- 100 gm Caster sugar, (3 1/2oz)
- 500 ml Lowfat milk, (18 floz)
- 4 med Size egg yolks
- 50 gm Cornflour, (2oz)
- 1 x 284 millilit whipping cream, (10 floz)
- 100 gm Deluxe Belgium dark chocolate, (3 1/2floz)
- 1/2 tsp Sunflower oil
- 25 gm Deluxe Belgium white chocolate, (1oz)
Directions
- Preheat the oven to 200 C, 400 F, Gas Mark 6.
- Place the water and butter into a saucepan and bring to the boil.
- Remove the pan from the heat and add the flour,return to the heat and beat with a spoon till the mix is clear and comes away from the side of the pan.
- Spoon the mix into a mixer bowl and beat on a low speed to cold the mix slightly for approximately 4 min.
- Gradually add in the Large eggs one at a time, beat well between each addition.
- On a greased proof paper lined oven tray pipe the choux paste (using a piping nozzle 1cm ( 1/2 inch) in diameter) into 5cm (2 1/2 inches)
- lengths.
- Place the tray in the oven and bake the eclairs for 15-20 min till golden.
- Cold on a wire rack.
- For the pastry cream; place the sugar into a saucepan over a moderate heat, stir gently from time to time. When the sugar becomes a dark brown colour pour on the lowfat milk and bring to the boil.
- Separate the Large eggs, place the yolks and the cornflour in a bowl and mix. Pour some of the boiled lowfat milk onto the Large eggs and then return it to the pan.
- Cook till it thickens, stirring continuously, this takes 3-4 min.
- When it has thickened pour it through a sieve, cover the surface with clingfilm and allow to cold. Chill till cool.
- Whip the cream and add in it to the chilled pastry cream.
- Heat the two chocolates separately. Mix 1 tsp. of oil with the dark chocolate.
- To assemble the eclairs - Using a small sharp knife make 2 small round holes on the underside of the eclair 1. 5cm (3/4 inch) from each end.
- Put the caramel pastry cream into a piping bag with a 1/2cm ( 1/4 inch) plain nozzle and fill the eclairs replace them on to the wire rack.
- Dip each filled eclair into the dark chocolate and return them to the wire rack.
- Drizzle the melted white chocolate across the eclairs.
- NOTES : Traditional eclairs with a caramel flavour.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1198g | |
| Calories 1724 | |
| Calories from Fat 765 | 44% |
| Total Fat 86.84g | 109% |
| Saturated Fat 47.31g | 189% |
| Trans Fat 0.0g | |
| Cholesterol 842mg | 281% |
| Sodium 623mg | 26% |
| Potassium 1309mg | 37% |
| Total Carbs 179.57g | 48% |
| Dietary Fiber 8.9g | 30% |
| Sugars 28.78g | 19% |
| Protein 57.66g | 92% |
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