Triple Chocolate Eclairs

These triple chocolate eclairs are long, puffy choux pastry buns stuffed with a chocolate custard and topped with two rich chocolate icing.

Ingredients:

Choux pastry

• 100g plain flour, sieved
• 70g unsalted butter
• 4 eggs
• 160ml water
• Pinch of salt
• Pinch of sugar
• 1 egg, glazing

Cream filling

• 100g dark chocolate
• 80g egg yolks
• 100g sugar
• 40g cornflour
• 400ml milk

Icing

• 150g dark chocolate
• 50g white chocolate

Method:

Choux pastry:

1. Place the butter and water in to a pan and bring to the boil. Pour in the flour, salt and sugar and beat together with a spatula.
2. Remove from the heat and continue to beat with a spatula until the dough starts pulling away from the edge.
3. Beat the eggs into the mixture one at a time and make sure it is smooth before you add the next egg. Once all the eggs are added it will form a thick and shiny paste.
4. Place the mixture into a piping bag and pipe long straight lines of around 15cm on a silicon mat.
5. Glaze the lines with the raw beaten egg and place in a preheated oven at 200°C until they turn puffed and golden (this will take around 20-25 minutes). Then open the oven door and allow them to rest in the oven for 5 minutes.
6. Remove from the silicon mat and place on cooling rack.

Chocolate cream:

1. In a bowl whisk the egg yolk and sugar together.
2. Add in the cornflour
3. Pour the milk in a saucepan and bring to the boil .
4. Add the milk slowly to the egg yolk mixture. Then pour the mixture back in the pan and continue to whisk constantly until the mixture thickens to your desired texture.
5. In a separate bowl melt the chocolate over a pan of simmering water and once melted combine into the custard mixture.
6. Pour the custard into a clingfilm lined backing tin to cool quickly.
7. Then scoop into a piping bag ready to pipe in to the choux pastry.

Assembling:

1. Pierce three wholes in the bottom of the choux pastry with the piping nozzle and fill the pastry with the chocolate filling.
2. In two seperate bowl melt the dark and white chocolate.
3. Dip the top of the eclairs into the dark chocolate and set in the fridge to set.
4. Pour the white chocolate in to a piping bag and once the dark chocolate has set and drizzle over the top of the eclairs.
5. Serve & Enjoy!