MASTERCLASS
Chocolate éclairs

Chocolate éclairs

Serves 15

Cooking Time Prep time 20 mins, cook 25 mins



1 qty   choux pastry (see note)
200 gm   dark chocolate (40% cocoa solids), coarsely chopped
350 ml   pouring cream
2 tbsp   vegetable oil
2 tbsp   pure icing sugar, sifted
1 tsp   vanilla paste


1 Preheat oven to 220C. Spoon choux pastry into a piping bag fitted with a 20mm plain nozzle. Pipe 12cm-long strips onto a baking paper-lined oven tray. Bake for 15 minutes, then reduce heat to 180C, prick pastries with a skewer or tip of a small knife and bake until golden (about 5 minutes). Cool on a wire rack to room temperature, then halve lengthways and set aside.
2 Meanwhile, combine chocolate and 50ml cream in a small saucepan and stir over low heat until chocolate melts and mixture combines. Stir in vegetable oil and set aside.
3 Whisk remaining cream, icing sugar and vanilla paste in a bowl until soft peaks form, then spoon into a piping bag fitted with a 20mm nozzle and pipe into prepared pastries. Spread éclair tops with chocolate mixture and serve immediately.

Note Follow steps 1 to 3 for choux pastry.

RECIPE Rodney Dunn PHOTOGRAPHY Anson Smart STYLING Geraldine Munoz

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