Dou­ble choco­late eclairs

Easy Cook - - EASTER HYGGE -

Makes 12-14 Prep 40 mins plus cool­ing Cook 40-45 mins 38p an eclair 276 kcals, 17g fat, 10g sat. fat, 17g sugar

FOR THE FILL­ING 350ml milk

1 tsp vanilla ex­tract

4 medium egg yolks

50g caster sugar

1 tbsp corn flour

75g dark choco­late (70%), chopped FOR THE CHOUX PAS­TRY 4 tbsp milk

50g un­salted but­ter, chopped

100g plain flour, sifted

1 tsp caster sugar

3 medium eggs, beaten FOR THE CHOCO­LATE GLAZE 100ml dou­ble cream

1 tsp vanilla ex­tract

1 tbsp soft light brown sugar

100g dark choco­late (70%), chopped

25g un­salted but­ter

1 To make the fill­ing, heat the milk and vanilla un­til boil­ing. Mean­while, whisk the yolks and sugar un­til pale, then stir in the corn flour. Pour the milk over the egg mix­ture and whisk un­til smooth. Re­turn to the pan and heat gen­tly un­til thick, stir­ring con­stantly. Pour into a bowl, add the choco­late, stir un­til melted, then cover with cling film and leave to cool com­pletely.

2 Heat oven to 220C/200C fan/gas 7. For the pas­try, heat the milk, but­ter and 4 tbsp wa­ter over a gen­tle heat un­til the but­ter melts. Turn up the heat and bring to the boil, then re­move from the heat and quickly beat in the flour, sugar and a pinch of salt un­til the mix­ture is smooth, glossy and comes away from the sides. Cool for a few mins, then grad­u­ally add the eggs, mix­ing well be­tween each ad­di­tion.

3 Line a bak­ing sheet with bak­ing parch­ment, then spoon the pas­try mix into a pip­ing bag fit­ted with a 2cm plain noz­zle. Pipe 12-14 even buns, about 10 x 2cm, leav­ing room to ex­pand be­tween them. Bake for 15 mins or un­til golden brown and dou­bled in size, then cool.

4 For the glaze, heat the cream, vanilla and sugar un­til boil­ing. Put the choco­late in a bowl, and pour in the cream. Stand for 2-3 mins, add the but­ter and stir un­til smooth and glossy.

5 To as­sem­ble the eclairs, cut them in half length­ways and pipe in the fill­ing. Spread the choco­late glaze over the top of each eclair and leave to set be­fore serv­ing.

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