Choux Pastry

I am a huge fan of French pastry, croissants, palmiers and ECLAIRS!My love for eclairs however is something I just can’t explain, I love them so much I’d choose them over creme brulee anyday.

This morning I got up, turned to page 48 of @freshliving_pnp and decided to whip up a batch of chocolate eclairs. I couldn’t believe how easy these delicious morsels are to make, they taste fantastic too – I’d say better than any store bought elcairs (and that’s the truth!).

I used @kerrygoldsouthafrica butter, @sasko_sa flour and @beaconheavenly hazelnut chocolate for dipping.

Choux pastry

300ml water

125g butter

1 cup flour

4 large eggs

For filling and chocolate coat

2-3 cups of whipped cream (add 2 tablespoons of sugar to sweeten)

1 large slab of chocolate

Method

Makes 20-25.

Preheat oven to 200°c. Spray a baking tray with non stick spray, then dust lightly with flour.

Place water and butter in a saucepan and bring to a boil. Add flour and stir until a smooth paste forms, then cook for a further 20-30 seconds more.

Remove from heat and allow mixture to cool (cook enough to manage with your hands)

Add eggs, one at a time, whisking well to fully incorporate before adding the next egg.

Place in a piping bag (large nozzle)Pipe 10cm lengths of pastry onto baking tray, leaving 5cm gaps between each.

Bake for 30 minutes or until puffed up 3 times the original size.Remove, price the bottom of each pastry to let out steam, and bake for another 10 minutes.

Cool completely. Spoon or pipe cream into bottom halves. Dip the tops in chocolate and place on top of filling. Enjoy.

Published by Landi Govender

Hello & Welcome! My name is Landi and I am a recipe developer who loves creating mouth-watering meals. During the week you’ll find me cooking up a storm, but on the weekends my favourite thing to do is spending time with my family. I’m so excited to connect with you and would love to learn something new about YOU!

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