27 March 2011

Wholemeal Chocolate Eclairs

My nephew inspired me to try these, I'm sure at his age he might be gutted I used wholemeal flour but he would still eat them! The recipe is a mixture from a few websites as some called for sugar, cream, more butter, I was seriously confused! Choux pastry has its' puffiness from the high amount of water, so I simply went to youtube and saw how it was done.


250ml water
150g organic butter
6 large eggs
225g wholemeal plain flour
Pinch of salt

300ml organic double cream
80g G&B 70% cocoa chocolate
100g caster sugar 100ml water
25g butter


Oven on 170°c.

Line baking tray with baking paper and sprinkle some flour. You will need two unless you make mini eclairs.

In a pan add the water and butter, let this come to a boil then quickly tip the flour, and stir with a wooden spoon until it's a dough.
Pour in the eggs a little at a time and stir in until combined, sprinkle a bit of salt.

Scoop two tablespoons in a piping bag, or what I did was scoop in a plastic zip seal bag and snipped the corner.
Pipe the lengths about 5-8cm down and leave lots of space between each one.

Keep in oven for 30 minutes until golden brown.

Take out and leave to cool.

Meanwhile make your sauce by heating water in pan with sugar until thick then add butter and chocolate.
Whip your cream.
Cut your eclairs and spread cream with the tops use a teaspoon to cover them in chocolate sauce.