Easy eclairs – 4 ingredients away from chocolate clouds of happiness
Ok, I have no doubt in my mind that Pierre Herme’s recipe, which has been used and quoted by many, is fantastic. Fortunately however, when my friend Ro came over for baking, she was rather intent on following the recipe from the Edmonds cookbook, which was simpler (muuccch simpler) and used fewer ingredients. It also doesn’t stick to the bottom of the pan. We also made some chocolate dipped orange almond cookies, which will feature next…but one baking feat at a time!
Ro piped most of them, but then we discovered they puff up a whole lot more if you just spoon them onto the tray. If you want them a consistent shape though, piping is still the way to go.
Crunchy and chocolatey on the outside; soft, feathery and springgy on the inside. You could fill them with cream, but we ate them quite happily just as they were. A lot of them…!
Easy chocolate eclairs, adapted from the Edmonds cookbook
makes about 1.5 trays
- 100g butter
- 1 cup plain flour
- 3 eggs
- 150g chocolate (preferably around 50% cocoa, or the eclairs won’t be sweet enough)
Preheat oven to 200C (400F), with a rack centered. Bring butter and 1c of water to a rapid boil in a medium sized saucepan. Remove from heat and beat in flour with a wooden spoon until the mixture leaves the side of the saucepan. Cool a few minutes, then beat in eggs, one at a time, until mixture is uniform.
- Pipe 7 cm strips onto greased oven trays, about 3cm (just over 1″) apart
- Using two spoons (hehe!), place consistently sized balls of dough onto greased oven trays, about 3cm (just over 1″) apart – I find they puff more this way
Bake 20 mins or until puffy and lightly golden. Lower heat to 120C (250F) and bake for another 15 mins or so until golden brown. Cool on racks.
Melt chocolate on lowest heat possible in a small saucepan, stirring constantly until mixture is uniform. Dip one side of the cooled eclairs into the chocolate and let chocolate set on a rack. If piping in cream, cut a slit and pipe in sweetened whipped cream after the chocolate is totally set, or before dipping in chocolate. Alternatively, check out A Sticky Affair for a reasonably easy vanilla custardy filling. Enjoy!