Sibyl's biscuit tin - chocolate eclairs

You know for many years i thought i hated chocolate eclairs. That firm texture that made them seem a bit stale with tasteless chocolate icing. Then a couple of years ago i realised the truth, i hate supermarket chocolate eclairs. My oldest sister is a fantastic baker and they are one of her specialties and a couple of years ago i gave one a try. My oh my had i been missing out on something! They are amazing, especially with an extra icing and the cream scraped out. I can almost hear your collective gasp, scrape the cream out! Yeh i'm just not a cream person and tend to scrape it off many things. Weird i know.

Anyway since my sister was recently here for a visit i begged a choux pastry lesson from the expert. Turns out it is pretty simple.

Chocolate eclairs

Choux pastry

45g butter

90g flour

3/4 C hot water

2 eggs

Put the water and butter into a pot and bring to a rolling boil. Remove from the heat and add the flour all at once. Stir quickly until well mixed and leave to cool. Add the beaten eggs one at a time beating well after each addition until the mixture is shiny.

Place spoonfuls onto a greased tray.Bake in a hot oven for 20 mins then poke a small hole with something like a knitting needle in each eclair to let the steam escape.

Then return to the oven for another 10 mins.

When cool ice with chocolate icing and fill with cream. 

I find these are better eaten on the first day you make them.

Done! Dessert time.

Melting together the butter and water  

A rolling boil.

 mix in all the flour and stir until it clumps together

 Adding in the beaten eggs, resulting in a glossy colour.

Whoops missed a picture here, but i placed spoonfuls on a tray and cooked them. 

The finished product

Don't they look amazing? They tasted amazing too.

Give this one a go for your next party and you will be very popular.

Take care people

xxx