Eclairs

By RecipeTin Eats · 90 min

Ingredients

Instructions

1. Preheat the oven to 180°C (350°F, 160°C fan). Set one shelf in the top third and another in the lower third. Line 3 trays with baking paper and lightly grease them.
2. Melt the butter in a saucepan over medium heat. When nearly melted, add the water.
3. When the liquid simmers, add the flour and salt and stir vigorously until the mixture forms a sticky ball that pulls away from the pan. Remove from the heat and cool for 10 minutes.
4. Beat in the eggs one at a time, stirring vigorously after each, until the paste is thick, sticky and holds its shape.
5. Pipe logs 12 to 14 cm long, 2.5 cm wide and 1.5 cm tall, spaced 5 cm apart, using a 15 mm star tip. Don't crowd the trays. Makes about 20.
6. Bake 2 trays on the shelves for 45 minutes. Open the oven door for 2 seconds at 30, 35 and 40 minutes to release steam. Remove the trays at 45 minutes.
7. Cool the choux buns completely on the trays, then slice each one in half horizontally. Bake the third tray the same way.
8. Melt the chocolate by pouring over hot cream and glucose heated until just below boiling. Let stand 1 minute, then stir with a spatula until smooth. Transfer to a wide, shallow bowl.
9. Dip the lid of each eclair in the chocolate, then chill for 30 minutes until firm.
10. Whip the cream with the mascarpone, icing sugar and vanilla on medium high for 3 minutes until stiff peaks form. Pipe into the eclairs and replace the lids.

Summarized from RecipeTin Eats's video. Watch it for the details.

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