- 130 ml water
- 60 gr butter
- 70 gr flour
- 1 ml salt (If unsalted butter is used)
- 2 jumbo eggs
- Prepare an oven tray with baking paper and spray some non-stick spray on the paper to ensure that no dough will stick. Pre-heat your oven to 200degC.
- Place the water and the butter in a medium-sized pot and allow the butter to melt into the water. Don’t let the water boil, as you don’t want it to evaporate. Remove it from the heat once the butter has melted. -Don’t switch off the stove just yet-
- Now add your flour and salt and return to the heat and stir it quickly with a whisk until a dough comes together in the centre and comes off the sides. It should have a thick yet glossy look. Remove it from the heat for about 5 minutes.
- Put it back on a low heat and immediately add the eggs in one at a time and mix with the whisk very well after each addition until the dough is stiff again. -Now you can switch off your stove-
- Place tablespoon dollops of the dough on the prepared tray or shape it with the spoon into a longer shape. No more than a tablespoon of dough needed, as these puff up a lot bigger than you’d think. You can use less dough and make petit sized eclairs if you wish.
- Bake in the preheated oven at 200degC for 10 minutes and then reduce the temperature immediately to 180degC and bake for 15 minutes.
- Switch off the oven and allow to cool in the oven with the door open, or you can take it out after about 20 minutes and leave it out at room temperature. -As long as it doesn’t go soft-
- Only cut them in half once they’re totally cooled down. Melt chocolate of your choice and dip the tops into the chocolate and allow to set. (+-100 gr chocolate needed)
- Whip about 250 ml cream with about 2-3 tablespoons icing sugar together and fill the bottoms of the eclairs. Top off with your chocolate covered tops. Now you’re done!
I like to serve it with some chocolate dipped strawberries and some edible glitter.
Make sure that your whipped cream isn’t runny at all. It’s the ‘glue’ that holds the eclair together.
I like to use a rich dark chocolate for the tops, to balance off the sweetness of the cream.