The Great British Bake Off is here again! So, this month’s challenge; can you bake the perfect éclair?
12 tsp caster sugar
Pinch of salt
Place the water, sugar and butter into a pan and melt
Turn up the heat and add the flour and salt.
Remove from the heat and beat till smooth
Allow to cool in the bowl
Beat in eggs slowly until till the paste has a glossy consistency
Pre heat the oven to 200 degrees celsius and place in the bottom of a roasting tray
Pipe the choux paste in even sausages onto a greased baking tray; they should be about 10cm in length and 1cm in diameter
Just before placing into the oven, pour some boiling water into the baking tray, this helps the rise of the choux pastry and will give a good glossy finish.
Bake at 200 c for 20 mins
Allow to cool
1 vanilla pod
45g caster sugar
Cut the vanilla pod in half-length ways and scrape out the seeds. Using half the seeds add to the cream and sugar and beat till stiff in consistency.
Melt the sugar and water, add the chocolate, stir and add a knob of cold butter to finish
Make a small hole in the end of each éclair, pipe in the cream and dip the top into the chocolate sauce.
Serve and enjoy!