Everyday Food
Ingredients
Method
1.Preheat oven to high, 200°C. Lightly grease 2 oven trays.
2.Combine water and butter in a saucepan. Place over low heat. Melt butter and bring to boiling point.
3.Sift flour and cocoa. Add to the butter mixture.
4.Cook, stirring, for 1-2 minutes, until mixture forms a ball around the spoon. Remove from heat.
5.Transfer mixture to a bowl. Spread up the sides of the bowl using a wooden spoon. Allow to cool for about 5 minutes.
6.Add eggs gradually, beating well after each addition, until mixture is smooth.
7.Using a piping bag, fitted with a 1.5cm plain nozzle, pipe 8cm lengths onto trays, allowing room for spreading. Sprinkle with a little water. Bake for 10 minutes. Reduce temperature to moderate, 180°C and bake for a further 20 minutes, until eclairs are golden.
8.Make a small slit in the side of each eclair. Return to oven to dry out for 5 minutes. Split eclairs, removing any uncooked dough. Bake for another 5 minutes.
9.To make the chocolate custard, combine sugar and cornflour in a saucepan. Gradually stir in the milk. Stir over low heat until custard boils. Mix in chocolate. Pour into a heatproof bowl and cover with plastic wrap. Cool. Fold in cream. Spoon into eclairs.
10.To make the ganache, place chocolate and cream in a saucepan. Stir over low heat until chocolate melts and mixture is smooth. Cool and spread over eclairs.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Subscribe and save up to 38%
Get more food and recipe ideas delivered straight to your door