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Mascarpone

Chocolate éclairs


It doesn't get much tastier than this classic pastry.

You'll need

1 qty choux pastry (see note) 200 gm dark chocolate (40% cocoa solids), coarsely chopped 350 ml pouring cream 2 tbsp vegetable oil 2 tbsp pure icing sugar, sifted 1 tsp vanilla paste

Method

  • 01
  • Preheat oven to 220C. Spoon choux pastry into a piping bag fitted with a 20mm plain nozzle. Pipe 12cm-long strips onto a baking paper-lined oven tray. Bake for 15 minutes, then reduce heat to 180C, prick pastries with a skewer or tip of a small knife and bake until golden (about 5 minutes). Cool on a wire rack to room temperature, then halve lengthways and set aside.
  • 02
  • Meanwhile, combine chocolate and 50ml cream in a small saucepan and stir over low heat until chocolate melts and mixture combines. Stir in vegetable oil and set aside.
  • 03
  • Whisk remaining cream, icing sugar and vanilla paste in a bowl until soft peaks form, then spoon into a piping bag fitted with a 20mm nozzle and pipe into prepared pastries. Spread éclair tops with chocolate mixture and serve immediately.

Note Follow steps 1 to 3 for choux pastry.


At A Glance

  • Serves 15 people
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At A Glance

  • Serves 15 people

Featured in

Apr 2008

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