Introduction: Easy Peasy Chocolate Éclairs

About: Mama Bee is something I created to share my ideas and life-style as a stay at home mum. Healthy food for your family and creative ideas for little ones is what I'm so passionate about and want to share this to…
Chocolate Éclairs. Buy or not to buy? (Not to buy). These were surprisingly simple to make - not to mention cheap (especially when you can make a batch of 10). Chocolate and cream between a lovely classic, delicate Pate a Choux pastry. - Which by the way took exactly 5 minutes to make.

Mama Bee Reassurance - If you don't own a piping bag, simply use an ordinary plastic sandwich bag and cut the corner to pipe your Choux buns! - and perfection isn't vital if you like the rustic home-made look. - People will love this! (Alternative fillings) - Fresh cream and strawberry jam / strawberries thin cuts). Basic ingredients for a classic Pate a Choux Pastry: Half a cup of butter 4 eggs (whisked in separate bowl) 1 stick of butter (make sure it's butter) Pinch of salt 1 cup 1/4 of Plain Flour Vanilla Powder (or essence) - Powder is more expensive however stronger in taste. Making this pastry shocked me how quick it was! All you have to do is add your water and butter in a medium pan - pop the lid on and wait until boiling point. As soon as it reaches boiling point, turn off the heat. Add your flour and salt and mix, mix, mix (using a WOODEN spoon!) This will eventually turn into a dough and your pan will look like you've not even used it once it's all combined! (wait about 3 - 4 minutes to cool, but not completely. As I own a mixer, I have attached the whisk for the next step. I added my Choux dough and gently added my whisked eggs (setting my machine on medium-low). Once all my egg mixture was added I set my mixer on high for about 3-4 minutes. It may look curdled at the beginning however it eventually turns into a 'sticky' paste. Preheat your oven to 200'C/400'F making sure you've add baking paper to a flat tray for the next step. Grab your piping bag/plastic sandwich bag (cut the corner) and add your mixture. This step is fiddly so if you can have someone to hold the paper down (maybe your son/daughter or anyone else around you!) unless your an expert at piping :) My Éclairs where about 4-5 inches long but you can do them however you like. - They rise and expand in the oven. - Neat or not neat- they will be delicious filled! When your happy, put the Éclairs in the oven and let them cook for about 15-20 minutes. (Longer if they are really big). Mama Bee Tip: Don't be tempted to open the oven halfway as this will only deflate your Éclairs! Your Éclairs should be delicate and have risen nicely! I recommend letting them rest, don't touch them just let them cool and pop them in the fridge to make it easy to cut them! Filling Recipe: Scroll down For the filling of my Chocolate Éclairs, of course contain Chocolate & Cream. As mentioned before you can add whatever filling you like (great combination, strawberries and cream). I removed my Éclairs out of the fridge and used a bread knife to cut them. Sideways or in the middle your choice! I then simply poured some double cream into my mixer and whisked for a good 3 minutes until stiff/fluffy but not overly done! Once again I used a sandwich bag to pipe. For the shiny chocolate topping and inspiration for this recipe please visit the following link: No Biggie: Chocolate Eclair Enjoy! Mama Bee

Step 1: 'Easy Peasy' Chocolate Éclairs