Recipe provided by Bake for Heroes Ambassador James Tanner
120g unsalted butter
5 x whole eggs
230g plain flour
Pinch of salt and sugar
280ml whipping cream
1 drop of vanilla extract
1 x tsp. of icing sugar
150 g x dark or milk chocolate melted
1. Pre-heat oven to 220°c and grease two baking sheets.
2. Add water and a pinch of salt, sugar and the butter to a saucepan, cover with cling film and heat gently until the butter has melted.
3. Add flour and mix until all the liquid is absorbed, cook out on stove top until the mixture leaves the side of the pan then set aside to cool.
4. When slightly cool crack and whisk the eggs and mix gradually into the roux mixture only a little at a time, this can be done by hand or using a food mixer.
5. Next transfer choux mix to a piping bag with a plain nozzle, pipe 10cm lines of choux mix on to the baking sheets, and dab any end peaks of the choux mix with a wet finger.
6. Put into the hot oven and tip a splash of water into the bottom of the oven then bake for 15 minutes until golden and risen. (The water in the oven creates steam and helps the pastry to rise and stay moist!) When cooked leave to cool on a wire rack.
7. To make the filling whisk all ingredients together until you have achieved a firm whipped cream consistency and put in a plain nozzle piping bag. Make a small hole in the base of the éclair and pipe in some cream, repeat this so all éclairs are filled.
8. To make topping, melt the chocolate and then simply dip tops of éclairs into the melted chocolate and set in fridge.