If you had told me a few months ago that I would be baking bread and chocolate eclair’s from scratch, I would have literally laughed out loud. I was barely able to make a packet cake. But I persisted because I saw the joy it brought to my little girl and the pride she showed when ringing Nanny to tell her what she had made that day. I also cherish the precious time that we spent together, learning new things, which has definitely spurred me on to keep going and try different recipes.
So here we are, a few short months later, and we are whipping up CHOCOLATE ECLAIR’S!
Blow me down with a feather!
But can I say, that from our very first TuesBAKE, where we made simple (but delicious) packet cupcakes, we’ve gained confidence with each new recipe…and tried out so many different techniques. It’s been so fun!
So this week, I bring you a delicious and SIMPLE Chocolate Eclair recipe that was shared with us by one of Dave’s sisters in Ireland. Irish women would have to be some of the best home cooks in the world, with their hearty and delicious home cooked meals, deserts and afternoon tea’s, so I knew this recipe would be worth having a crack at.
My one piece of advice would be to find some ‘strong’ flour. I’ve come to realise that we have such a thing as ‘bakers flour’ in Australia and I am looking forward to baking this again with the right flour. Apparently it gives a stronger and firmer ‘rise’ to your pastries. I am sure that you’d be able to find this in a reliable supermarket or produce store.
As always, I’d love to see you trying out the recipe’s I share, so remember to tag me in your Instagram posts or stories! I’ll come along and cheer you on! Happy TuesBAKE, lovers!
P.S. before dinner we had 6 eclairs. We now have……NONE!…..whoops…!
65g white bakers flour
50g cooking margarine
Pinch of salt
2 eggs (beaten)
50g chocolate melted with
- Preheat oven to 200*C and grease a flat baking tray.
- Place water and margarine in a saucepan over a low heat until margarine melts.
- Bring to a brisk boil.
- Reduce heat and add sieved flour and salt.
- Stir briskly until mixture forms a soft dough and leaves the sides of the saucepan.
- Add the eggs gradually and beat until mixture is smooth and shiny.
- Transfer mixture to a piping bag fitted with a 1.5cm plain nozzle.
- Pipe 10cm lengths of mixture well spaced onto the prepared tray. If piping bag is not available, just spoon mixture onto tray.
- bake for approx 20mins until well risen and golden brown.
- Remove from oven and sit along one side. Cool on wire tray.
- When cold, fill with whipped cream and spread with chocolate on top.
Hope you love!
Remember to tag me in your Insta Stories when you make it!