I made these amazing (even if I say so myself) chocolate eclairs last week, in between watching Spain beat Portugal in the Euro semi finals. (I am half Spanish and so pleased that Spain managed to win AGAIN and become the only team to retain the Euros, viva España!) Anyway, back to these babies.
I love making choux pastry. It isn't like any other pastry really, as you start by boiling water and butter, then whisking in flour and then the eggs in a saucepan. It makes a weird, glossy goopy mixture that you can then pipe and watch puff up into lovely golden puffs. The choux pastry puffs themselves aren't that amazing, they taste kind of eggy just plain to be honest (yes, I had to test them out of the oven!) but it's the fillings and toppings that really make them.
These eclairs were simply filled with some whipped double cream and topped with a chocolate fondant icing. I used a James Martin recipe, however I would recommend adding a few tablespoons of water to the icing to come together and make it spreadable. Another little tip is stabbing the eclairs slightly when they come out of the oven, as this lets the steam out and stops them from going soggy, which is never nice.
Anyone fancy experimenting with choux pastry now? I want to recreate a coffee tower from Fisher & Donaldson in St Andrews, they are the BEST cream cakes ever and me and my good friend Emma would consume lots of these on our holidays there are teenagers.