PAUL'S CHOCOLATE éCLAIRS
Take on the éclair as your next Bake Off challenge. Paul Hollywood's easy recipe ensures crisp, light choux pastry every time.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.
- Sift the flour onto a sheet of greaseproof paper.
- Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted - don't let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon - don't worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.
- Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough - it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid.
- Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
- Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
- Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.
- Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
- For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
- Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
- Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving.
HOT CHOCOLATE "VOLCANO"
Steps:
- Whisk the cocoa powder, sugar, cornstarch, powdered milk, cinnamon, salt and vanilla powder together with the milk in a saucepan. Bring to a boil while continuing to stir the mixture so as to not to burn the chocolate.
- Add the whipping cream to the bottom of your serving mug and tap the bottom to settle. Pour the hot chocolate mixture over the whipping cream in the serving mug. Keep watching the reaction of your Volcano Eruption.
- Add chocolate shavings and pistachios on the top of your volcano.
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CHOCOLATE VOLCANOES RECIPE - BBC FOOD
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- Grease six small pudding moulds with butter and dust the insides with cocoa powder, then refrigerate for 30 minutes.
- Melt the chocolate and butter in a heatproof bowl set over a pan of simmering water (do not let the bowl touch the water). Set aside to cool slightly.
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- Carefully fold the cooled melted chocolate and butter into the egg and sugar mix. Finally fold in the flour carefully so as not to knock any air out of the mixture.
- Divide the mixture equally between the prepared moulds. Place in the fridge for at least two hours or until firm. You can make the puddings up to 24 hours in advance and leave them in the fridge until you are ready to cook them.
- Preheat the oven to 200C (180C fan)/400F/Gas 6. Place the puddings on a baking tray and bake for eight minutes, or until the puddings are risen but not cracked.
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