I love Cake - Double Chocolate Eclairs

I don't think I've missed any of Jenny's I Love Cake challenges, well I love a challenge and after all it's cake, so it has to be done.


This month after receiving a new Cake Pop maker for Christmas Jenny decided to go with the theme of 'new'. One of the new cookbooks I received for Christmas (I had three) was bought by my Step-daughter as she knows how much I like baking.

'1001 Cupcakes, Cookies & other tempting treats' is a hardback book that is rammed full of delicious recipes...and the best part...every main recipe has a photo. I say 'main' recipe as some of them have one or two variations. The recipe that I chose to make is number 857 Double Choc Eclairs...a slight variation on the main Chocolate Eclairs recipe. The filling is not that of the traditional whipped cream, instead it's a pastry cream which I've never made before, but as most of the family aren't keen on too much cream filling I thought it was a more suitable alternative.


You will need :


Choux Pastry
70g butter
150ml water
100g plain flour, sifted
2 eggs


Chocolate Pastry Cream
2 eggs
4 tbsp caster sugar
2 tbsp cornflour
300ml milk
85g chopped milk or dark chocolate (I used Terrys Chocolate orange)


Icing
25g butter
1 tbsp milk
1 tbsp cocoa powder
55g icing sugar

• Preheat the oven to 200 degrees (C)
• Place the butter and water into a saucepan and heat gently until the butter has melted, bring to the boil.
• Remove from heat and stir the flour quickly in and beat well until the mixture leaves the sides of the saucepan and forms a ball

• Leave to cool slightly then gradually beat in the eggs
• Spoon into a piping bad with 1cm plain nozzle and pipe onto a greased baking sheet, spaced well apart
• Bake for 30-35 minutes until crisp & golden
• Remove from the oven & make a slit in the side of each, cool on a wire rack

• For the filling, beat the eggs & sugar together until thick & creamy, fold in the cornflour
• Heat the milk in a pan until almost boiling, add the chocolate & stir until melted
• Pour chocolate milk into egg mixture & beat well, transfer to the pan & heat gently, stirring until thick.
• Cover & leave to cool
• To make the icing, melt the butter & milk in a saucepan
• Remove from heat and stir in cocoa & icing sugar
• Pipe the chocolate cream into the eclairs and spread the chocolate on the top

I made the mistake of not allowing the pastry cream to cool fully making it a bit too runny for piping so I spooned it in.


They may not be 'The Great British Bake Off' standard but the kids practically inhaled them!