1 cup of sifted cake flour
120 grams of butter
1/2 a cup of full cream milk
1/2 a cup of water
3 extra large eggs
A pinch of salt
For the cream filling
250 ml of fresh cream
1 teaspoon of vanilla essence
1 tablespoon of icing sugar
For the chocolate ganache
1 big slab of chocolate broken into pieces
1/4 cup of fresh cream
In a saucepan bring your milk , water and butter to a boil and immediately add your dry ingredients and stir with a wooden spoon until a soft ball is formed and remove from the stove . Place this ball of dough/choux into a clean bowl and allow to cool for 10 minutes .
Next take your eggs and place in a small jug and whisk with a fork for a few seconds .
Next add your eggs in three parts to your choux mix and each time mix well with the wooden spoon until all eggs has been incorporated . You now will have a stiff and shiny batter .
Next switch on your oven at 200 deg c .
Next line your baking tray with baking paper and spoon your dough into a piping bag with a round nozzle and pipe long éclair shapes or just the round profiterole shape and bake for 30-35 minutes until golden brown . Remove from the oven and allow to cool. If you don’t have a piping bag simply use a spoon .
Next whip your cream with the icing sugar and vanilla until stiff peaks form . Place in fridge until ready to use.
Next place a heat proof bowl over a small pot filled with a cup of water and place on the stove and bring to the boil – in the bowl on top of saucepan place your chocolate and cream and allow to melt and stir a bit . Remove from the heat . You will have a thick ganache .
Next cut your éclairs open and spoon or pipe your cream on bottom part of éclair and place the top part of éclair on top of the cream. Next spoon over the chocolate ganache on the eclairs as seen in photos .
And you are done , you just made chocolate éclairs .