Chocolate éclairs with cherry jam
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- Abigail Donnelly
- Makes 6 large or 8 small
- Easy
- 20 minutes
- 30 minutes
- Ken Forrester Chenin Blanc Noble Late Harvest 2015
Ingredients
- For the bun:
- 1 cup water
- 90 g butter
- 140 g flour
- 4 large free-range eggs
- cherry jam, for serving
- 100 g dark chocolate, melted, for drizzling
- For the filling:
- 1⁄2 cup cream
- 3 T caster sugar
Cooking Instructions
Preheat the oven to 180°C. Line a baking sheet with baking paper.
Bring the water to the boil in a small saucepan, then add the butter and allow to melt. Add all the flour and stir with a wooden spoon until the mixture comes away from the sides of the saucepan.
Remove from the heat and add the eggs one by one, beating between additions. Spoon the mixture onto the baking sheet in 6 cm rounds and bake for 25 minutes.
Remove from the oven and make a small incision in the side of each éclair to allow steam to escape. Reduce the temperature to 160°C and bake for a further 5 minutes. Cool on a wire rack.
To make the filling, whip the cream and sugar until thick. Spoon into the buns with a dollop of cherry jam.
Drizzle over the melted chocolate.
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