Ingredients

Method

• 1 cup water
• 125 g butter
• 116 g flour
• 1 t salt
• 4 free-range eggs
For the filling:
• 2 cups whipping cream, whipped
• 150 g Dairy Milk chocolate, melted

Method

Ingredients

1. Preheat the oven to 180°C and line a baking tray with baking paper. Heat the water and butter in a saucepan over a medium heat for about 5–8 minutes, until the butter has melted.

2. Reduce the heat to low, then add the flour and salt and stir using a spatula. Once it’s combined, stir vigorously. Keep stirring over a medium-low heat until the batter pulls away from the sides and base of the pan, about 5 minutes.

3. Transfer the batter into the bowl of a stand mixer with a creaming attachment and mix for 3–5 minutes at a medium speed so the heat releases from the batter. Once the batter has cooled, add 1 egg. Mix for a few seconds, then scrape down the sides of the bowl. Repeat with the remaining eggs.

4. Place the batter into a piping bag and pipe onto the baking paper to create a small blob. Pipe more onto the éclair in one motion so it builds up in height. Dip your finger in water and dab to remove any peaks.

5. Bake for 15 minutes, then reduce the temperature to 175°C, without opening the oven and bake for a further 20 minutes. Switch off the oven and openthe door halfway to allow the éclairs to dry for 10 minutes.

6. When the éclairs have cooled, cut them in half, fill with cream and dip the tops in chocolate.

Cook’s tip: To check whether the éclairs are cooked through, check the base. Once out of the oven, the éclairs should be golden brown and the base half a shade darker. When you tap them with your finger, they should sound hollow.

“My cousin Zuraida is the éclair queen! She makes a massive batch every Eid and it’s one thing that everyone looks forward to. It’s such a simple éclair, but honestly the best thing to have at tea time. They always vanish within minutes of us sitting down!”

Find more Ramadan and Eid recipes here.

Photograph: Jan Ras

Production: Jacqueline Burgess

Food assistant: Sophia-Maria Eygelaar