Ingredients
- For the craquelin:
- 120g soft butter
- 150g caster sugar
- 150g plain flour
- For the choux pastry:
- 250g water
- 4g caster sugar
- 120g butter, cut into small cubes
- 160g plain flour
- 4 medium eggs
- For the vanilla cream:
- 250ml cream
- 1tbsp icing sugar
- Seeds from 1 vanilla pod
- To top:
- 150g 70% dark chocolate
- Start by making the craquelin. Place the soft butter and sugar in a stand mixer fitted with the paddle attachment and beat for 2 minutes on a medium speed until smooth and creamy. Scrape down the bowl with a spatula, add the flour, and beat on a medium to low speed until the dry flour has fully mixed through and the mix is damp and crumbly.
- Cut out two large rectangular pieces of parchment paper. Using your hands, bring the mix together to form a ball, then place it on one of the sheets of parchment. Place the other sheet on top and roll out the mix into an even rectangle with a rolling pin until quite thin, about 3-4mm thick. Lift the craquelin on to a tray and place in the fridge.
- To make the choux, place the water, sugar and butter in a small pot and heat until the butter has melted and the liquid has come to a rolling boil. Lower the heat and add the flour, mixing thoroughly with a wooden spoon. Increase the heat and cook the mix, stirring frequently, until the dough comes together into a cohesive ball (approximately 3-4 minutes). Then remove from the heat.
- Transfer the dough to a stand mixer with a paddle attached and mix on a medium speed for 3-4 minutes (the dough needs to cool slightly before adding the eggs). Add the eggs one at a time, making sure each egg is fully mixed before adding the next. Once all the eggs are added, scrape down the sides of the bowl with a spatula and mix again for 5-10 seconds to ensure the choux batter is fully mixed. (To check the right consistency of the choux, drag your finger along the surface of the choux pastry to create a trough: the sides of the trough should stay upright and not collapse.)
- Preheat the oven to 185C. Spoon the choux batter into a piping bag fitted with a large nozzle. Line a tray with parchment paper (you can use a small dot of choux pastry to pin down the corners of the parchment to the tray). Holding the piping bag at a 45-degree angle, slowly pipe a thick line of choux pastry on the parchment (approx 2-3cm wide and 10-12cm long), then repeat, leaving a gap of 5cm between each. Remove the craquelin from the fridge and take off the top sheet of parchment. Carefully slice a rectangular piece of craquelin around the same size as the piped choux and place one on each piped choux pastry length. Place the tray in the oven and cook at 185C for 22 minutes. Then remove from the oven and allow to cool.
- While they are cooling, break up the chocolate, place in a heatproof bowl and melt over a pan of simmering water, then remove the bowl of melted chocolate from the heat. Allow the chocolate to cool slightly, then dip the craquelin side of the choux pastry in the chocolate and set aside. Continue until all are done.
- To make the vanilla cream, place the cream, icing sugar and vanilla seeds in a bowl and whisk until thickened and holding its shape. Then spoon the cream into a piping bag with a medium-sized nozzle attached.
- Carefully slice the eclairs in half lengthways, leaving the chocolate dipped length as the top. Pipe the vanilla cream on to the base piece and place the chocolate covered lid on top. Serve straight away.
