Ingredients
The following ingredients have 4 Servings
- For the dough:
- 16 oz = 500 ml water
- 9 oz = 250 g butter
- 2 oz = 50 g caster sugar
- 12 oz = 360 g flour
- 6 eggs
- a pinch of salt
- For the glaze:
- 4 oz = 120 g of milk chocolate
- 2 oz = 70 g butter
- 1 tablespoon water
- 2 tbsp vegetable oil
- 2 tbsp cocoa powder
- For the cream:
- 1 Dr Oetker chocolate pudding
- handful of unsalted peanuts
Instruction
- Preheat the oven at 425 F
- Put water in a large pan, add butter and warm until butter is melted.
- Add caster sugar, a pinch of salt and stir until the sugar melts.
- When the sugar has melted, pull the pan from the heat and add the flour all at once and mix as quickly and thoroughly with a whisk, until the flour is completely incorporated.
- Let the dough cool down to reach room temperature, then gradually add the eggs, one at a time, stirring after each egg until completely incorporated.
- Line a baking sheet with baking/wax paper and fill a pastry bag fitted with a large plain tip with the dough, then pipe out oblong shapes on the baking sheet.
- Bake for 10 minutes at 425 F then reduce temperature to 350 F. Continue baking until golden brown, 20-25 minutes more.
- Turn off oven and slightly open the door but don't take eclairs out, allow them to dry in oven about 15 minutes. Transfer to a wire rack to cool slightly.
- For the cream: Ground peanuts until you almost get a powder. Make the pudding as instructed on the package then add the finely grounded peanuts.
- For glaze, take a saucepan, break chocolate pieces in, add butter, oil and water and bring to a boil. Keep boiling until you get an homogeneous cream. Then add 2 tablespoons of cocoa powder and mix with a whisk to make sure no cocoa powder lumps are left. Allow to cool a little and when it's thick enough, dip half the eclairs in, lightly shaking the excess. Leave to harden.
- Then cut eclairs through the middle, lengthwise, fill half the eclairs with the cream recipe above and close.
