Chocolate éclairs recipe
"Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a 1.5cm/½in fluted nozzle and a 0.5cm/¼in nozzle...."
INGREDIENTS
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4 tbsp water
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4 tbsp whole milk
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50g/2oz unsalted butter, at room temperature
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1 tsp caster sugar
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pinch sea salt
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100g/4oz plain flour
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4 medium free-range eggs, beaten
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20g/¾oz unsweetened chocolate, 100% cocoa solids
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450g/1lb pastry cream (crème patissière), at room temperature (see Top recipe tip below)
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1 tbsp strong cocoa powder, sifted
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200g/7oz white fondant icing
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1 tbsp cocoa powder
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1-2 tsp water
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