Happy New Year to all of you! May 2016 bring you happiness, prosperity and health. My last recipe of 2015 is a dessert I have loved ever since I was a little girl: chocolate éclairs. They look and taste beautifully and are an amazing choice for the New Year party desserts. They are so easy to make and you will definitely impress all your guests.
Scrumptious chocolate éclairs
For the pastries:
- 250 ml water
- 150 ml sunflower oil
- 250 g flour
- 5 medium eggs
- a pinch of salt
For the filling:
- 750 ml milk
- 150 g sugar
- 8 tbsp corn flour
- 100 g butter
- 2 tsp vanilla extract
For the glaze:
- 100 g icing sugar
- 3 tbsp cocoa powder
- 3 tbsp sunflower oil
- 4 tbsp boiling water
- dessicated coconut to decorate
- Preheat the oven to 180 degrees C.
- To make the pastries: mix the water, oil and salt into a pan and bring it to the boil. Remove the pan from the heat, add the flour mixing quickly with a spatula. You will get a dough-like texture. Leave it to cool.
- Add the eggs one by one and mix well until you get a smooth texture.
- Line a large baking tray with greaseproof paper.
- You can either use a piping bag or just a spoon to scoop the mixture onto the baking tray. Make sure you leave about 2 cm between each of the pastries.
- Bake them at 180 degrees C until golden-brown.
- To make the filling, boil 350 ml of milk with the sugar.
- In a separate bowl, mix the flour with the other 400 ml milk.
- Pour the milk and flour mixture over the sugar one and simmer them until the cream thickens.
- Allow the cream to cool a bit, then add the butter and mix well. The cream will become really smooth and delicious.
- Mix in the vanilla extract.
- For the glaze, mix all the ingredients together.
- Once the pastries are ready, transfer them to a rack and allow them to cool. Half each of the pastries and fill them with cream and glaze with the cocoa powder mixture. Decorate with dessicated coconut. Delicious!!!