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Extra-large éclair

By Khanya Mzongwana

Serves 8

Difficulty Medium

Prep Time 30 minutes, plus 2 hours’ chilling time

Cooking Time 1 hour

Ingredients

60 g butter, chopped
¾ cup water
115 g cake flour
3 free-range eggs
200 g dark chocolate, melted
50 g flaked almonds, toasted
assorted chocolate eggs, to decorate (optional)
icing sugar, for dusting

For the chocolate custard:

2 cups milk
1 T vanilla paste
6 free-range egg yolks
135 g sugar
25 g cornflour
25 g cocoa powder, mixed with 4 t boiling water
30 g unsalted butter

Method

1. Preheat the oven to 210°C and line a baking tray with baking paper. Using a pencil, lightly draw a 20 cm diameter circle on the paper.

2. Heat the butter and water in a saucepan over a medium heat until the butter melts and the mixture comes to the boil. Sift in the flour.

3. Using a wooden spoon, beat the mixture for 1–2 minutes or until it comes away from the sides of the pan and forms a smooth ball.

4. Transfer the mixture to a heatproof bowl, set aside and allow to cool slightly. Once cooled, beat in the eggs one at a time using an electric beater until the mixture is thick, smooth and glossy.

5. Place tablespoonsful of mixture onto the baking paper in the circle, leaving ½ cm between each spoonful. Bake for 40–45 minutes, or until puffed and golden. Transfer to a wire rack to cool completely. Once cooled, carefully slice the choux ring open horizontally.

6. To make the custard, place the milk and vanilla paste into a medium saucepan over a medium heat. Gradually bring to a boil, stirring gently. Turn off the heat and set aside.

7. Beat the egg yolks and sugar together until light and fluffy. Add the cornflour and whisk vigorously until smooth. Add the cocoa powder-and-water mixture and whisk in until the cocoa is evenly distributed.

8. Whisk in ¼ cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture.

9. Strain the mixture back into the saucepan. Cook over a medium heat, whisking continually, until thickened and slowly boiling. Remove from the heat and stir in the butter until melted.

10. Allow the custard to cool slightly, then pour it into a bowl. Place a sheet of clingwrap directly onto the surface to prevent a skin from forming. Chill for at least 2 hours, or until ready to serve.

11. To serve, open the choux ring and dollop the custard onto the bottom half. Cover with the top half and drizzle over the melted chocolate. Scatter with the almonds, decorate with chocolate eggs and dust with a bit of icing sugar. Serve immediately.

Find more Easter recipes here.

Photographs: Toby Murphy

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