Chocolate éclair

CUSTARD CREAM METHOD

STEP 1

Add water and RAP or Creamy Instant Custard Mix to mixing bowl.

STEP 2

Blend on low speed for 1 minute and scrape down.

STEP 3

With a whisk, mix for 5 minutes on top speed.

STEP 4

Lastly stream in the melted chocolate on low speed and mix until combined.

STEP 5

Leave to stand for 5 minutes before use.

CHOUX PASTRY METHOD

STEP 1

Bring butter, milk, water, salt and sugar to boil. Cook in flour and mix until combined (1 minute).

STEP 2

Transfer to mixing bowl fitted with a paddle and mix in eggs gradually until all eggs have been incorporated.

STEP 3

Pipe onto trays using a piping bag fitted with star tip nozzle lengths of 12cm and bake in oven at 190°C for 25 mins or until golden brown.

CHOCOLATE GLAZE METHOD

STEP 1

Boil the water and cream together.

STEP 2

Add the cocoa powder and sugar and mix, continue cooking to 106°C.

STEP 3

Remove from heat and pour over the chopped dark chocolate and mix until smooth. Reserve mixture in fridge until required.

STEP 4

Dip éclairs into the glaze at a desired temperature of 30°C.