Extra large eclair recipe | French Dessert | Woolworths TASTE
Make a statement with this extra large eclair, featuring a delicate choux pastry chell, rich cream filling, and a smooth, velvety glaze, for special occasions.
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Cooking tools:
- Hand mixer
- Cooling rack
- Fine-mesh sieve
- Sifter
- Oven
- Stove
- Baking sheet
- Parchment paper
- Pencil
- Saucepan
- Wooden spoon
- Mixing bowl
- Whisk
- Plastic wrap
- Measuring cup
- Chef's knife
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
- 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
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