- 300 ml thickened cream
- 1 teaspoon vanilla extract
- 1 teaspoon caster sugar
- 100 g dark chocolate, chopped
- 15 g butter
- Basic choux pastry
- 60 g butter, chopped
- 2/3 cup plain flour
- 3 eggs, lightly beaten
Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg.
Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
Using an electric mixer, beat cream, vanilla and sugar until firm peaks. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over eclair bases. Spread tops with chocolate mixture and place over cream. Refrigerate for 20 minutes or until chocolate has set. Serve.