Chocolate Eclair Roll
#Eclair #Chocolate #Choux
Chocolate Éclair Roll
How to make a Chocolate Éclair Roll.
This is a full video tutorial, aimed at beginners, on how to make a chocolate éclair roll. Full recipe and method are included in this description.
Éclair Roll Recipe
TIMINGS:
Prep Time: 20 mins.
Cooking Time: 30 mins.
Chilling Time: 20 mins.
Total Time: 1 hour 10 mins.
SERVING:
Serves: 6 people.
INGREDIENTS:
For the choux pastry.
• 1 cup (225ml/7½ fl oz) water.
• 1 tablespoon of sugar.
• 5 tablespoons (75g/2 ½ oz) butter, plus extra for greasing.
• ¾ cup (100g/3 ½ oz) plain flour, sifted.
• Pinch of salt.
• 3 eggs, beaten.
For the filling.
• 1 cup (200ml/6 ½oz) whipping cream.
• 1 tablespoon of icing sugar.
• 1 teaspoon of vanilla extract.
• 4 tablespoons of caramel sauce/lemon curd/blackcurrant curd.
For the chocolate glaze.
• ⅔ cup (100g/3 ½ oz) milk or dark chocolate.
• 3½ tablespoons (50g/1 ½ oz) butter.
• 3 tablespoons of milk chocolate shavings.
METHOD:
1. Preheat the Fan Oven to 200°C/392°F or Gas Mark 6.
2. Lightly grease a 20cm x 30 cm tray with butter and line with greaseproof paper.
3. Put the water, sugar and butter in a pan on medium to high heat.
4. Bring to a brisk boil so the sugar and butter are dissolved.
5. When dissolved reduce the heat and add the sifted flour and salt in one go.
6. Stir briskly to avoid lumps until the mixture forms a soft dough and comes away from the sides of the saucepan.
7. Remove from the heat and allow to cool for 10 minutes.
8. Add the beaten eggs gradually mixing after each addition - the mixture will look like it’s separating but keep beating and it will come together.
9. After all the eggs are added the mixture should look smooth and shiny.
10. Transfer the mixture to the baking tray and using a spatula or a spoon spread the mixture out to the edges.
11. Bake in a preheated oven for 30 minutes.
12. Place a clean tea towel on your worktop.
13. When the éclair pastry is baked turn the pastry out on top of the tea towel and remove the greaseproof paper.
14. Roll the éclair from the shorter end using the tea cloth for help - making sure to roll the tea cloth inside the pastry too.
15. Allow to cool in the fridge for 20 minutes.
16. To make the filling - whip the cream, icing sugar and vanilla extract until it forms soft peaks - place in the fridge.
17. To make the chocolate glaze - break up the chocolate and add the butter and melt over a pan of simmering water.
18. Unroll the pastry and spread the cream all over.
19. Drizzle over the caramel sauce.
20. Re-roll the pastry from the shorter end as you did before but this time don’t roll the tea cloth inside.
21. Place the pastry on a wire rack and pour over the chocolate glaze.
22. Sprinkle over shavings of milk chocolate before the glaze sets.
23. Place in the fridge until you are ready to eat - that is if it makes it to the fridge!
24. The éclair pastry can be frozen for up to six weeks (without cream filling).
25. Mmm Scrummy!!!
If you have any questions please leave us a comment and we'll get back to you asap.