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This is a classic treat. Once you have mastered the basic recipe try switching up the flavours by flavouring the cream or using a crème patisserie.
Cut the butter into cubes and leave at room temperature to soften.
Sift the flour.
Break up the chocolate.
Preheat the oven to 200°C.
Line a baking tray with parchment paper.
Fit the K-Beater to the machine.
Add butter and water into the medium saucepan.
Heat over a low heat, stirring occasionally until the butter has melted.
Add flour into the saucepan.
Beat together with a wooden spoon until the mixture combines and starts to come away from the pan.
Transfer the mixture into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Add eggs to the bowl little by little.
Start the machine on speed 2.
Keep adding egg while the machine is running until the dough is thick, smooth, shiny and holding its shape.
Transfer the dough into a piping bag and cut the tip of the bag making a 1 cm hole.
Pipe onto the baking sheet in lines about 11 cm long, leaving space between.
Bake for 10 minutes at 200°C.
Increase the temperature to 220°C and bake for 20 minutes.
Place on a cooling rack and score with a knife to let the steam escape.
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Add cream into the Mixer bowl.
Mix on speed Max for about 2 minutes.
Transfer the cream into a clean piping bag.
Cut the eclairs lengthways and pipe the cream into them.
Add water into the small saucepan.
Heat over a low heat.
Add chocolate into the heatproof bowl.
Place the bowl on the saucepan, making sure the water doesn't touch the bowl.
Heat until the chocolate has melted and remove from the heat.
Add cream into the bowl and mix until shiny.
Leave to cool slightly.
Dip each of the eclairs into the ganache.
Serve
This is a classic treat. Once you have mastered the basic recipe try switching up the flavours by flavouring the cream or using a crème patisserie.
Cut the butter into cubes and leave at room temperature to soften.
Sift the flour.
Break up the chocolate.
Preheat the oven to 200°C.
Line a baking tray with parchment paper.
Fit the K-Beater to the machine.
Add butter and water into the medium saucepan.
Heat over a low heat, stirring occasionally until the butter has melted.
Add flour into the saucepan.
Beat together with a wooden spoon until the mixture combines and starts to come away from the pan.
Transfer the mixture into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Add eggs to the bowl little by little.
Start the machine on speed 2.
Keep adding egg while the machine is running until the dough is thick, smooth, shiny and holding its shape.
Transfer the dough into a piping bag and cut the tip of the bag making a 1 cm hole.
Pipe onto the baking sheet in lines about 11 cm long, leaving space between.
Bake for 10 minutes at 200°C.
Increase the temperature to 220°C and bake for 20 minutes.
Place on a cooling rack and score with a knife to let the steam escape.
Retrieve, clean the Mixer bowl and fit the Whisk Tool.
Add cream into the Mixer bowl.
Mix on speed Max for about 2 minutes.
Transfer the cream into a clean piping bag.
Cut the eclairs lengthways and pipe the cream into them.
Add water into the small saucepan.
Heat over a low heat.
Add chocolate into the heatproof bowl.
Place the bowl on the saucepan, making sure the water doesn't touch the bowl.
Heat until the chocolate has melted and remove from the heat.
Add cream into the bowl and mix until shiny.
Leave to cool slightly.
Dip each of the eclairs into the ganache.
Serve