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100g/4oz plain flour, sifted
4 eggs, lightly beaten
300ml/10fl oz double cream,
150g/5oz dark chocolate
(at least 70% cocoa solids),
broken into pieces
• Preheat the oven to 210°C/425°F/Gas mark 7, and grease two
• Combine the butter and 225ml/8fl oz water in a large heavy saucepan.
Stir over a medium heat until the butter melts. Increase the heat, bring to
the boil, then remove the pan from the heat.
• Add the flour to the saucepan all at once, and quickly beat into the
buttery water using a wooden spoon. Return to the heat and continue
beating until the mixture leaves the sides of the pan and forms a ball.
Transfer to a large bowl and cool slightly.
• Beat the mixture to release any remaining heat. Gradually add the egg,
about 3 teaspoonfuls at a time. Beat well after each addition until all the
egg has been added and the mixture is glossy. Spoon the mixture into a
piping bag fitted with a 1.5cm/5⁄8in plain nozzle.
• Sprinkle the baking trays lightly with water. Pipe 15cm/6in lengths onto
the trays, leaving room for them to expand. Bake for 10–15 minutes.
Reduce the oven temperature to 180°C/350°F/Gas mark 4, and bake
for a further 15 minutes. Cool on a wire rack.
• Split each cooled éclair and remove any uncooked dough. Fill the centre
• Melt the chocolate in a bowl set over a saucepan of simmering water.
Spread the melted chocolate over to the top of each éclair, in a line
along the top. Allow to set, then serve.
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