Eclairs with Orange chocolate Mousse
Method
Ingredients
Topping
100g Milk Chocolate (Melted)
Mousse Filling
150g Milk Chocolate
3 Eggs (Separated)
1tsp Orange Essence
150ml Double Cream
1tbsp Caster sugar
Choux Pastry
120ml Water
Pinch Salt
50g Unsalted Butter
65g Plain Flour(Sifted onto
a sheet of baking paper)
2 Eggs (Beaten)
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Place the Chocolate in a bowl over a saucepan of boiling water. When chocolate is melted, remove from the heat and whisk in the Egg Yolks and Orange Essence.
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Semi-Whip the Cream and stir into the Chocolate mixture.
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Beat the Egg Whites until fluffy, add the Sugar and beat for another minute or so.
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Gently fold the Egg Whites into the chocolate mixture, making sure it is fully incorporated with no white lumps.
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Fit piping bag with small nozzle and DO NOT cut the bottom. Spoon mousse into the piping bag and twist top to keep closed, pop in the fridge for an hour or so until firm but not fully set.
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Preheat oven to 180C (Fan). Grease a baking tray with butter.
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Put the Water, Salt and Butter into a medium size saucepan and heat gently until the butter has melted. Bring to boil quickly and tip in the Flour.
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Remove from the heat and beat in well with a wooden spoon. Return to a low heat for about 1min to lightly cook the dough. Tip the dough into a large mixing bowl and leave to cool for a few minutes until tepid.
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Gradually add in the Eggs, beating well after each addition, the dough should be very shiny and paste-like.
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Spoon pastry into a piping bag, fitted with a ½in plain nozzle and pipe 12X4in lengths onto the baking tray. sprinkle tray with a few drops of water and bake for 15min. Then, turn the oven down to 150C(fan) and bake for further 10 min,or until golden and crisp.
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Remove from the oven and make a small hole in the side of each eclair. Return to the oven for 5min until pastry is completely crisp. Cool in a wire rack.​
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Make a small hole in both sides of each eclair.
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Sip the bottom off the piping bag so the it is just less the half way up the nozzle.
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Push the nozzle into both side of the eclairs and fill to just below the hole.
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When all the eclairs are filled, dip the top of each in to melted chocolate.
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leave on wire rack until the chocolate is set.
Enjoy.x​