![](\"https:\/\/www.mostlyfood.co.uk\/Recipes\/chocolate%20caramel%20eclairs.jpg\")
<\/h4>\nFrom Sainsbury’s<\/p>\n
Traditional eclairs with a caramel flavour.<\/p>\n
<\/p>\n
Serves: makes 24 eclairs
\nPreparation time: 20 Minutes
\nCooking time: 20 Minutes<\/p>\n
<\/p>\n
<\/h4>\n250ml water
\n75g unsalted butter
\n150g strong plain flour, sifted
\n8 medium size eggs
\n100g caster sugar
\n500ml milk
\n50g cornflour
\n284ml carton whipping cream
\n100g Deluxe Belgian dark chocolate
\n\u00bd teaspoon sunflower oil<\/p>\n
<\/p>\n
Preheat the oven to 200\u00b0C, 400\u00b0F, gas mark 6.<\/p>\n
Place the water and butter into a saucepan and bring to the boil. Remove the pan from the heat and add in the flour, return to the heat and beat with a wooden spoon until the mixture is shiny and comes away from the side of the pan.<\/p>\n
Spoon the mixture into a bowl and beat on a low speed to cool the mixture slightly for approximately 4 minutes. Gradually add 4 eggs one at a time, beat well between each addition.<\/p>\n
On a greaseproof paper lined oven tray, pipe the choux paste (using a piping nozzle 1cm in diameter) into 5cm lengths. Place the tray in the oven and bake the eclairs for 15-20 minutes until golden brown. Pierce the cooked eclairs to release the steam. Cool on a wire rack.<\/p>\n
Place the sugar into a saucepan over a moderate heat, stir gently from time to time. When the sugar becomes a dark brown colour pour on the milk and bring to the boil. Separate the remaining eggs and place the yolks and cornflour in a bowl and mix.<\/p>\n
Pour some of the boiled milk onto the eggs and then return to the pan. Cook until it thickens, stirring continuously, this takes 3-4 minutes. When it has thickened pour through a sieve, cover the surface with clingfilm and allow to cool. Refrigerate until cold.<\/p>\n
Whip the cream and add to the chilled pastry cream. Melt the chocolate. Mix 1 teaspoon oil with the dark chocolate.<\/p>\n
To assemble the eclairs – Using a small sharp knife make 2 small round holes on the underside of the eclair 1.5cm from each end. Put the caramel pastry cream into a piping bag with a \u00bdcm plain nozzle and fill the eclairs. Dip each filled eclair into the dark chocolate and leave to set on a wire rack.<\/p>\n
<\/p>\n
<\/p>\n","protected":false},"excerpt":{"rendered":"
From Sainsbury’s Traditional eclairs with a caramel flavour. Serves: makes 24 eclairs Preparation time: 20 Minutes Cooking time: 20 Minutes Ingredients 250ml water 75g unsalted butter 150g strong […]<\/p>\n","protected":false},"author":2,"featured_media":19855,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[507,426,708,2461],"class_list":["post-16035","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-baking","tag-chocolate","tag-patisserie","tag-recipes"],"yoast_head":"\n