Today you’ll find éclair’s in every cake shop from Darwin to Devonport, from Broome to Byron Bay.
- 120ml water
- 60g unsalted butter
- 90g plain flour
- 3 eggs
- 300g mascarpone
- 100g icing sugar
- 1 tsp natural vanilla extract
- 100g dark chocolate
- 80ml cream
1 Preheat oven to 190°C. Combine the water and butter in a small saucepan and set over a moderate heat. Beat in the flour, and cook until thickened. Transfer the mixture to the bowl of an electric mixer and add the eggs one at a time. Beat until cool.
2 Pipe the pastry into thick lines on a lightly-greased baking tray, then bake for 20 minutes, until puffed and crisp.
3 Mix the mascarpone, sugar and vanilla, the pipe into the centre of the pastries. Melt the chocolate and cream in a small saucepan and pour over the tops.