Chocolate eclairs

Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.

One of my all time favourites with a nice cup of tea or coffee. For more great recipes follow Odlums.

INGREDIENTS

For the choux

200ml water

85g butter

115g plain flour

Pinch of sugar

Pinch of salt

Three medium free-range eggs

For the filling

450ml double cream, whipped

For the topping

200g hazelnut chocolate spread

Chopped nuts

METHOD

Preheat the oven to 180C. Line a baking tray with parchment paper.

Heat the water and butter in a saucepan until the butter has melted. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes.

Remove from the pan then pop into a bowl and mix with a hand beater. Then leave to cool for a few minutes.

Beat in the eggs, one at a time, until smooth and glossy, then spoon the dough into a piping bag fitted with a medium size fluted nozzle

Pipe eight long lines onto a lined baking sheet. Bake for 30 minutes until golden and crispy. Remove from the oven and allow to cool.

Fill the pastries with cream by piercing a small hole in the top at both ends and then piping in the cream.

For the topping spoon on the spread and top with the chopped nuts. Enjoy.

ABOUT THE CHEF

Adrian Martin from Bawnboy is a regular on our TV screens and recently appointed ambassador for Odlums.

His latest cook book is ‘Create Beautiful Food at Home’.