Chocolate Éclairs
Light choux pastry filled with cream and topped with chocolate – a French classic with universal appeal.
Ingredients:
- 75g butter
- 200ml water
- 100g plain flour
- 2 eggs
- 250ml whipped cream
- 100g dark chocolate
Method:
- Preheat oven to 200°C. Line a baking tray.
- Melt butter in water, bring to boil, add flour and stir vigorously.
- Cool slightly, beat in eggs one at a time.
- Pipe onto tray and bake for 25–30 mins.
- Cool, fill with cream, top with melted chocolate.
Chef’s Tip
*A showstopper dessert that’s easier than it looks.*
Gallery
Other Recipes
BARBARA L, TripAdvisor
Claremorris, Ireland
Fun, informative & delicious experience
Spent 5 hours at this school on a rainy Irish day. I heard a very interesting history of Irish food then was treated to several hours of hands on training learning to make Dingle Pies, Brown Bread, Apple pie. I know quite a bit about food preparation but still learned different things and thoroughly enjoyed the class. We consumed all the delicioius food we made as a group (9 of us). Recipes of everything made were handed out at the end of class.
EILEEN D, TripAdvisor
A perfect package
We went for a day of traditional Irish cooking. The only way it could have been better is if we’d been there for a Catch of the Day school to be able to take advantage of whatever came into Dingle Harbor. The site is perfect, comfortable, roomy, well-equipped. The lessons were thorough and delicious, and included a lovely, concise history of Irish cuisine. I hope to get back for that Catch of the Day version.
ARLETTE, TripAdvisor
Excellent class all around
There were 23 of us attending a multi course cooking adventure focusing on Irish traditional fare: a fish starter, followed by a flavorful beef stew and apple cake. Our group members learned great cooking tips from Mark Murphy: a very knowledgeable and passionate chef. What a great way to spend a rainy afternoon in Dingle! We will be back next year. Thank you Mark, MuireAnn and Caroline for your guidance, expertise and kindness.