Bournville Chocolate Eclairs Recipe

Directions

In a saucepan, bring milk and butter to a boil. Let the butter melt and mix with the milk properly.

Now, turn off the heat and add all-purpose flour. You can use almond flour.

Immediately start stirring until it forms a dough. Now put it back on low heat. Stir just until a film forms on the bottom of the pot.

Let it cool slightly. Then slowly add eggs one by one and mix. Repeat this step 4 times. Don't add all the eggs together.

The dough should come together and become glossy and pipeable in about 2-3 minutes. The dough is ready when it slowly falls from the ladle in a ‘V’ shape. It should not be runny.

Transfer the dough to a pastry bag fitted with a French star nozzle. Pipe the dough onto a parchment-lined baking sheet. Place the tray in the freezer for at least one hour, or freeze the dough at this point for a longer period. At 170°C, bake the eclairs for 40 minutes. It should be golden and nicely puffed.

For the glaze, semi-melt the Cadbury Bournville chocolate along with some cream in the microwave.

Dip the tops of each eclair into the cooled chocolate glaze, ensuring an even coating. Allow the glaze to set. Once set, serve it and enjoy.

Consume immediately