Ingredients
• 65g butter, chopped
• 3/4 cup plain flour
• 3 eggs
• 2 cups thickened cream
• 2 teaspoons icing sugar mixture
• 150g dark chocolate, chopped
• Extra 20g butter, chopped
• 250g strawberries, hulled, thinly sliced
Method
1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.
2. Place butter and 3/4 cup cold water in a saucepan over medium-high heat. Bring to a simmer. Simmer for 1 minute. Reduce heat to medium. Stir in flour. Cook, stirring, for 2 minutes or until mixture comes away from the side of the pan. Set aside to cool for 5 minutes.
3. Place flour mixture in bowl of an electric mixer. Add eggs, 1 at a time, beating on low speed until well combined after each addition. Spoon mixture onto baking tray to form an 8cm x 30cm rectangle, levelling top with a spatula and rounding ends.
4. Bake for 10 minutes. Reduce temperature to 200C/180C fan-forced. Bake for a further 30 minutes or until pastry is golden and puffed. Transfer to a wire rack to cool.
5. Using an electric mixer, beat cream and icing sugar together until stiff peaks form.
6. Place chocolate and butter in a heatproof, microwave-safe bowl. Microwave on HIGH (100%) for 1 to 2 minutes, stirring halfway through with a metal spoon, until smooth.
7. Split éclair in half horizontally. Remove and discard any uncooked dough in centre (see note). Place pastry base on serving plate. Dollop with whipped cream and top with strawberries. Cover with pastry top. Spread top with chocolate mixture. Refrigerate for 10 minutes or until top is firm. Serve.
