Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, chocolate eclairs. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. Chocolate Eclairs Recipe photo by Taste of Home.
Chocolate eclairs is one of the most favored of recent trending foods on earth. It is easy, it’s fast, it tastes yummy. It is appreciated by millions daily. Chocolate eclairs is something that I have loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have chocolate eclairs using 15 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Chocolate eclairs:
- Get For the choux pastry
- Make ready 400 ml water
- Get 150 g unsalted butter
- Prepare 10 g caster sugar
- Get 235 g plain flour
- Make ready 6 medium eggs
- Prepare For the chantilly cream
- Prepare 600 ml double/heavy cream
- Take 50 g icing sugar
- Get 1 tsp vanilla bean paste or extract (not essence)
- Prepare For the chocolate topping
- Make ready 100 g dark chocolate 65% or higher
- Prepare 125 g icing sugar
- Prepare 50 g cocoa
- Take 50 ml water approx 3-4 tbsp
The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY. Serve these mouthwatering eclairs for dessert, or a special treat. Place the pan on medium heat. Add the water, then spoon in the butter.
Steps to make Chocolate eclairs:
- To make the choux pastry, combine water, butter and sugar in a sauce pan and bring to the boil. Add the flour and stir for a few minutes on a lowish heat until the roux becomes shiny and pulls away from the sides of the pan.
- If you have a food mixer, dump the hot mixture into it and mix with the paddle attachment until it stops steaming, if you don't have a mixer just cover with cling film with a few puncture holes to allow the steam to escape until it has cooled to room temperature. Now start adding the eggs, 1 by 1 and turn off the mixer when you add (in case you drop the whole egg inc shell) mix each egg until combined until all eggs are incorporated.
- Now pipe the choux pastry with either a piping nozzle or if using a disposable bag just make a clean cut around 1cm in diameter. You decide what size to pipe but the standard would be around 4 inches long and 1 inch thickness (approx) Keep a steady squeeze and a slow deliberate movement (practice makes perfect) Leave room for each eclair to expand when baking. I'm using a silicone baking mat here but you can use baking parchment, tip make a few dots of the pastry under the paper first to secure.
- Now with a wet finger even out your pre-baked eclairs (this also creates a little steam in the oven which aides the rise. 200c oven for about 20-25 minutes, after 15 minutes you can see these eclairs are not quite done, they will collapse the third image are perfect. leave to cool on a wire rack.
- Break up the chocolate into a glass or stainless steel bowl, sit over simmering water DO NOT ALLOW THE WATER TO TOUCH THE BOW! When the chocolate has melted add in the icing sugar and cocoa
- Stir in the icing sugar and cocoa as best as you can and then start adding hot water with a ladle from the simmering pan, do this about 1 tbsp at a time and work until you have achieved a beautiful glossy THICK chocolate sauce. Keep this mixture warm while you fill your eclairs.
- Combine cream, icing sugar and vanilla in a bowl and whisk to firm peak, using a piping bag with a thin nozzle pipe cream into pastry shells until you see it ooze out, you can make a hole with a knife at each end of the pastry to make this easier.
- Dunk the cream filled pastry into the still warm chocolate mix and hold for a few seconds, allow some excess chocolate to drip off and leave chocolate side up on a rack or tray. refrigerate fully before serving
- These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s
The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream. Chocolate Eclairs are a French classic and beyond delicious. I know that making Chocolate Eclairs can be intimidating, but if you follow the directions carefully, you will master this recipe! Make our chocolate eclair dessert for a dinner party or afternoon tea treat. We make choux pastry and craquelin easy.
So that’s going to wrap this up with this exceptional food chocolate eclairs recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
