Chocolate eclairs
Chocolate eclairs

Hello everybody, it is me, Dave, welcome to my recipe page. Today, we’re going to make a distinctive dish, chocolate eclairs. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Chocolate eclairs is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Chocolate eclairs is something that I have loved my whole life. They are fine and they look fantastic.

Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have chocolate eclairs using 15 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Chocolate eclairs:
  1. Get For the choux pastry
  2. Get 400 ml water
  3. Prepare 150 g unsalted butter
  4. Take 10 g caster sugar
  5. Take 235 g plain flour
  6. Take 6 medium eggs
  7. Make ready For the chantilly cream
  8. Prepare 600 ml double/heavy cream
  9. Get 50 g icing sugar
  10. Prepare 1 tsp vanilla bean paste or extract (not essence)
  11. Make ready For the chocolate topping
  12. Take 100 g dark chocolate 65% or higher
  13. Prepare 125 g icing sugar
  14. Get 50 g cocoa
  15. Take 50 ml water approx 3-4 tbsp

Add the water, then spoon in the butter. This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY.

Instructions to make Chocolate eclairs:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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
  6. 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.
  7. 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.
  8. 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
  9. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s

Make our chocolate eclair dessert for a dinner party or afternoon tea treat. We make choux pastry and craquelin easy. These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries. Chocolate Éclair is one of the best French dessert which can be made at home.

So that’s going to wrap it up with this special food chocolate eclairs recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!