Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, chocolate eclair. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.
Chocolate Eclair Dessert. this link is to an external site that may or may not meet accessibility. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate.
Chocolate Eclair is one of the most well liked of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It is enjoyed by millions daily. Chocolate Eclair is something which I have loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chocolate eclair using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Eclair:
- Prepare For the choux pastry
- Prepare 115 g plain flour
- Get 200 ml Warm water
- Get 85 g Butter
- Prepare Pinch salt
- Take 3 eggs
- Prepare For the chocolate topping
- Get 100 g milk chocolate
- Take 25 g softened butter
- Prepare 75 ml double cream
- Make ready 1 tbsp sieved icing sugar
- Get For the filling
- Prepare 200 ml Double cream
- Prepare 1-2 tbsp sugar
In this post I'll show you step-by-step how to. 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! This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze.
Instructions to make Chocolate Eclair:
- Preheat oven to 200 degrees and flour a baking tray. Melt the butter in warm water and add pinch of salt then sieve plain flour in. Use silicone spatula to help cook out the flour. Allow to sit off the heat for five minutes.
- Then beat one egg in at a time. Each time the pastry will loosen but eventually come together again. When all eggs beat into mixture, use spatula to put into food bag (or piping bag). Squeeze mixture down bag, tie knot and cut corner of bag. Pipe out mixture into circle and continue with another layer on top without breaking the circle. Repeat 4 times. Then bake for 20-25 minutes and pierce choux buns five minutes before end of cooking.
- Turn off oven but leave door open a little and allow buns to rest for 30 mins before taking out of oven.
- With a small amount of barely boiling water in a pan, put a ovenproof bowl on top and ensure it doesn't touch the water. Melt the milk chocolate and butter then remove from the heat and add sieved icing sugar and double cream. Mix well and allow to cool briefly before dunking the choux buns into the chocolate goodness. Allow to set at room temperature. Maybe best in fridge but I didn't have the patience for that.
- Whisk up double cream and add 1-2 tbsp white sugar. Cut choux buns in half horizontally and pipe or spoon cream in.
- Get the kettle on and prepare for sugar overload but it's definitely worth it. One half of these buns might be enough for normal people.
Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Serve these mouthwatering eclairs for dessert, or a special treat. Place the pan on medium heat. Add the water, then spoon in the butter. Make our chocolate eclair dessert for a dinner party or afternoon tea treat.
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