Chocolate eclairs
Chocolate eclairs

Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chocolate eclairs. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Chocolate eclairs is one of the most popular of current trending foods on earth. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Chocolate eclairs is something that I’ve loved my entire life. They are fine and they look fantastic.

This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry and traditionally filled with pastry cream and dipped in chocolate. Brush the surface of each eclair with the egg wash.

To begin with this recipe, we must prepare a few components. You can cook chocolate eclairs using 15 ingredients and 9 steps. Here is how you cook it.

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

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.

Steps 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 bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY. Before starting this Chocolate Éclairs recipe, organise all the necessary ingredients for the choux pastry. For the choux pastry: Place the butter, salt and water in a saucepan on the heat. A wide variety of chocolate eclairs options are available to you, such as fruity.

So that’s going to wrap this up with this exceptional food chocolate eclairs recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!