Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, chocolate eclairs. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.
Chocolate eclairs is one of the most well liked of recent trending meals on earth. It’s simple, it’s fast, it tastes delicious. It is enjoyed by millions daily. Chocolate eclairs is something that I’ve loved my whole life. They’re 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. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate.
To begin with this 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:
- Make ready For the choux pastry
- Get 400 ml water
- Make ready 150 g unsalted butter
- Get 10 g caster sugar
- Prepare 235 g plain flour
- Prepare 6 medium eggs
- Get For the chantilly cream
- Make ready 600 ml double/heavy cream
- Take 50 g icing sugar
- Make ready 1 tsp vanilla bean paste or extract (not essence)
- Take For the chocolate topping
- Prepare 100 g dark chocolate 65% or higher
- Prepare 125 g icing sugar
- Make ready 50 g cocoa
- Get 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.
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
An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. The dough, which is the same as that used for profiterole. These Chocolate Éclairs are simply the perfect treat. They're indulgent and sheer luxury in your Although chocolate profiteroles (cream puffs) are technically the same thing, making these éclairs. Chocolate éclairs filled with chocolate cream are my favourite and, oddly enough, my son loves the coffee-flavoured ones!
So that’s going to wrap it up with this exceptional food chocolate eclairs recipe. Thanks so much for your time. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
