Chocolate eclairs
Chocolate eclairs

Hey everyone, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, chocolate eclairs. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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. Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. Brush the surface of each eclair with the egg wash.

Chocolate eclairs is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it is fast, it tastes yummy. Chocolate eclairs is something that I’ve loved my whole life. They’re fine and they look wonderful.

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

The ingredients needed to make Chocolate eclairs:
  1. Make ready For the choux pastry
  2. Prepare 400 ml water
  3. Take 150 g unsalted butter
  4. Take 10 g caster sugar
  5. Prepare 235 g plain flour
  6. Take 6 medium eggs
  7. Prepare For the chantilly cream
  8. Make ready 600 ml double/heavy cream
  9. Take 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. Take 125 g icing sugar
  14. Make ready 50 g cocoa
  15. Take 50 ml water approx 3-4 tbsp

These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling. 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:
  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. A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate. Serve these mouthwatering eclairs for dessert, or a special treat. Place the pan on medium heat.

So that’s going to wrap it up with this exceptional food chocolate eclairs recipe. Thank you very much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!