Recipe of Appetizing Chocolate eclairs

Chocolate eclairs Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly.

Here is the best “Chocolate eclairs” recipe we have found so far. This will be smell and look delicious.

Ingredients of Chocolate eclairs

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

These are the best homemade Chocolate Eclairs.Light and airy Pâte à Choux filled with pastry chocolate cream filling.Serve these mouthwatering eclairs for dessert, or a special treat.Place the pan on medium heat.

Chocolate eclairs instructions

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.

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.If éclairs seem old-fashioned and out of style, perhaps it's because good ones are so hard to find.

Add the water, then spoon in the butter.This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze.Make this treat using a super simple choux pastry dough for a base and you will.A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate.Chocolate Eclairs with a pat a choux dough and creamy vanilla custard filling topped with Chocolate Eclair Recipe.