Chocolate Eclairs. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Classic Chocolate Eclairs - A foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. 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.
The éclairs will begin to get soggy as soon as they are filled, so be sure to wait until just before you're ready to make the chocolate fondant to add the pastry cream.
Make bakery-quality Chocolate Eclairs at home with this recipe.
You can cook Chocolate Eclairs using 7 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Chocolate Eclairs
- Prepare of for the choux buns:.
- It's 250 ml of boiling water.
- Prepare 125 kg of Butter or margarine.
- You need 250 ml of flour.
- It's 3 of large eggs.
- It's of for the topping:.
- Prepare of Melted chocolate.
The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY. With a serrated knife, split the éclair shells lengthwise. Spoon a generous amount of the pastry cream into the bottom half of each shell. These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort.
Chocolate Eclairs instructions
- Preheat the oven to 180°C. Prepare a baking sheet by spraying it with non-stick spray or lining it with baking paper. Boil the water in a small pot and add the butter and allow to melt. Add all the cake flour in at once and stir with a wooden spoon until the mixture comes away from the sides of the pot. Remove from the heat and place the mixture in the bowl of your mixer..
- Beat the flour mixture for about 1 minute so that it can cool and then add the eggs one by one, beating in between each addition of eggs. Spoon the mixture into a piping bag and pipe 10cm long choux buns on the baking paper..
- Bake for 25 minutes, remove from the oven and make a small cut on the side of each choux bun to release the steam. Place back in the oven, with heat now reduced to 160°C. Bake for another 5 minutes or until choux buns have now hardened. Remove from the oven and allow to cool..
- Dip each eclair into the chocolate as a Topping..
- Enjoy.
Make a batch of these classic French pastries. This chocolate eclairs recipe from Woman's Weekly is a classic. They're easy to make at home, filled with cream and topped with dark chocolate - delicious! Wow your dinner party guests with gorgeous. 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.
