Choco orange eclair with fresh cream...cup of hot chocolate. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. Chocolate Eclairs are one of my favourite Pastries from my childhood. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze.

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Ingredients of Choco orange eclair with fresh cream...cup of hot chocolate

You need of For eclair dough.
Prepare 1/2 cup of maida.
You need 1/4 cup of powdered milk.
It's 100 GM of butter or 8 tbs butter.
Prepare 1 cup of water.
Prepare 2 tbs of sugar.
Prepare 1/4 tsp of salt.
You need 1 tsp of orange essence.
It's 2 of eggs.
It's of For chocolate ganache.
You need 3 tbs of shredded chocolate.
You need 1/4 cup of milk.
Prepare 1/4 cup of whipped cream.
You need 2 tbs of sugar.
You need 1 tsp of orange essence.
It's 1 tbs of beaten coffee (optional).
Prepare of For filling.
It's 1 cup of whipping cream.
Prepare 1/4 of powdered sugar or icing sugar.
You need 1 tsp of vanilla or orange essence.

Frozen Hot Chocolate Recipe - A cool creamy blend of sweet chocolate and milk I love fresh lemonade, but NEVER make it. Combine Chelsea Chocolate Icing Sugar with enough hot water to form a spreadable consistency. Fill centre of eclairs with whipped Meadow Fresh Original Cream and top with chocolate I'm thinking about doing this recipe. Brush the surface of each eclair with the egg wash.

Choco orange eclair with fresh cream...cup of hot chocolate instructions

Arange all the ingredients for dough....
Now take a wok or pan....add in water. Butter..salt and sugar.....
After adding all ingredients....simmer on medium to high flame...just bring to boil...just butter could melt and all ingredients could be mix well...
Turn off the heat add flour and milk powder in it and stir with spoon constantly...mix well and cook again on low flame until combined....it will take less than 1 minute.... don't over cook it be careful... butter shud not be separated from mixture like halwa...just combined and thickened it....
Then cool it for 5 to 7 minutes.
Now add essence and then add one egg at one time.. before adding beat the egg too...then mix in batter and beat with electric beater......
First it will be curdle but later on it will be turn into smooth texture....now add 2 beaten egg and beat again until turn into smooth texture.. texture shud be medium not runny.
Now take a piping bag with simple wide nozzle..place the bag in a glass and pour mixture in it....
Now turn on the oven....on 250 degree then low on 180 degree...take a baking tray place parchment paper or aluminium foil.... grease it and pipe out the eclairs texture...in the sequence.....
Now bake on 180 degree for 20 to 30 minutes.....cut from middle...then cool these before filling....
Now beat whipped cream for fulling add sugar and essence..fill the eclairs as per choice and keep in the refrigerator for 10 minutes....
Now take a small pan add all ingredients for chocolate ganache except whipped cream....cook on slow flame until smooth texture and desired consistency....then cool for 4 to 5 minutes and mix whipped cream....choc orange ganache is ready.
I've mixed 1 tbs beaten coffee too.
Take out eclairs from refrigerator....then dip upper side in ganache. Remove excess and chill for 10 to 15 minutes in refrigerator.
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Use your fingers to smooth out any bumps of points of dough that remain on the surface. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry. The hallow crispy shells are then filled with vanilla custard, called pastry cream, and dipped in a chocolate glaze!