Eclairs. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Eclairs are a great French dessert, made from choux pastry, filled with cream and then topped usually with fondant icing. Pistachio eclairs recipe. Éclairs are the new cupcakes!

Eclairs Try classic chocolate or more unusual flavours. Eclairs are pastries made with choux paste and filled with cream or custard. Though it can be tricky to make an eclair at home. You can cook Eclairs using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Eclairs

You need 1 cup of water.
It's 1 stick of butter.
Prepare 1 cup of flour.
Prepare 1/4 teaspoon of salt.
You need 4 of eggs.
You need of Filling.
It's 1 (5 oz) of package instant vanilla pudding.
Prepare 2 1/2 cups of cold milk.
It's 1 cup of heavy cream.
Prepare 1/4 cup of confectioner's sugar.
You need 1 teaspoon of vanilla extract.
You need of Topping.
You need Half of bag semisweet chips Chocolate.
You need 1 tsp of vanilla extract.
You need of About 2 tbsp Butter.
Prepare 1 cup of confectioner's sugar.
You need 3 tbsp of hot water.

Traditionally, eclairs are topped with chocolate ganache. There are three parts to éclairs: the pastry (pâte à choux), the filling (crème pâtissière), and Éclairs: Assembly. Form small logs out of the Choux paste on a. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry.

Eclairs instructions

Preheat oven to 425* or 450 degrees F. (My oven runs hot I usually use the lower temp) Prepare cookie sheet by lining with parchment paper..
In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low, and add flour and salt. Stir vigorously until mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. And place in stand mixer use stir or gentlest setting to remove steam from batter..
Add eggs, one at a time to the batter, beating well to incorporate completely after each addition. Spoon or pipe dough onto lined cookie sheet..
Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F by having oven door slightly ajar for a moment, and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack..
For the filling, combine pudding mix and milk in medium bowl according to package directions. In a separate bowl, beat the cream with an electric mixer until soft peaks form. Beat in 1/4 cup confectioners' sugar and 1 teaspoon vanilla. Fold whipped cream into pudding. Cut tops off of cooled pastry shells with a sharp knife. Fill shells with pudding mixture and replace tops..
For the icing, melt the chocolate and 2 tablespoons butter in microwave for 30 seconds add additional 10 secs if more time is needed to melt. Stir in 1 cup confectioners' sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Let cool slightly, and drizzle over filled eclairs. Refrigerate until serving..

The hallow crispy shells are then filled with vanilla custard, called pastry cream. Chocolate Éclair is one of the best French dessert which can be made at home. And I have to admit that choux is one of my favorites. Check out our newest single "Glasgow." Now on all streaming platforms. Eclairs. this link is to an external site that may or may not meet accessibility guidelines.