Recipe: Perfect Chocolate eclairs

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 15 ingredients and 9 steps. Here is how you achieve it.

Ingredients of Chocolate eclairs

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

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

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 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.