chocolate eclairs recipe


Remove from the heat and cool for a few minutes. makes 24 eclairs of about 10cm long. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream. Allow Bake some sweet hearts for your sweetheart. In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. 100g (3 ½ oz) plain dark chocolate (about 40% cocoa solids) finely chopped. Method. 100ml (3 ½ fl oz) double cream. Preheat oven to 180°C. Preheat the oven to 220°C (fan 200°C/425°/Gas 7). Cream puffs and eclairs are quite possibly some of France’s most popular pastries, excluding the macaron, of course. Remove from the heat and stir in the Decorate the chocolate eclairs Make the icing. Reduce heat to low, and add flour and salt. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth. Bake until golden brown, 25 to 30 minutes more. To make the choux pastry: Place butter in a saucepan and pour in 150ml water. Kitchen Counter Makes 8 . Easy Chocolate Eclair Recipe with Custard Filling. For the filling 250 ml cream – whipped 2 tbsp caster sugar 100gr dark chocolate – melted. It's a light and airy choux pastry, called Pâte à Choux, filled with a pastry chocolate cream filling and glazed with chocolate … Preheat the oven to 425°F. Preheat an oven to 200°C/400°F/Gas 6 and grease a flat baking tray. Place water and butter/margarine into a saucepan over a low heat until it melts. Add the butter (15g) and water (2 tbsp) to the chocolate and continue to cook on a low heat until everything has melted. Heat the milk and vanilla bean and seeds in a saucepan over … To make the choux pastry (éclair shells): Combine the water, butter, and salt in a medium-sized saucepan, heat until the butter has melted, and bring to a rolling boil. Place the water, milk, salt, sugar and butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. Serves: 8. Chocolate Eclairs are a French classic and beyond delicious. The icing recipe is a generous amount for icing 2 dozen éclairs. Bake 10 minutes; reduce oven temperature to 350 degrees. Set the oven to 220°C. Topped with a glossy layer of dark chocolate glaze, these treats are perfect after a … Made with a simple pate a choux pastry dough and pastry cream filling, you’ll love how delicious and easy these chocolate eclairs are. For the Choux buns 250 ml boiling water 125 ml butter 250 ml cake flour 3 jumbo eggs or 4 large. Method. 200ml water. Place pan over a medium heat until the butter melts. Transfer the second sheet to the oven. 9. Place onto the baking tray with the hole facing upwards and return to the oven for 5 minutes. Preheat the oven to 400 F and line two sheet pans with a parchment paper. For the choux. Pinch of salt 3 medium free-range eggs Reduce the heat to low, add the flour and beat with a wooden spoon for 2 … For the chocolate glaze: 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. Chocolate Eclairs. Preheat the oven to 400°. Turn off oven; prop door open slightly to let steam escape. 85g butter 115g plain flour Pinch of sugar. Preheat the oven to 200C. Whisk until the mixture is nice and smooth. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Melt the chocolate (50g), either in the microwave or a bowl set over a pan of hot water (making sure the bowl isn’t touching the water). Bring sugar, corn syrup, and ¼ cup water to a boil in a small saucepan over medium heat, stirring to dissolve sugar. To make pastry cream, whisk the yolks and sugar until thick and pale, then whisk in the flour a little at a time. For the pastry; preheat the oven to 425 degrees and line a sheet pan with parchment paper. Chocolate Eclairs is an oblong pastry featuring the choux pastry, vanilla pastry cream, and chocolate ganache topping. Stir occasionally. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth. Check out the recipe video on how to make chocolate eclairs at home . Dip the top of the eclairs into the still warm chocolate glaze, then set on a sheet pan and chill in the fridge for about 1 hour to set the glaze. Homemade Chocolate Eclairs. Lightly grease (or line with parchment) two baking sheets. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Remove the pan from the heat. Bring to a boil, stirring until butter melts completely. Bring to a brisk boil. Heat the water and butter in a saucepan until the butter has melted. My Easy Chocolate Eclairs. Remove from the oven and prick the base of each profiterole. If you simply want to drizzle the éclairs with icing, cut both the chocolate and cream in half. Chocolate eclairs. Line a baking tray with greaseproof paper. Preheat the oven to 180C. For the chocolate glaze: Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Prepare the glaze: Bring the heavy cream and salt to a simmer over medium heat. Grease a large baking sheet. Stir briskly until mixture forms a soft dough … ¾ cup is for the regular size)) chocolate chips; 125 grams (1/2 cup plus 2 tsp) heavy cream; Instructions. 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