Easiest Way to Fall Perfect chocolate eclairs

Easiest Way to Fall Perfect chocolate eclairs Delicious, fresh and tasty.

chocolate eclairs. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms.

Dip the top halves in melted chocolate-butter mixture.

This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro.

Once all the eclairs are filled, then it's time to dip them in the chocolate glaze for chocolate eclairs.

You can have chocolate eclairs using 18 ingredients and 3 steps. Here is how you cook it.

Ingredients of chocolate eclairs

1. It’s of choux paste.

2. It’s 65 grams of butter.

3. You need 65 grams of refined flour.

4. You need 100 ml of water.

5. Prepare 2 small of eggs.

6. It’s 1 tsp of vanillq essence.

7. Prepare of filling.

8. It’s 150 grams of chocolate pastry cream.

9. You need of topping.

10. It’s 80 grams of chocolate ganache.

11. It’s of pastry cream.

12. It’s 500 ml of milk.

13. You need 120 grams of sugar.

14. It’s 2 small of egg yolks.

15. It’s 2 small of whole eggs.

16. You need 40 grams of cornflour.

17. You need 30 grams of butter.

18. It’s 2 tsp of vanilla essence.

The chocolate glaze is really easy to make, and super delicious on its own.

It's just a mixture of chocolate, cream, butter, and a touch of corn syrup.

In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat.

Remove the pan from the heat.

chocolate eclairs step by step

1. choux paste: boil butter and water and mix. Add flour and whisk over the flame.Add eggs away from the flame.Add essence. Use a piping bag to pipe out to a baking tray to desired shapes. BAke it at 230degree Celsius.

2. pastry cream: IN a heavy saucepan dissolve sugar with milk. beat egg yolk and whole eggs in a bowl. sift starch and sugar into eggs and beat it. temper the egg mixture by slowly beating in hot milk. return the mixture to boil and remove from heat when its thickens. stir in butter and vanilla and blend it. pour in clean pan and cover in plastic foil. cool.and chill asap. use to fill choux. cut the bake choux pastry and fill choux in it with the helo of piping bag.

3. chocolate ganache: chop chocolate bring cream to boil add chocolate,remove from heat and let stand fr few minutes warm on low heat. apply ot by pouring over item to be glazed.

Bring to a boil, stirring until butter melts completely.

Reduce heat to low, and add flour and salt.

Transfer the second sheet to the oven.

Turn off oven; prop door open slightly to let steam escape.

Creamy chocolate and vanilla dessert bar.