How to Spring To Try At Home Chocolate eclairs

Georgie Santos

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How to Spring To Try At Home 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 15 ingredients and 9 steps. Here is how you cook it.

Ingredients of Chocolate eclairs

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

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 instructions

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..
If you have a food mixer, dump the hot mixture into it and mix with the paddle attachment until it stops steaming, if you dont 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..
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. Im 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..
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..
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.
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..
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..
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.
These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s.

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.