Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, chocolate eclair. It is one of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. Chocolate Eclair Dessert. this link is to an external site that may or may not meet accessibility.
Chocolate Eclair is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. Chocolate Eclair is something that I have loved my entire life. They’re nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. You can have chocolate eclair using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Eclair:
- Get For the choux pastry
- Prepare 115 g plain flour
- Prepare 200 ml Warm water
- Get 85 g Butter
- Prepare Pinch salt
- Prepare 3 eggs
- Make ready For the chocolate topping
- Prepare 100 g milk chocolate
- Prepare 25 g softened butter
- Prepare 75 ml double cream
- Make ready 1 tbsp sieved icing sugar
- Prepare For the filling
- Make ready 200 ml Double cream
- Make ready 1-2 tbsp sugar
Chocolate Eclairs are a French classic and beyond delicious. I know that making Chocolate Eclairs can be intimidating, but if you follow the directions carefully, you will master this recipe! Serve these mouthwatering eclairs for dessert, or a special treat. Place the pan on medium heat.
Instructions to make Chocolate Eclair:
- Preheat oven to 200 degrees and flour a baking tray. Melt the butter in warm water and add pinch of salt then sieve plain flour in. Use silicone spatula to help cook out the flour. Allow to sit off the heat for five minutes.
- Then beat one egg in at a time. Each time the pastry will loosen but eventually come together again. When all eggs beat into mixture, use spatula to put into food bag (or piping bag). Squeeze mixture down bag, tie knot and cut corner of bag. Pipe out mixture into circle and continue with another layer on top without breaking the circle. Repeat 6-8 times. Then bake for 20-25 minutes and pierce choux buns five minutes before end of cooking.
- Turn off oven but leave door open a little and allow buns to rest for 30 mins before taking out of oven.
- With a small amount of barely boiling water in a pan, put a ovenproof bowl on top and ensure it doesn't touch the water. Melt the milk chocolate and butter then remove from the heat and add sieved icing sugar and double cream. Mix well and allow to cool briefly before dunking the choux buns into the chocolate goodness. Allow to set at room temperature. Maybe best in fridge but I didn't have the patience for that.
- Whisk up double cream and add 1-2 tbsp white sugar. Cut choux buns in half horizontally and pipe or spoon cream in.
- Get the kettle on and prepare for sugar overload but it's definitely worth it. One half of these buns might be enough for normal people.
Add the water, then spoon in the butter. These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY.
So that’s going to wrap this up for this exceptional food chocolate eclair recipe. Thank you very much for reading. I’m confident you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
