CHOCOLATE ECLAIRS RECIPE :
INGREDIENTS :
- For the Choux Pastry
- 250 ml (1 cup + 2 tsp) water
- 70 grams (5 tbsp) butter
- 150 grams (1 cup) all-purpose flour
- 4 eggs
- 1/8 tsp salt
- For the pastry cream
- 350 ml (1 1/2 cup) cold milk
- 30 grams (3 3/4 tbsp) corn starch
- 100 grams (1/2 cup) sugar
- 75 grams (1/3 cup) butter at room temperature
- 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
- 1 tsp vanilla extract
- For the chocolate glaze
- 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (1/2 cup plus 2 tsp) heavy cream
INSTRUCTIONS :
-
- Prepare the choux batter:
Preheat the oven to 400 F and line two sheet pans with a parchment paper.
In a medium non-stick pot combine water with salt and bring to a boil.
Add butter and bring to a boil one more time.
Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
Remove pot from the heat and let the batter cool for 5 minute. - Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time
Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ – 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
Bake for 15 minutes.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.
Prepare the pastry cream:
In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (1/4 cup) of sugar and stir until sugar dissolves. - When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.
In a large bowl beat the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns almost white.
Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
In a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.
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. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
Remove from the heat and cool for a few minutes.
Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
- Prepare the choux batter:
-CHOCOLATE ECLAIRS RECIPE :
Yield:
6
Prep Time:
25 minutes
Cook Time:
45 minutes
Total Time:
1 hour 10 minutes
Ingredients
- For the Choux Pastry
- 250 ml (1 cup + 2 tsp) water
- 70 grams (5 tbsp) butter
- 150 grams (1 cup) all-purpose flour
- 4 eggs
- 1/8 tsp salt
- For the pastry cream
- 350 ml (1 1/2 cup) cold milk
- 30 grams (3 3/4 tbsp) corn starch
- 100 grams (1/2 cup) sugar
- 75 grams (1/3 cup) butter at room temperature
- 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
- 1 tsp vanilla extract
- For the chocolate glaze
- 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (1/2 cup plus 2 tsp) heavy cream
Instructions
- Prepare the choux batter:Preheat the oven to 400 F and line two sheet pans with a parchment paper.In a medium non-stick pot combine water with salt and bring to a boil.Add butter and bring to a boil one more time.Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.Remove pot from the heat and let the batter cool for 5 minute.
- Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a timeUsing a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ – 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.Bake for 15 minutes.Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.Prepare the pastry cream:In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (1/4 cup) of sugar and stir until sugar dissolves.
- When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.In a large bowl beat the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns almost white.Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.In a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.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. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.Remove from the heat and cool for a few minutes.Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
