Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, chocolate eclair. It is one of my favorites. For mine, I’m gonna make it a bit tasty. 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. Brush the surface of each eclair with the egg wash.
Chocolate Eclair is one of the most well liked of current trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look wonderful. Chocolate Eclair is something that I’ve loved my whole life.
To get started with this particular recipe, we have to prepare a few ingredients. You can have chocolate eclair using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate Eclair:
- Get For the choux pastry
- Prepare 115 g plain flour
- Make ready 200 ml Warm water
- Take 85 g Butter
- Get Pinch salt
- Take 3 eggs
- Get For the chocolate topping
- Make ready 100 g milk chocolate
- Take 25 g softened butter
- Take 75 ml double cream
- Get 1 tbsp sieved icing sugar
- Get For the filling
- Make ready 200 ml Double cream
- Prepare 1-2 tbsp sugar
Light and airy Pâte à Choux filled with pastry chocolate cream filling. Serve these mouthwatering eclairs for dessert, or a special treat. Place the pan on medium heat. Add the water, then spoon in the butter.
Steps 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 an 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 in fridge.
- 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.
Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry and traditionally filled with pastry cream and dipped in chocolate. Chocolate Eclair Recipe This is the best HOMEMADE eclair recipe. These chocolate eclairs are absolutely mouthwatering. You won't be able to stop eating this decadent dessert. Make bakery-quality Chocolate Eclairs at home with this recipe.
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