Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, chocolate eclairs. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.
Chocolate eclairs is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. They are fine and they look wonderful. Chocolate eclairs is something which I’ve loved my entire life.
Fill Your Cart With Color Today! In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms.
To get started with this particular recipe, we must prepare a few ingredients. You can have chocolate eclairs using 15 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Chocolate eclairs:
- Prepare For the choux pastry
- Get 400 ml water
- Prepare 150 g unsalted butter
- Take 10 g caster sugar
- Take 235 g plain flour
- Make ready 6 medium eggs
- Make ready For the chantilly cream
- Make ready 600 ml double/heavy cream
- Get 50 g icing sugar
- Get 1 tsp vanilla bean paste or extract (not essence)
- Get For the chocolate topping
- Take 100 g dark chocolate 65% or higher
- Prepare 125 g icing sugar
- Get 50 g cocoa
- Make ready 50 ml 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. This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro. Heat water and margarine or butter to boiling point.
Steps to make Chocolate eclairs:
- 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 don't 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. I'm 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
Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Transfer the second sheet to the oven. Turn off oven; prop door open slightly to let steam escape. This chocolate eclairs recipe from Woman's Weekly is a classic. They're easy to make at home, filled with cream and topped with dark chocolate - delicious!
So that’s going to wrap this up for this special food chocolate eclairs recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
