Follow me on: Pinterest, Facebook, Instagram, Bloglovin, Twitter. Fit a pastry bag with a medium-sized plain tip and fill it with vanilla pastry cream. Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze before serving. When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. https://entertainingwithbeth.com/easy-chocolate-eclair-recipe Wait a couple minutes then whisk until it’s fully melted and smooth. Here are some of my suggestions: At first, the process of making Homemade Eclairs might seem complicated. If the milk is too hot, the cream may become too runny. Prep Time: 1 hour. This one is for all French dessert lovers. I’ve wanted to make chocolate eclairs for a while but kind of assumed they would be too difficult – or certainly too complicated for the kids to get involved. Think of all the adjectives to describe a dessert of your dreams and you’ll find all of these words in these simple yet scrumptious eclairs. Give it a go at your next party or family dinner. With no baking required, it’s the ultimate summer dessert. The filling recipes (whipped cream, and pastry cream) make enough for 12 pastries each. Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Once the milk is steaming, add half of it, whisking constantly, to the egg mixture. Add the chocolate and butter, stirring until melted and smooth. Eclairs are a traditional French dessert made with choux dough and filled with a cream. Total Time: 1 hour 5 minutes. In a large bowl beat the butter with the remaining 50 grams (¼ cup) of sugar and vanilla extract until the mixture turns almost white. Total Time: 1 hour 50 minutes. Remove from the heat and cool for a few minutes. While the éclairs are baking and cooling, place the chopped chocolate in a heat-safe bowl and set aside. Yield: 5 . Bring to a boil, stirring until butter … ** (See the notes), Using the tip of a small knife, cut 3 small Xs along the top of each pastry. My chocolate eclair recipe is anything but ordinary. TIP! Add 50 grams (¼ cup) of sugar and stir until sugar dissolves. If you like this recipe please share it on Pinterest. In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk. I would greatly appreciate this! Eclairs will also keep in the fridge for up to 5 days. After you bake the shells, place them in the airtight container and freeze for up to 6 weeks. Make this treat using a super simple choux pastry dough for a base and you will have the exact pastry seen in bakery windows worldwide. These homemade chocolate eclairs are light and so addictive. Add butter and bring to a boil one more time. This cheat’s eclair dessert is simple and oh so delicious. 1. :) I’m a huge fan of eclairs. While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth. grams (¾ cups (it depends on what size of chocolate chips you are using. 1. Today’s recipe is a blast from the past. Her expertise is in French cuisine, which she writes about and teaches. Wow your dinner party guests with gorgeous, gooey éclairs made with homemade choux pastry. In this recipe, I’m including tons of useful information including: These Homemade Eclairs are a scrumptious treat you can easily make following my step-by-step instructions. Then quickly open the oven door, and carefully prick each eclair case on one end with a toothpick to release the air inside. Stir in sugar and enough hot water to achieve a smooth consistency. They are hollow on the inside and crispy on the outside. Continue whisking in the remaining eggs, one at a time (See the video in the recipe card below). Read more here>. Add a little espresso powder to the pastry cream to create a coffee flavor. Well, at least from my past. Cool slightly. This Chocolate Eclair Recipe is one of the most famous and most delicious desserts ever created. In another bowl, whip cream until soft peaks form. Get the full recipe below. Mix well and set aside. This is it! Aside from the classic pastry cream, you can fill the Eclairs with many other types of filling. Preheat the oven to 400 F and line two sheet pans with a parchment paper. In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk. Dip the tops of the … Remember how good was my French Dacquoise Cake With Mascarpone Cream? In a medium saucepan, melt the butter in the water. Bring to a brisk boil. It's not a problem though. Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling. Fill centre of eclairs with whipped … Once you get the hang of it, you’ll be making these Chocolate Eclairs like a pastry chef. Fill eclairs (chill any remaining filling for another use). French pastry logs filled with pastry cream and topped with chocolate … Created with Sketch. In a bowl, whisk the egg yolks and sugar until light and fluffy. Combine the whipped butter with the milk and cornstarch mixture. Add 50 grams (¼ cup) of sugar and stir until sugar dissolves. Whisk in 1/4 cup of the hot milk mixture until incorporated. Mix well and set aside. Now, all you have to do is melt chocolate chips along with a bit of heavy cream, dip each eclair into the chocolate and let it dry. Discard soft dough from inside. Spoon the prepared basic choux pastry dough into a pastry bag fitted with a wide, plain tip and pipe eight 5-inch lengths onto the baking sheet. **It's best if milk-cornstarch mixture and whipped butter are of the same temperature. This means that you can easily … Bake for 30 minutes or until eclairs are puffy and golden, then lower heat to 120°C and bake for another 15 minutes. Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden. Cool. Top all with a final layer of graham crackers and frost with chocolate frosting. Beat in sugar and vanilla; fold into pudding. The icing recipe is a generous amount for icing 2 dozen éclairs. Be careful not to over-beat the custard. This recipe is truly a classic recipe and as such, however, a few little tweaks here and there can be fun and rings the changes: Rebecca Franklin is a freelance lifestyle writer and recipe developer. Insert the tip of the bag into the end of an éclair and pipe about 2 1/2 tablespoons of pastry cream into it. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening. Makes enough dough for 8 medium-sized pastries. 3. Prep Time: 45 minutes. Before you begin: note that the pastry recipe will make 12 cream puffs OR 20 to 24 éclairs. Since pastry cream is made with cornstarch, it’s not recommended to freeze it. Remove from the oven and cool on the wire rack. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth. Cool to room temperature, then refrigerate for about 2 hours. If you want to get straight to the recipe, just scroll to the bottom of the page where you can find a printable recipe card and a video tutorial. This recipe makes 12-15 eclairs and will take around 40 mins to bake. On my blog, you'll find mostly vegan recipes that are easy to prepare, made with wholesome ingredients and approved by the meat-eaters. Get it free when you sign up for our newsletter! 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) on the lined baking sheet, leaving 1 inch of space between them. You already got the idea, right? This traditional chocolate éclair recipe uses vanilla pastry cream as a filling and rich, almost ganache-like chocolate glaze. 1 55+ Easy Dinner Recipes for Busy Weeknights Everybody understands the stuggle of getting dinner on the table after a long day. Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill … Consuming raw and lightly-cooked eggs poses a risk of food-borne illness. Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally. Yield: 10-12 eclairs. Lay a sheet of cling film directly on the custard surface, then cool and chill until you’re ready to fill … Baking classic eclairs. Chocolate éclairs Wednesday 4 September 7:48pm. Cook Time: 20 minutes. Add butter and bring everything to a boil one more time. Combine Chelsea Chocolate Icing Sugar with enough hot water to form a spreadable consistency. Although today, you’ll find eclairs in almost any bakery, when I was a little kid, this decadent dessert was a rare treat. 2. The rest of the ingredients are ready-made. Check out the recipe video on how to make chocolate eclairs … To a small sauce pan add the remaining milk and bring to a simmer. This chocolate eclair recipe is beyond delicious, very easy to make, and attractive, even if you're not a pro. Otherwise your Choux pastry won't rise and you'll have to start all over again. The process takes a bit of time but you’ll be rewarded with the creamiest and lighter than air Eclairs. To make the glaze: Combine the chocolate and corn syrup in a medium bowl. Transfer the pastry cream to a bowl, and cover with plastic wrap. * Don't open the oven during baking. ), The Spruce Eats uses cookies to provide you with a great user experience and for our. Preheat an oven to 200°C/400°F/Gas 6 and grease a flat baking tray. Preheat oven to 425 F and lightly grease 1 baking sheet. 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