Hey everyone, hope you are having an amazing day today. Today, we’re going to make a distinctive dish, chocolate eclair. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look 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 current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They are nice and they look wonderful. Chocolate Eclair is something which I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can cook chocolate eclair using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Eclair:
- Get For the choux pastry
- Make ready 115 g plain flour
- Prepare 200 ml Warm water
- Get 85 g Butter
- Make ready Pinch salt
- Take 3 eggs
- Prepare For the chocolate topping
- Make ready 100 g milk chocolate
- Prepare 25 g softened butter
- Take 75 ml double cream
- Get 1 tbsp sieved icing sugar
- Get For the filling
- Prepare 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.
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 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.
Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY. Chocolate Eclair Recipe (FOOLPROOF Homemade Eclairs) - Lavender & Macarons. This is the best chocolate eclair recipe. It's so good, you won't be able to stop eating this decadent treat.
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