date: 2020-11-26T07:01:34.125Z image: https://img-global.cpcdn.com/recipes/eae7ff3e58365672/751x532cq70/chocolate-eclairs-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/eae7ff3e58365672/751x532cq70/chocolate-eclairs-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/eae7ff3e58365672/751x532cq70/chocolate-eclairs-recipe-main-photo.jpg author: Gilbert Morgan ratingvalue: 4.5 reviewcount: 41640 recipeingredient: - " For the choux pastry" - "400 ml water" - "150 g unsalted butter" - "10 g caster sugar" - "235 g plain flour" - "6 medium eggs" - " For the chantilly cream" - "600 ml doubleheavy cream" - "50 g icing sugar" - "1 tsp vanilla bean paste or extract not essence" - " For the chocolate topping" - "100 g dark chocolate 65 or higher" - "125 g icing sugar" - "50 g cocoa" - "50 ml water approx 34 tbsp" recipeinstructions: - "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" categories: - Recipe tags: - chocolate - eclairs katakunci: chocolate eclairs nutrition: 106 calories recipecuisine: American preptime: "PT33M" cooktime: "PT34M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, it's John, welcome to my recipe site. Today, we're going to make a special dish, chocolate eclairs. It is one of my favorites. For mine, I will 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. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Chocolate eclairs is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It is easy, it is fast, it tastes delicious. They're fine and they look fantastic. Chocolate eclairs is something that I've loved my entire life. To begin with this particular recipe, we must prepare a few ingredients. You can cook chocolate eclairs using 15 ingredients and 9 steps. Here is how you cook it. ##### The ingredients needed to make Chocolate eclairs: 1. Make ready For the choux pastry 1. Make ready 400 ml water 1. Prepare 150 g unsalted butter 1. Get 10 g caster sugar 1. Take 235 g plain flour 1. Make ready 6 medium eggs 1. Prepare For the chantilly cream 1. Take 600 ml double/heavy cream 1. Make ready 50 g icing sugar 1. Prepare 1 tsp vanilla bean paste or extract (not essence) 1. Prepare For the chocolate topping 1. Get 100 g dark chocolate 65% or higher 1. Prepare 125 g icing sugar 1. Make ready 50 g cocoa 1. Take 50 ml water approx 3-4 tbsp Like most french food/desserts they heavily. Reviews for: Photos of Chocolate Eclair Dessert. These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling. ##### Instructions to make Chocolate eclairs: 1. 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. 1. 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. 1. 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. 1. 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. 1. 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 1. 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. 1. 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. 1. 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 1. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling. Chocolate Eclairs with a pat a choux dough and creamy vanilla custard filling topped with Chocolate Eclair Recipe. Put it out of your mind that eclairs can only come from a French bakery. This chocolate eclairs recipe from Woman's Weekly is a classic. So that is going to wrap this up with this special food chocolate eclairs recipe. Thanks so much for your time. I am confident that you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!