Chocolate eclairs recipe

Chocolate Eclairs recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the delectable world of chocolate eclairs with this irresistible recipe. These delicate pastries are filled with a luscious chocolate cream and topped with a glossy chocolate glaze. Perfect for any occasion, they are sure to impress your family and friends. Follow the simple steps and enjoy the heavenly combination of crisp choux pastry and rich, creamy chocolate.

Keywords: chocolate eclairs, recipe, pastries, chocolate cream, choux pastry.

Chocolate eclairs recipe details

Chocolate eclairs recipe, recipe Rating: 4.5
Number of votes:103 

Ingredients

	For the pastry:
160 ml	milk
160 ml	water
120 g	unsalted butter
115 g	plain flour
5 large	eggs
2 tsp	granulated sugar
1 pinch(es)	salt
	For the Filling:
175 g	unsweetened baking chocolate, roughly chopped
240 ml	milk
4 large	eggs, yolks only
110 g	granulated sugar
55 g	plain flour
	For the Icing:
150 g	unsweetened chocolate
60 g	unsalted butter
60 ml	water

Instructions

Makes approximately 20 eclairs.

To make the dough:Preheat oven to Gas Mark 7, 425°F, 220°C.

Mix water, milk, butter, sugar and salt in a saucepan and bring to the boil. With the butter completely melted, remove the pan from the heat and slowly add flour, stirring constantly. return pan to heat and continue to work it with a wooden spoon. Continue to stir and knead with the spoon until the dough dries out and no longer sticks to the pan.

Remove from heat, and add eggs one at a time, stirring energetically to incorporate.

Fill a large piping bag with the batter. Butter a baking sheet and squeeze out eclairs about 2½-3 inches long, approx 6-7.5cm. Space them out quite well as they will expand quite dramatically during baking.

Bake for 10 minutes and then reduce temperature to Gas Mark 5, 375F, 190C and bake for another 10-12 minutes with the oven door open.

To prepare the filling:Melt chocolate in a saucepan and bring to a light boil. Remove from heat.

Whisk yolks and sugar in a bowl until pale. Add the flour while stirring. Slowly add chocolate and milk, stirring until well mixed. Return to the pan and bring back to a light boil, stirring continuously, until the mixture thickens and becomes smooth. Allow to cool.

When the filling and eclairs have cooled, you can start to fill them.

Make a slit lengthwise down one side and stuff with the filling, either using a small spoon or piping bag.

Set aside.

To make the icing:Melt the chocolate with the water in a small pan over a low heat. When the chocolate has completely melted, add the butter whisking continuously until it looks shiny and smooth. remove from heat.

Spread a thin layer on each eclair with a spatula. Reserve until icing hardens.

Serve when set.

Note:
If there is excess dough, it freezes extremely well. Store well wrapped in film and then within a self-seal bag or foil. Thaw fully to use. If making a lesser quantity of eclairs, do not attempt to reduce the dough quantities as smaller amounts are more difficult to work. However, the filling and icing quantities may be reduced if necessary, for example to half quantities, without creating major problems.

Options:to make eclairs for a dessert platter, make them no more than half the size specified above.

About the recipe:
This recipe was once used by a famous British tea shop and hotel group, no longer in existence, and was based on an original French recipe.

Preparation time:
ca. 1 hr
Grade of difficulty:
tricky
Calories per portion:
n/a