Top with freshly whipped cream. Fill slightly cooled crust with warm custard, smoothing out the surface. Chocolate Eclairs with a pat a choux dough and creamy vanilla custard filling topped with chocolate icing made easy with a perfect guide that’s easy to follow! Each Eclair is lovingly hand-made with Choux pastry to be light, pleasant, and not overly sweet. Chocolate Eclairs are made by filling a crisp, buttery eclair shell with a light, creamy vanilla pastry cream and glazing it with a rich, chocolate icing. It’s just a mixture of chocolate, cream, butter, and a touch of corn syrup. Add the chocolate and let stand for about a minute to let the chocolate melt. Make holes on the backs of pâte à choux; skip this step if using a Bismarck tip. Add flour all at once and stir until a smooth ball forms. ... so would be a great choice on Valentine’s Day as a special treat in the morning. Poke holes in the bottom of the eclairs and fill the shell with custard. Chill for 3-5 hours or overnight, before serving. Forget sneaking out to that fancy bakery and spending 3 bucks on one eclair when you can make a dozen or so of your own. As far as eclairs go, the recipe is quite simple, using choux pastry, pastry cream, and a white chocolate glaze. Chill 1-3 hours. Chocolate Creme Patissiere (Chocolate Pastry Cream) - a rich, creamy custard with deep chocolate flavor. Pro Tips for the Best Eclairs. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Fill a pastry bag fitted with a small plain pastry tip or a Bismarck tip, gently pipe the custard generously into the eclairs or choux and with the tip of a knife, wipe any cream excess that might have escaped from the pâte à choux. Chocolate Eclairs made with a traditional eclair pastry, stuffed with homemade chocolate custard, and topped with a rich chocolate icing. Preheat the oven to 200C/400F/Gas 6. Preheat oven to 400°. Using the corn starch is a bit of a cheat, you can reduce or omit it if you’re feeling the brave traditionalist. https://www.thespruceeats.com/chocolate-eclairs-recipe-1375148 Dip the top of the eclairs upside down and let excess amounts drip off. Sift the flour onto a sheet of greaseproof paper. Refrigerate until 1 hour before using. Top with generous decorative drizzle of Chocolate Syrup (see the link to this recipe below**). Warm it till the chocolate melts in a thick consistency. You can fold melted and cooled chocolate into this or add a fruit reduction, so many options! Pour the custard into a bowl and set aside to cool. Preheat the oven to 200C. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth. Directions. Step three. Traditionally, chocolate éclairs are filled with custard-like crème patissière and are partially covered in chocolate icing. Line a baking tray with greaseproof paper. https://tatyanaseverydayfood.com/recipe-items/chocolate-coffee-eclairs Reduce heat to low, and add flour and salt. Homemade Eclairs. I recommend covering the bowl with a layer of clingfilm pressed against the custard to stop a skin from forming. Dessert (1081) Baking (674) Chocolate (537) Afternoon Tea (359) Custard (36) Make these cute cafe style pastries in the comfort of your own home. ... (Chocolate Pastry Cream), perfect for chocolate pudding, eclairs, profiteroles, and other types of pastry. Ingredients. Enjoy each bite after sinful bite. When ready to use, beat the chocolate custard until smooth. https://cooking.nytimes.com/recipes/1019984-classic-chocolate-eclairs The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. 1 cup bittersweet chocolate chopped up (we used semi-sweet) Bring the heavy cream and salt to a simmer in a saucepan over medium heat. In a saucepan bring the milk and vanilla extract to the boil. Best served at most a few hours after filling, they should still have a somewhat crunchy outer shell filled with custardy pastry cream inside. An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. For the chocolate icing: Mix the chocolate chips and cream. The chocolate glaze is really easy to make, and super delicious on its own. Additional cook times: For cream puff (about 1 inch round dough) AND small 2-3 inch eclairs bake 425ºF for 10 min then 375ºF for an additional 5-10 min or until hollowed and golden brown. Once all the eclairs are filled, then it’s time to dip them in the chocolate glaze for chocolate eclairs. Remove from packaging while the eclairs are still cold. Breakfast pastries have always been a morning favorite, especially on the weekends. Bring to a boil, stirring until butter melts completely. (Best chilled for 6 … Eclairs are one of my family’s favorite desserts. For the Choux Pastry Buns (Éclairs) (Please see my post on How to Make Choux Pastry for step-by-step photos and baking tips) Preheat the oven to 200°C (390°F) (without fan). Make the shells and custard the day before (shells can be kept in a ziplock and custard in the refrigerator), then fill and glaze them in the morning. Cool shells completely before filling with custard: Eclairs with Vanilla Custard Recipe: Step 9a Eclairs with Vanilla Custard Recipe: Step 9b; Again, for filling eclairs you can use pastry decorator or pastry bag with a thin tip, if you don’t have these you can cut a top part of eclair shell and put custard … Heat the water and butter in a saucepan until the butter has melted. A special non-dairy custard is made by our bakers so you don't have to worry about spoilage. Whisk into a smooth sauce. Generously grease a baking tray with butter. My husband loves eclairs and cream puffs, and I make them as a special treat for him! by Charlotte Jain . And before you say it, yes you do need a whole tray of these sinful chocolate eclairs with custard filling looking back at you when you open the fridge door. These classic eclairs are a crowd-pleaser. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Method. To make the pastry, heat the milk, butter and four tablespoons of water over a gentle heat until the butter melts. Our Eclairs are made using premium ingredients, we use real fruits, not artificial essences. Makes 12. ; For medium 4-5 inch eclairs bake at 425ºF for 12 min then at 375°F for an additional 8-12 minutes or until hollowed and golden brown. This recipe is gluten free and dairy free friendly. A crisp exterior surrounds a smooth, creamy, light as air custard and topped with a rich chocolate … Dipping chocolate eclairs in chocolate glaze. Allow frozen eclairs to thaw for up to 24-36 hours in the refrigerator before serving. Homemade Eclairs, Chocolate Glazed with Vanilla Custard. 1 quantity Choux Pastry(recipe instructions below) 50g (4 … ; Best if served fresh but can be frozen for later enjoyment. Heat oven to 220C/200C fan/gas 7. For extra Va-va-voom we fill them with a custard and top with a mousse or cheesecake. This custard can be made up to 24 hours in advance. 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