Whats up everyone, this time we will give you chocolate eclairs recipes of dishes which are straightforward to understand. We will share with you the recipes that you are looking for. I’ve made it many times and it is so delicious that you guys will find it irresistible.

Chocolate eclairs is one of the most popular of recent trending meals in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Chocolate eclairs is something which I’ve loved my entire life.

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. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry and traditionally filled with pastry cream and dipped in chocolate.

To begin with this recipe, we have to first 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
2. Take 400 ml water
3. Make ready 150 g unsalted butter
4. Get 10 g caster sugar
5. Get 235 g plain flour
6. Make ready 6 medium eggs
7. Make ready For the chantilly cream
8. Get 600 ml double/heavy cream
9. Prepare 50 g icing sugar
10. Take 1 tsp vanilla bean paste or extract (not essence)
11. Prepare For the chocolate topping
12. Make ready 100 g dark chocolate 65% or higher
13. Prepare 125 g icing sugar
14. Make ready 50 g cocoa
15. Prepare 50 ml water approx 3-4 tbsp

Serve these mouthwatering eclairs for dessert, or a special treat. Place the pan on medium heat. Add the water, then spoon in the butter. These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort.

Steps 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.
2. 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.
3. 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.
4. 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.
5. 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
6. 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.
7. 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.
8. 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
9. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s

Make a batch of these classic French pastries. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY. This chocolate éclairs recipe features basic choux pastry, vanilla pastry cream, and semisweet chocolate glaze. Reviews for: Photos of Chocolate Eclair Dessert.

Above is the way to prepare dinner chocolate eclairs, very straightforward to make. Do the cooking phases appropriately, loosen up and use your heart then your cooking will likely be scrumptious. There are many recipes that you could attempt from this web site, please discover what you want. In the event you like this recipe please share it with your pals. Glad cooking.