Recipes

Chocolate Eclairs Recipes

Perfect Classic Chocolate Éclairs and all you need to know about making them! This detailed step by step recipe will guide you through the process so that anyone can make delicious éclairs. I also include eclair troubleshooting tips for common recipe pitfalls and frequently asked questions to help you perfect this recipe.

Chocolate Eclairs

Prep Time: 30 mins

Cook Time: 45 mins

Chilling Time: 2 hrsa

Total Time: 3 hrs 15 mins

Servings: 12 eclairs

Ingredients:

For the Custard Filling:

3cps milk

1/2 cup sugar

3 tbsp cornstarch

4 egg yolks

2 tsp vanilla extract

For the Eclair Shells:

1/2 cup butter

1/4 tsp salt

1 cup all-purpose flour

4 large eggs

For the Chocolate Glaze:

12 oz semisweet chocolate chips

1/4 cup shortening

1/4 cup light corn syrup

6 tbsp milk

Instructions:

For the Custard Filling:

Heat milk in a saucepan until bubbles form around the edge.

Whisk together the sugar and cornstarch, then whisk into the hot milk.

Cook, stirring constantly until boiling, then reduce heat and simmer 1 minute.

Temper the egg yolks by whisking in a little hot milk mixture.

Pour egg yolk mixture back into saucepan and cook until thickened.

Remove from heat, stir in vanilla. Cover surface with waxed paper and chill.

For the Eclair Shells:

Preheat oven to 400°F.

Bring butter, salt, and 1 cup water to a boil in a saucepan.

Remove from heat and stir in flour until a dough forms.

Beat in eggs one at a time until smooth and glossy.

Pipe or spoon dough into 4×1-inch logs on a baking sheet.

Bake for 35-40 minutes until hollow  sounding.

Cool completely on a wire rack.

Chocolate Eclairs Recipes

2 days agoAdd Commentby Admin55 Views

Instructions:

For the Custard Filling:

Heat milk in a saucepan until bubbles form around the edge.

Whisk together the sugar and cornstarch, then whisk into the hot milk.

Cook, stirring constantly until boiling, then reduce heat and simmer 1 minute.

Temper the egg yolks by whisking in a little hot milk mixture.

Pour egg yolk mixture back into saucepan and cook until thickened.

Remove from heat, stir in vanilla. Cover surface with waxed paper and chill.

For the Eclair Shells:

Preheat oven to 400°F.

Bring butter, salt, and 1 cup water to a boil in a saucepan.

Remove from heat and stir in flour until a dough forms.

Beat in eggs one at a time until smooth and glossy.

Pipe or spoon dough into 4×1-inch logs on a baking sheet.

Bake for 35-40 minutes until hollow sounding.

Cool completely on a wire rack.

For the Chocolate Glaze:

Melt the chocolate chips and shortening in a saucepan.

Stir in the corn syrup and milk until smooth and combined To Assemble

Slice eclair shells horizontally and fill with the chilled custard.

Drizzle or dip the tops with the chocolate glaze.

Refrigerate until ready to serve.

Notes:

Use a piping bag or ziplock bag to pipe the eclair dough for best shape.

Let eclairs cool completely before filling to avoid custard becoming too thin.

Glaze can be made ahead and reheated gently before using.

Bakery-style chocolate eclairs with a rich egg custard filling and satiny chocolate glaze on top! An impressive but approachable French pastry

Related Articles

Leave a Reply

Your email address will not be published. Required fields are marked *

Back to top button