It was raining today, so we have finally found the time to try a new recipe – chocolate eclairs! Sara helped with everything and was very proud of the final result! So was I 🙂 Not all the eclairs had perfect shapes, but they were all delicious!
We have decorated some of them for the final touch. Chocolate eclairs with raspberries were my favorite; Sara preferred hers with the sugar sprinkles.
The chocolate eclair recipe is not difficult, just be careful with the baking time. You should not take them out from the oven too early, they will collapse and will be too chewy.
First step is to prepare the choux pastry and shape the eclairs. We had a special mold, so it was rather easy to just fill it. If you don’t have it, then pipe fat lengths of dough onto the lined baking sheet.
While eclairs are in the oven, prepare the chocolate filling and the chocolate glaze.
When eclairs are baked, they need to cool down.
Filling part was a bit messy for us, as the piping bag had a tiny whole we have not seen, so suddenly the chocolate cream started to go out everywhere… But we managed somehow not to eat it all 🙂
Raspberries and currants made a perfect decoration for the final touch!
| Prep Time | 20 min |
| Cook Time | 20 min |
| Servings |
eclairs
|
- 200 ml milk
- 50 ml liquide cream
- 2 egg yolks
- 30 g sugar
- 10 g flour
- 25 g cornstarch
- 100 g dark chocolate
- 150 g dark chocolate
- 100 g liquide cream
- 10 g sugar
Ingredients
Chocolate filling
Chocolate glaze
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|
- Preheat the oven to 250C degrees and prepare a sheet pan with parchment paper.
- Add the water, milk, butter, salt and sugar to a saucepan and heat slowly. When it starts to boil, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir well. Return to the heat and cook, stirring all the time until the pastry does not stick to the saucepan.
- Mix the eggs in a bowl with a fork.
- Put the dough into a mixer. Mix at low speed adding eggs little by little, by small portions. Wait until each portion is well incorporated before adding the next one. Mix until the dough is smooth and glossy, it should be thick, but should fall slowly and steadily from the spoon.
- Using a pastry bag, pipe fat lengths of dough onto the lined baking sheet. You should have 12 lengths.
- Put the eclairs in the oven and immediate reduce the heat to 180C degrees. Bake 20min without opening the oven, then open it (after 20min) for the steam to get out. Continue baking for the next 10min, until they are puffed up and light golden brown. Let them cool on the wire rack.
- To prepare the chocolate filling, mix the egg yolks, sugar, flour and cornstarch together in a bowl. Heat the milk and the cream in a saucepan and when hot, pour it on this mixture. Stir well and pour back to the saucepan. Heat on a low heat stirring all the time, until it gets thick. Melt the chocolate and add it to the cream. Stir well, cool and place it in the fridge for a while.
- To prepare the chocolate glaze, melt the chocolate and heat the cream. Pour the hot cream on the chocolate, adding it little by little (in 3-4 takes) and stirring until it is well incorporated. Add sugar and stir.
- Make 3 small openings at the bottom of each eclair - at each end and in the middle. Pipe the chocolate cream in these openings.
- Put the eclairs in the chocolate glaze or use a spoon to spread the glaze on the eclairs, whichever way you find easiest.
- Decorate your eclairs if you want to - fruits or sugar sprinkles can make a difference! If you don't plan to eat them all at once, you can keep them in a fridge for 2-3 days or freeze them for later.
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