Total:
1 hour, 20 minutes
Prep:
40 minutes
Servings:
10 Eclairs
Ingredients
- 3 1/2 tbs of Butter
- 1/2 cup water
- Pinch of salt
- 1/2 cup all-purpose flour
- 2 eggs
- Chocolate cream: 3.5 oz milk chocolate chopped
- 2 cups of milk
- 1/2 cup all-purpose flour
- 1/2 cup sugar
- 1 egg + 2 egg yolks
- Glaze: 5 oz dark chocolate
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- In a saucepan combine water, butter, and salt and bring to a boil.
- Remove from the heat and add in flour. Stir vigorously with a whisk to get a lump-free mixture.
- Place the pan over low heat and stir for a minute or two. Transfer into a bowl and let it cool.
- Add eggs and mix.
- Pour the mixture into a pastry bag with a French star tip. Pipe 10 eclairs (approx. 10cm in length) and bake them for about 25 minutes. When ready, let the eclairs cool in a semi-open oven.
- Chocolate cream: Warm the milk in a saucepan over low heat.
- Meanwhile In a bowl put 1 whole egg, 2 egg yolks, and sugar. Whisk well. With a spatula gently stir in the flour. Pour in the warm milk and continue whisking.
- Transfer the mixture in a saucepan and place it over low heat. Cook, stirring constantly until it thickens.
- Add chopped chocolate to the cream and let it melt while stirring. Remove from the heat and let it cool for a minute, then cover the cream with a cling film. Let it cool completely.
- Put the cream in a pastry bag with a star tip. Make three holes on the bottom side of the eclairs and fill them with chocolate cream.
- Glaze: Melt dark chocolate in a saucepan and let it cool for a couple of minutes.
- Decorate the eclairs on the surface with chocolate glaze and place them on a sheet. Refrigerate for at least 30 minutes before serving.
Notes
After decorating eclairs with a chocolate glaze you can garnish them with chopped or whole nuts like pecans or walnuts.
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https://www.coloradoeggproducers.com/project/chocolate-eclairs/