CHOCOLATE ECLAIRS
I'm not usually a fan of cream but I have to admit to liking the occasional chocolate eclair. Here is a recipe my mother used to make. The yield is a guess.
Provided by Missy Wombat
Categories Dessert
Time 1h10m
Yield 18 serving(s)
Number Of Ingredients 5
Steps:
- Melt the butter in a saucepan, then add the water and bring to the boil.
- Remove from the heat and quickly add the sifted flour and salt and beat well.
- Heat again until the mixture leaves the side of the pan.
- Allow the mixture to cool for a few moments before adding the first egg.
- Beat this well into the mixture and then add the other two eggs one at a time, beating well with a wooden spoon.
- Make sure the mixture is soft by shaking some off a spoon, it will fall softly and leave some on the spoon.
- Eclairs: Put the choux pastry in a biscuit forcer or something similar with a 1/2 inch or 1 inch plain forcer.
- Force out 1/2 inches of mixture on a lightly greased tray.
- Bake in a moderate over[350F] for 35-40 minutes.
- Ice with chocolate icing when cold, and fill with whipped cream.
CHOCOLATE ECLAIRS
These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h45m
Yield Makes 24
Number Of Ingredients 15
Steps:
- Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
- Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth
- Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
- To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
- Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
- Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
- Cut two large sheets of baking parchment. On each one draw two sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets - penside down.
- Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
- After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
- While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
- To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
CHOCOLATE ECLAIR DESSERT
Make and share this Chocolate Eclair Dessert recipe from Food.com.
Provided by Pearz
Categories Dessert
Time 20m
Yield 10 , 10-12 serving(s)
Number Of Ingredients 5
Steps:
- Mix together vanilla pudding mix and milk.
- Fold in whipped topping.
- Line 9 x 13 pan with one layer of graham crackers.
- Put half of the pudding mixture over the graham crackers.
- Place a second layer of graham crackers over the pudding mixture.
- Put the remaining pudding mixture over the graham crackers.
- Place a third layer of graham crackers over the pudding mixture.
- Heat the tub of frosting in the microwave for 30 seconds to soften. (Don't forget to remove the foil seal or you'll get fireworks).
- Spread frosting on the top of the last layer of graham crackers.
- Cover with plastic wrap and let set a couple hours or overnight in the refrigerator.
- Cut in squares.
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 1h16m
Yield 13 to 15 eclairs
Number Of Ingredients 14
Steps:
- Pate a Choux: Preheat oven to 425 degrees F.
- Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs 1 at a time until completely incorporated. Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 more minutes.
- Pastry Cream: Scald milk with 3/4-cup sugar and salt. Whisk yolks and remaining 3/4-cup sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour.
- Ganache: Melt chocolate and butter together over low heat, stirring constantly.
- Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature.
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CHOCOLATE ECLAIRS - JAVACUPCAKE - FOOD. FARMING. FRIENDS.
From javacupcake.com
- In a medium heavy bottom sauce pan, whisk together the milk, vanilla pod and it's seeds over medium high heat. Continue to cook until it begins to boil, immediately remove the milk from the heat and cool for 10 minutes.
- While the mixture is cooling, in a medium bowl whisk together the sugar and cornflour until combined. Add the eggs, egg yolk and kirschwasser then whisk until smooth and pale yellow, about 2-3 minutes.
- Once the milk has cooled, strain it into the eggs (discarding the pod) and whisk to combine. Immediately pour it back into the pan and place it over medium heat.
CHOCOLATE-FROSTED ÉCLAIRS RECIPE - JOANNE CHANG | FOOD …
From foodandwine.com
- Preheat the oven to 400°. In a medium saucepan, bring the water, butter, sugar and salt to a boil over moderate heat. Remove the pan from the heat. Add the flour and stir vigorously with a wooden spoon for about 2 minutes, until the dough comes together and a film forms on the bottom of the pan. Transfer the dough to a large bowl and beat at medium speed until slightly cooled, about 1 minute. Add the eggs, 1 at a time, beating well after each addition.
- Transfer the dough to a pastry bag fitted with a 1-inch round tip. Pipe twelve 5-inch-long logs onto a baking sheet and bake for 10 minutes. Turn the oven down to 325° and bake the shells for 30 minutes longer, or until golden brown. Transfer to a rack and let cool.
- In a medium saucepan, bring the milk, vanilla bean and seeds just to a boil. Meanwhile, in a large bowl, whisk the sugar with the cake flour and salt. Whisk in the egg and egg yolks. Slowly add the hot milk, whisking constantly. Pour the mixture back into the saucepan and bring to a boil over moderate heat, whisking constantly. Continue to boil the pastry cream, whisking constantly, until thick, about 30 seconds longer. Immediately strain the pastry cream through a fine sieve into a medium bowl. Cover with plastic wrap and refrigerate for at least 30 minutes, or until cool.
PAUL’S CHOCOLATE éCLAIRS RECIPE - BBC FOOD
From bbc.co.uk
- Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted – don’t let the water boil and begin to evaporate.
LIGHTER CHOCOLATE éCLAIRS - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Heat the oven to 190°C/fan 170°C/gas 5 and line a baking tray with non-stick baking parchment.
- 2 Put the sweetener, salt, spread and 2/3 cup cold water in a saucepan and bring to the boil. As soon as the mixture reaches the boil, take the pan off the heat and gradually beat in the flour. The mixture will look lumpy at first, but persevere. Continue to beat until the mixture forms a ball of dough and comes away from the sides of the saucepan.
- 3 Add the eggs to the mixture and beat well to incorporate. It will look as if the mixture has split at first, but continue to beat until it becomes glossy.
HOW TO MAKE CHOCOLATE ÉCLAIRS: A DETAILED ... - FOOD NOUVEAU
From foodnouveau.com
- Make the Pastry Cream. Chocolate Pastry Cream. Crème pâtissière au chocolat. Makes about 2 cups [500 ml]. 1/3 cup [80 ml] sugar. 2 tbsp [30 ml] all-purpose flour.
- Make Choux Pastry. Choux Pastry Ingredients. Makes about 16 large éclairs. 1 cup [250 ml] all-purpose flour. ½ cup [125 ml] water. ½ cup [125 ml] whole milk.
- Shaping Éclairs. Line large baking sheets with parchment paper. If using, slide the éclair templates under the parchment paper for guidance. Use masking or painter’s tape to secure one side of the parchment paper to the baking sheet so it doesn’t move when you pipe the dough.
CLASSIC FRENCH CHOCOLATE ECLAIRS RECIPE - FOOD VOYAGEUR
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CHOCOLATE éCLAIRS RECIPE - BBC FOOD
From bbc.co.uk
- For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil.
- Remove the pan from the heat and, using a wooden spoon, quickly beat in the flour until the mixture is completely smooth.
CHOCOLATE ÉCLAIRS (THE BEST) | RICARDO
From ricardocuisine.com
- In a bowl, combine all of the ingredients until smooth. Between two sheets of parchment paper, roll out the mixture until 1/8 inch (3 mm) thick. Freeze for 30 minutes.
- In a small pot off the heat, whisk together the sugar, flour and cornstarch. Add the egg and egg yolk. Mix well. Add the milk and vanilla. Bring to a boil over medium heat, stirring constantly and scraping the bottom and sides of the pot, just until the mixture thickens. Remove from the heat. Pass through a sieve set over a bowl to remove any lumps.
- Meanwhile, in a pot, bring the water, milk, butter, sugar and salt to a boil. Remove the pot from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot.
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