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Chocolate Eclair is one of the most well liked of current trending foods on earth. It is appreciated by millions every day. It’s simple, it is fast, it tastes yummy. Chocolate Eclair is something that I’ve loved my entire life. They’re nice and they look wonderful.
Discover hundreds of ways to save on your favorite products. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms.
To begin with this recipe, we must first prepare a few ingredients. You can cook chocolate eclair using 14 ingredients and 6 steps. Here is how you can achieve that.
Composition needed to cook Chocolate Eclair:
- For the choux pastry
- 115 g plain flour
- 200 ml Warm water
- 85 g Butter
- Pinch salt
- 3 eggs
- For the chocolate topping
- 100 g milk chocolate
- 25 g softened butter
- 75 ml double cream
- 1 tbsp sieved icing sugar
- For the filling
- 200 ml Double cream
- 1-2 tbsp sugar
Put half of the pudding mixture over the graham crackers. In a large bowl, combine the milk and vanilla pudding according to directions on box. Creamy chocolate and vanilla dessert bar. Also sold individually for an easy snack on the go.
Directions to cook Chocolate Eclair:
- Preheat oven to 200 degrees and flour a baking tray. Melt the butter in warm water and add pinch of salt then sieve plain flour in. Use silicone spatula to help cook out the flour. Allow to sit off the heat for five minutes.
- Then beat one egg in at a time. Each time the pastry will loosen but eventually come together again. When all eggs beat into mixture, use spatula to put into food bag (or piping bag). Squeeze mixture down bag, tie knot and cut corner of bag. Pipe out mixture into circle and continue with another layer on top without breaking the circle. Repeat 6-8 times. Then bake for 20-25 minutes and pierce choux buns five minutes before end of cooking.
- Turn off oven but leave door open a little and allow buns to rest for 30 mins before taking out of oven.
- With a small amount of barely boiling water in a pan, put a ovenproof bowl on top and ensure it doesn't touch the water. Melt the milk chocolate and butter then remove from the heat and add sieved icing sugar and double cream. Mix well and allow to cool briefly before dunking the choux buns into the chocolate goodness. Allow to set at room temperature. Maybe best in fridge but I didn't have the patience for that.
- Whisk up double cream and add 1-2 tbsp white sugar. Cut choux buns in half horizontally and pipe or spoon cream in.
- Get the kettle on and prepare for sugar overload but it's definitely worth it. One half of these buns might be enough for normal people.
Dipping chocolate eclairs in chocolate glaze. Once all the eclairs are filled, then it's time to dip them in the chocolate glaze for chocolate eclairs. The chocolate glaze is really easy to make, and super delicious on its own. It's just a mixture of chocolate, cream, butter, and a touch of corn syrup. Next, slice the eclairs in half, and fill with the chilled pastry cream.
So that's going to wrap it up for this special food chocolate eclair recipe. Thanks so much for your time. I'm sure you can make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
