Chocolate eclairs


+To prepare choux pastries

°250ml (1 cup + 2 teaspoons) water

°70 grams (5 tablespoons) of butter

°150 grams of all-purpose flour

°4 eggs

°1/8 teaspoon of salt

+To prepare the pastry cream

°350ml (1 12 cups) cold milk

°30 grams of corn starch

°100 grams of sugar

°75 grams of butter at room temperature

°200ml (3/4 cup + 2 tablespoons) heavy whipping cream, cold

1 teaspoon vanilla

+For chocolate glaze

°150g (3/4 cups (it depends on the size of chocolate chips you are using. A cup for regular size)) chocolate chips

°125g (12 cups plus 2 teaspoons) heavy cream

* Methods : 

Prepare choux mixture:

Preheat the oven to 400 degrees Fahrenheit and line two sheets with parchment paper.

In a medium nonstick saucepan, combine water and salt and bring to a boil.

Add the butter and bring to a boil again.

Add the flour and beat vigorously until no lumps are gone and the mixture has thickened, about 1 minute.

Remove the pot from the heat and let the mixture cool for 5 minutes.

Whisk the first egg and mix it with a wooden spoon until the egg is fully incorporated into the mixture without white lumps. Continue whisking in the remaining eggs, one at a time

Using a pastry bag fitted with a large plain tip (I use a Wilton #1A), lay out the fat lengths of dough (about ¾ – 1 inch long and 4 inches wide) on the lined baking sheet, leaving a 1-inch space between them.

Bake for 15 minutes.

Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes, until the eclairs are light golden brown. Remove from the oven and let cool on the wire rack.

Preparing the pastry cream:

In a small bowl, dissolve the cornstarch in 3-4 tablespoons of the milk.

Add the remaining milk to a small saucepan and bring to a boil over low heat. Add 50g (1/4 cup) of sugar and stir until the sugar dissolves.

When the milk starts to boil, add the dissolved cornstarch and whisk until the lumps are gone. Remove from heat and cool until slightly warm or completely cool.

In a large bowl, beat the butter with the remaining 50g (1/4 cup) of the sugar and the vanilla extract until the mixture turns almost white.

Combine the softened butter with the milk and cornstarch mixture. Mix well and set aside.

In a large bowl and using an electric mixer, beat the heavy whipping cream until soft peaks form. Add the whipped cream to the butter and milk cream.

Using the tip of a small knife, cut 3 small X’s along the top of each pastry. Using a small tip (I used a #32 Wilton tip), pipe the pastry cream into the crust through each hole.

For the chocolate glaze:

Melt chocolate chips and heavy whipping cream in a medium saucepan set over an inch of boiling water. Whisk until the mixture becomes smooth and smooth. Alternatively, you can heat the chocolate and cream in the microwave for about 30 seconds and whisk until the mixture is smooth.

Remove from heat and cool for a few minutes.

Dip the top of each eclair into the chocolate icing and set it aside to allow the glaze to set.



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