CHOCOLATE ECLAIRS RECIPE: HOW TO MAKE IT - TASTE OF HOME
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. —Jessica Campbell, Viola, Wisconsin
Provided by Taste of Home
Categories Desserts
Total Time 01 hours 20 minutes
Prep Time 45 minutes
Cook Time 35 minutes
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Nutrition Facts : Calories 483 calories, FatContent 28g fat (17g saturated fat), CholesterolContent 174mg cholesterol, SodiumContent 492mg sodium, CarbohydrateContent 52g carbohydrate (37g sugars, FiberContent 1g fiber), ProteinContent 7g protein.
ECLAIRS RECIPE - BBC GOOD FOOD
A classic eclair recipe of light choux pastry filled with rich crème pâtissière. Make the basic buns, then fill with on-trend flavours and colourful glazes for a stunning afternoon tea treat
Provided by Cassie Best
Categories Afternoon tea, Dessert, Treat
Total Time 2 hours 5 minutes
Prep Time 1 hours 15 minutes
Cook Time 50 minutes
Yield Makes 20
Number Of Ingredients 11
Steps:
- First, make the choux pastry. Put the butter in a saucepan with 450ml water. Sieve the flour into a large bowl and set aside. Bring the butter and water to a fast boil, simmer until the butter has melted, then tip in the flour and beat like mad with a wooden spoon until the mixture pulls away from the sides of the pan and is lump-free. Tip into the bowl and spread the thick paste up the sides a little to help it cool quickly, then leave for 10 mins.
- Heat oven to 200C/180C fan/ gas 6 and cut two pieces of baking parchment to fit two baking sheets. Using a ruler and pen, mark 10 lines about 12cm long over each piece, leaving plenty of space between the lines, then flip the parchment over. Fit a piping bag with a large round piping nozzle, about 1.5cm wide.
- When the flour paste has cooled but is not cold, start adding the egg, bit by bit, beating well between each addition until you have a smooth batter which will reluctantly drop off the end of your spoon (you can do this in a freestanding mixer if you have one). You may not need to use all the egg, so add it slowly. Transfer to your piping bag and use a little of the mixture to stick the parchment to your trays.
- Pipe the choux onto the baking sheet, using the lines as a guide. Pipe slowly so the eclairs aren’t too skinny – each one should be about 2.5cm wide x 12cm long. Bake for 35-40 mins, swapping the trays around for the final 10 mins. The choux should be puffed, golden and sound hollow when tapped. You may wish to sacrifice one eclair to make sure the inside is completely dried out – if it’s still moist, the eclair will sink when cooling. Once baked, leave to cool completely. (Can be made a day ahead and stored in an airtight container, reheat in the oven for 5-10 mins to crisp up before filling.) Split each eclair through the middle with a serrated knife.
- Now, make the crème pâtissière. Pour the milk and cream into a saucepan. Heat until just simmering, then remove from the heat. Meanwhile, tip the egg yolks into a bowl and add the sugar and cornflour, whisking together until smooth. Pour over the milk mixture, mix, then pour back into the saucepan. Cook over a medium heat for 5-8 mins until the crème pâtissière thickens to a thick custard consistency. Sieve into a jug, cover the surface with cling film and chill for at least 3 hrs, or up to 3 days.
- To fill and glaze your eclairs, choose one of our flavours - raspberry & cardamom, lemon & passion fruit, salted caramel & popcorn or elderflower & meringue. For more help, see our how to make choux pastry and eclairs video.
Nutrition Facts : Calories 306 calories, FatContent 26 grams fat, SaturatedFatContent 15 grams saturated fat, CarbohydrateContent 13 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 0.4 grams fiber, ProteinContent 4 grams protein, SodiumContent 0.3 milligram of sodium
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CHOCOLATE ECLAIRS RECIPE - FOOD NETWORK
Reviews 4.6
Total Time 3 hours 55 minutes
Category dessert
Cuisine french
- 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 RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 45 minutes
Category Dessert, Treat
Calories 155 calories per serving
- 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.
CHOCOLATE éCLAIRS RECIPE - BBC FOOD
From bbc.co.uk
Reviews 3.8
Cuisine French
- Pipe the glaze onto the top of each éclair, removing any excess with the back of your finger, then place in the fridge for the glaze to set before serving.
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From food.com
Reviews 5.0
Total Time 40 minutes
Calories 777.1 per serving
- They save for a while in tupperware, unless they're filled. You are supposed to fill them with freshly whipped cream that has a touch of powdered sugar and vanilla or almond added in, but I just fill them with buttercream frosting because its cheaper and tastes pretty good too.
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From thepioneerwoman.com
Total Time 2 hours 15 minutes
Category dessert, main dish
- For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2–3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there’s no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.
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From bonappetit.com
Reviews 4.5
- Bake 5 minutes, then reduce oven temperature to 350° and continue to bake until pão are very light brown, with some darker brown speckles all over (that’s the cheese), and sound hollow when tapped on the bottom, 20−25 minutes. Let cool 10 minutes before serving.
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From thepioneerwoman.com
Total Time 2 hours 15 minutes
Category dessert, main dish
- For the pastry cream:In a large bowl, whisk 1/4 cup milk, cornstarch, flour, and egg yolks. Set aside.Combine remaining 2 3/4 cups milk, sugar, and salt in a medium saucepan. Split the vanilla bean and scrape out the seeds. Add seeds and vanilla pod to the pan. Heat over medium-high heat until boiling. Remove from heat. Gradually whisk about half of the hot milk mixture into the egg yolk mixture. Pour the egg mixture back into the pan. Heat on medium heat, constantly stirring, until the mixture comes to a boil. Boil for 30 seconds then remove from heat. Pour the mixture through a fine sieve placed over a bowl. Once the cream has gone through the sieve, stir in the butter until melted and combined.Press a piece of plastic wrap directly onto the surface of the cream and refrigerate until chilled, several hours. Whisk before using. For the cream puff shells (choux pastry):Preheat oven to 425ºF. Line cookie sheet with parchment paper. In a medium saucepan, heat water, butter, and salt until mixture comes to a rolling boil over medium-high heat. Remove pan from heat, add flour all at once, and stir vigorously with a wooden spoon. Once all of the flour is incorporated, place the pan back over medium-high heat. Stir continuously for 2–3 minutes until dough is smooth, shiny, and is pulling away from the edges of the pan. Place dough into a bowl of an electric mixer and let cool for 5 minutes. Beat in the eggs one at a time, scraping down the sides and bottom of the bowl each time. Beat until egg is fully incorporated. After the third egg, the mixture will start to look fluffy when beaten. Before adding the fourth egg, check the batter. Lift a silicone spatula with the batter over the bowl. If the batter hangs off the spatula in a V-shape, there’s no need to add the final egg. If not, add the egg and beat until fluffy. Transfer the batter to a pastry bag fitted with a 1/2-inch round tip. Pipe the batter into 12 rounds on the prepared cookie sheet. With a wet finger, tap down any peaks on top. Bake for 15 minutes, then lower the heat to 350ºF and bake for 15 minutes more. The batter should have risen and puffed. Turn off the oven, crack the door, and let the puffs rest in the oven for 20 minutes. Remove the puffs from the oven, gently lift off of the sheet, and place on a wire cooling rack. Pierce the side of each with a paring knife to allow steam to release. Let cool completely before filling.For the sweetened whipped cream:Whip the cream until soft peaks form. Add the sugar and continue whipping the cream until stiff peaks form. To assemble the cream puffs:Whisk the cooled pastry cream. Fold in the whipped cream until combined. Place cream in a piping bag fitted with a large star tip. Cut the cream puffs in half. Pipe the cream generously on the bottom half. Place the top half on the cream. Dust with powdered sugar. (Alternately, spoon the cream into the cut shell.)Best served soon after filling, cream puffs may be stored in the refrigerator. Dust with powdered sugar just before serving.
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From bonappetit.com
Reviews 4.5
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From cooking.nytimes.com
Reviews 5
Total Time 1 hours
Calories 241 per serving
- Meanwhile, whisk together the remaining 1 cup/128 grams confectioners’ sugar and the milk. Let the Danish cool slightly on the sheet then drizzle with the glaze. Serve warm or at room temperature.
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