Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, chocolate eclair. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Chocolate Eclair is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It’s simple, it is quick, it tastes yummy. They are fine and they look wonderful. Chocolate Eclair is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook chocolate eclair using 14 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Chocolate Eclair:
- Make ready For the choux pastry
- Make ready 115 g plain flour
- Take 200 ml Warm water
- Prepare 85 g Butter
- Take Pinch salt
- Prepare 3 eggs
- Make ready For the chocolate topping
- Get 100 g milk chocolate
- Get 25 g softened butter
- Prepare 75 ml double cream
- Make ready 1 tbsp sieved icing sugar
- Make ready For the filling
- Get 200 ml Double cream
- Prepare 1-2 tbsp sugar
Instructions to make 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.
So that’s going to wrap it up for this exceptional food chocolate eclair recipe. Thanks so much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
