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Tasty Chocolate Eclair


  • Author: Myles
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Total Time: 55 minutes
  • Yield: 12 1x

Description

Have a company coming? This tasty French Chocolate Eclair would surely impress your guests. It’s easier than you think!


Scale

Ingredients

Shells:

9 tablespoons butter

2 teaspoons sugar

1/2 teaspoon salt

1 cup flour

4 large eggs (lightly beaten)

1 cup of water

Cream:

2 cups of milk

vanilla bean

1/3 cup each sugar and cornstarch

1 tablespoon butter

4 egg yolks

Glaze:

1 1/2 cup chocolate chips (semisweet)

1 cup warm heavy cream


Instructions

Shells:

  1. Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
  2. Combine flour, salt, and sugar in a bowl.
  3. Put water and butter in a pan and bring to a boil. Remove from heat and stir in the flour mixture. Use a wooden spoon to stir the mixture until it turns to a “ball”. Let it cool a little bit, make an indentation, and slowly stir in the beaten eggs. Mix well until it comes together like a sticky paste. Let it cool slightly.
  4. Transfer the mixture into a pastry bag with a half-inch round tip and pipe out a line about 4 inches long. Using a spoon or your fingers, form into place. You should be able to make up to a dozen eclairs.
  5. Bake for 15 minutes at 400 degrees Fahrenheit. Reduce heat to 350 degrees Fahrenheit and bake for another 25 minutes or until golden brown and puffy.
  6. Turn the oven off and keep the door open. Make half-inch incisions on each eclair and leave the oven door open for about 10 minutes.

Cream:

  1. Combine egg yolks, cornstarch, and sugar in a heat-safe bowl. Mix until smooth.
  2. Pour the milk into a large saucepan along with the vanilla paste and pod. Bring it to a simmer and then strain out the bean. Let it cool down a little bit and then slowly add the mixture to the egg mixture. Combine well.
  3. Pour the egg mixture back into the saucepan, but this time, let is pass through a fine-mesh sieve. Heat it and bring it to a boil until it gets thickened. Remove from heat, let it cool, and whisk butter until smooth. Transfer to a shallow container and put it in the fridge until needed.

Filling the shells:

  1. Pierce bottom of eclairs (3 holes).
  2. Put the pastry cream into a pastry bag and fill each hole in the eclairs with the cream.

Making the glaze:

  1. Put the chocolate chips in a heat-safe bowl and then pour the hot cream over. Wait for up to 4 minutes and whisk until ganache is formed.
  2. To keep chocolate in liquid form, place bowl over a simmer saucepan filled with up 2 inches of water.
  3. Dip each eclair (about 1/3) topside down to coat with chocolate. Place on a cooling rack.
  4. Refrigerate until ready to serve.

Notes

If you want to make uniform shells, create a marking on the parchment paper using a pencil.

  • Cuisine: French
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