Chocolate Eclairs

  • Difficulty: Medium
  • one hour and 15 minutes
  • 4 servings

You know that with just a little effort, you can prepare your own eclairs, right? First make the “choux” pastry, which is a must. Then create the milky chocolate cream filling. Of course, you can go further and diversify the dessert to your taste and imagination. Oh, and by the way. Who said eclairs cannot be circular, after all?

Ingredients Needed for Chocolate Eclairs


For the choux pastry:

1 cup milk
1 cup water
½ cup butter
1 ½ cups of flour
salt
4 eggs

For the filling:

1 cup milk
5 ounces of chocolate
6 yolks
1 ounce sugar
1 ounce melted white chocolate for icing

How to Cook Chocolate Eclairs

  1. For the choux pastry:

    Add the milk, water, and butter to a cooking pot over medium heat. Stir until the butter melts.

  2. Add the flour. Continuously stir until a creamy, slightly dry dough forms. (Set it aside to cool.)
  3. Transfer to a bowl, season with salt, and cool down the mixture using a hand mixer.
  4. Gradually add the eggs while continuously mixing using a spatula. Mix until the yellow, creamy choux dough forms. Refrigerate for 15 minutes.
  5. Line a baking tray with parchment paper and transfer the choux dough to a piping bag. Pipe some lines and circles of dough (we’ve got 4 straight and 2 circular ones), then bake for 30 minutes at 380⁰F/190⁰C.
  6. For the filling:

    Add the milk to a cooking pot over low heat. Stir for up to 1 minute, then add the chocolate. Cook and stir until the chocolate melts. Set aside.

  7. Add the yolks and sugar to a bowl. Beat them using a hand mixer.
  8. Gradually add the milk and chocolate mixture while continuously mixing.
  9. Transfer to a pot over low heat. Cook and stir until reduced and creamy. Let it cool, then transfer to a piping bag.
  10. Horizontally cut the circular pastries in two. Make an incision in the side or bottom of the others using the tip of a knife. Fill them with the chocolate cream, then ice them with melted white chocolate.

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