User Login
Chocolate Eclairs
Chocolate Eclairs
4.5
10 Reviews.
Time:
Prep:
Cook:
Price:
Diff.:
This is a recipe for homemade French chocolate eclairs, made with a petit choux pastry. These lovely desserts can be filled with chocolate, vanilla cream, or a mousse for example, and as a finish they are dipped in chocolate. You will get pretty and delicious eclairs that will amaze all your guests.

Ingredient List for 10 servings:
Button Choux pastry
Button
60 ml Water
Button
60 ml MIlk
Button
50 gr Butter
Button
80 gr Flour
Button
2 Eggs

Button Chocolate cream
Button
300 ml Full fat milk
Button
3 Egg yellows
Button
6 gr Sugar
Button
25 gr Cornstarch
Button
15 gr Cacao powder unsweetened
Button
30 gr BUtter

Button Icing
Button
80 gr Dark chocolate
Button
80 ml Heavy cream
Button
20 gr Butter

Oven temperature:
250 degrees Celsius
Instructions:
Button
Start by preparing the choux pastry by pouring the milk, water, and sugar in a casserole. When boiling reduce the temperature and add the butter and stir together
Button
Add the flour while stirring and continue until the pastry sticks to the bottom of the casserole. Take away the casserole from the heat.
Button
In a bowl whisk the eggs.
Button
While stirring the choux pastry add the egg mixture bit by bit. Continue until the batter is smooth and shiny. If not add one egg.
Button
Preheat the oven at 250 degrees Celsius.
Button
Place a baking paper on a baking sheet.
Button
Pour the batter in a piping bag. Make a shape of a sausage approx. 15cm long and 4 cm wide on the baking paper.
Button
Place the baking sheet in the middle of the oven and reduce the temperature to 180 degrees Celsius.
Button
After 25 minutes open the oven to let the moist out. Let it cook 5 more minutes.
Button
Take out the eclairs and let them cool down.
Button
Time to prepare the chocolate cream by whisk the egg yellows, sugar, cacao powder, and the cornstarch.
Button
While stirring add the milk bit by bit.
Button
Pour the batter in a casserole and stir until it thickens. Remove from the heat and add the butter and stir until melted. When the cream is sticking to the spoon let it cool to room temperature.
Button
Place your eclairs upside down and make a cross in the middle with a knife.
Button
Pour the chocolate cream in a piping bag and fill the eclairs with it.
Button
Time to prepare the icing by melting the chocolate.
Button
Heat up the heavy cream. Pour it over the chocolate and stir together.
Button
Add the butter while stirring and let it all mix well.
Button
Dip the top of each éclair in the icing.
A selection of recipes from the same country.
This recipe is from France
Bredele mini linzer
Bredele mini linzer
Christmas cookies from Alsace in France filled with raspberry jam. These linzer cookies are mini versions of the big linzertorte, as you use the same ingredients for both. The cookies have a sweet raspberry jam in between the thin and tender cookies.
Alsatian Cervelas salad
Alsatian Cervelas salad
This is different kind of salad from the region Alsace in France, made with Cervelas which is a kind of sausage, cheeses and tomatoes. Takes only a few minutes to prepare and can be served as a starter, light lunch together with a baguette, or as part of a cold buffet in a warm summer day.
Kougelhopf
Kougelhopf
The homemade kougelhopf is a specialty in the region Alsace in France. It used to be the cake worthy all occasions such a s weddings, Christmas, birthday parties and so on. Nowadays you can serve it as a breakfast, or as a afternoon coffee bread.
Translation
Below you can chose which language you would like to have the page translated to,

This service is provided by Google Translate.