Chocolate Eclair Recipe
(from emmazadow88’s recipe box)
Prep time: 60 minutes
Cook time: 20 minutes
Serves 20 people
Categories: Desert
Ingredients
- Eclair Dough:
- 2/3 cup Milk
- 2/3 cup Water
- 113g Butter
- 1 cup Flour
- 5 Eggs
- 2 tsp Granulated Sugar
- Pinch of Salt
- Chocolate Cream Filling:
- 170g Unsweetened Baking Chocolate
- 1 cup Milk
- 4 Egg Yolks
- 1/2 cup Granulated Sugar
- 1/4 cup Flour
- Chocolate Icing:
- 140g Unsweetened Chocolate
- 56g Butter
- 1/4 cup Water
Directions
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Eclair Dough:
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Preheat oven to 230c
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In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil.
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Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly.
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Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot.
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Take off flame. Add eggs, one at a time, stirring energetically.
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Fill a baking sac with batter. Butter a baking sheet. Squeeze out “finger-sized eclairs” onto baking sheet, well-spaced.
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Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open.
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Chocolate Filling:
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Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove.
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In a bowl, whisk yolks and sugar until it whitens.
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Slowly add flour, stirring.
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Slowly add chocolate and milk, stirring until homogenous.
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Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth.
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When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon.
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Icing:
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Almost done! Hang in there! Chocolate eclair recipes are well-worth the time they take!!!
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Melt chocolate with water in a small pot over a low flame.
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Once melted add butter, whisking the whole time. Should look shiny and creamy!
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Remove from heat. Spread a thin layer on each eclair, using a spatula.
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Wait until icing hardens a bit to serve it.