Hello everybody, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, chocolate eclair. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.
Chocolate Eclair is one of the most favored of current trending foods on earth. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. Chocolate Eclair is something that I have loved my whole life. They’re nice and they look wonderful.
To get started with this particular recipe, we must prepare a few components. You can have chocolate eclair using 14 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Chocolate Eclair:
- Take For the choux pastry
- Get 115 g plain flour
- Prepare 200 ml Warm water
- Prepare 85 g Butter
- Prepare Pinch salt
- Make ready 3 eggs
- Prepare For the chocolate topping
- Take 100 g milk chocolate
- Get 25 g softened butter
- Prepare 75 ml double cream
- Prepare 1 tbsp sieved icing sugar
- Take For the filling
- Make ready 200 ml Double cream
- Get 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 is going to wrap it up with this exceptional food chocolate eclair recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
