How to Make Chocolate Eclairs
Place the pan on medium heat., Bring to a boil. , Preheat the oven to 374 °F (190 °C), gas mark 5. , Make the choux dough., Make the pastry cream., Add the eggs to pastry dough., Transfer the dough into the piping bag., Pipe the dough., Bake., Make...
Step-by-Step Guide
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Step 1: Place the pan on medium heat.
Add the water, then spoon in the butter.
Add the salt. -
Step 2: Bring to a boil.
,, Once boiling, add the flour to the water and butter.
Stir well with the wooden spoon until it forms a smooth dough, and set aside to cool. , Add the cream and sugar to a bowl, and whisk continuously until the cream starts to form stiff peaks.
Cover the bowl with cling film, and cool in fridge , When the pastry has cooled, add one egg and combine.
Continue to add each of the eggs one by one until the pastry is smooth and elastic. , Open the piping bag, and spoon in the pastry.
Squeeze dough to the bottom of the bag every once in a while to make room for more.
When full, close the bag and squeeze dough down. , Cover baking tray with grease proof paper, and pipe pastry dough into 3 centimeter (1.2 in) by 15 centimeter (5.9 in) log shaped cylinders. , Place pastry dough into center of the oven, and bake for 25-30 minutes. , Place pan with water on low heat, and cover the pan with a bowl of chocolate and butter. ,, After removing the pastries from the oven, allow them to cool. ,,, With a spoon, dribble the melted chocolate lengthwise over each éclair, and leave it to cool by putting it in the fridge for a few minutes. , -
Step 3: Preheat the oven to 374 °F (190 °C)
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Step 4: gas mark 5.
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Step 5: Make the choux dough.
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Step 6: Make the pastry cream.
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Step 7: Add the eggs to pastry dough.
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Step 8: Transfer the dough into the piping bag.
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Step 9: Pipe the dough.
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Step 10: Make the chocolate sauce.
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Step 11: Allow it to melt by slowly stirring.
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Step 12: Remove from oven.
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Step 13: Slice along the length of each of the eclairs with a knife when they are cooled and make a slight opening.
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Step 14: Fill all the eclairs with cream using a spoon.
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Step 15: Decorate with chocolate.
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Step 16: Serve.
Detailed Guide
Add the water, then spoon in the butter.
Add the salt.
,, Once boiling, add the flour to the water and butter.
Stir well with the wooden spoon until it forms a smooth dough, and set aside to cool. , Add the cream and sugar to a bowl, and whisk continuously until the cream starts to form stiff peaks.
Cover the bowl with cling film, and cool in fridge , When the pastry has cooled, add one egg and combine.
Continue to add each of the eggs one by one until the pastry is smooth and elastic. , Open the piping bag, and spoon in the pastry.
Squeeze dough to the bottom of the bag every once in a while to make room for more.
When full, close the bag and squeeze dough down. , Cover baking tray with grease proof paper, and pipe pastry dough into 3 centimeter (1.2 in) by 15 centimeter (5.9 in) log shaped cylinders. , Place pastry dough into center of the oven, and bake for 25-30 minutes. , Place pan with water on low heat, and cover the pan with a bowl of chocolate and butter. ,, After removing the pastries from the oven, allow them to cool. ,,, With a spoon, dribble the melted chocolate lengthwise over each éclair, and leave it to cool by putting it in the fridge for a few minutes. ,
About the Author
Janice Evans
Enthusiastic about teaching cooking techniques through clear, step-by-step guides.
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