Hey everyone, it is Louise, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, chocolate eclair. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Chocolate Eclair is one of the most popular of current trending meals on earth. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re fine and they look fantastic. Chocolate Eclair is something which I have loved my whole life.
To get started with this recipe, we must first prepare a few ingredients. You can cook chocolate eclair using 14 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Chocolate Eclair:
- Get For the choux pastry
- Get 115 g plain flour
- Make ready 200 ml Warm water
- Make ready 85 g Butter
- Make ready Pinch salt
- Take 3 eggs
- Prepare For the chocolate topping
- Make ready 100 g milk chocolate
- Prepare 25 g softened butter
- Prepare 75 ml double cream
- Make ready 1 tbsp sieved icing sugar
- Prepare For the filling
- Make ready 200 ml Double cream
- Prepare 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 4 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’s going to wrap it up with this special food chocolate eclair recipe. Thank you very much for reading. I’m sure that you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
