Chocolate eclairs are one of the most indulgent and delicious desserts in the world. These light and crispy pastry shells filled with creamy vanilla custard and topped with a rich chocolate glaze are simply irresistible.
Perfect Classic Chocolate Eclairs
In this article, we will be sharing a recipe for perfect classic chocolate eclairs that are easy to make at home and guaranteed to impress your friends and family.
Perfect Classic Chocolate Eclairs
For the pastry shells:
– 1 cup of water
– 1/2 cup of unsalted butter
– 1/4 teaspoon of salt
– 1 1/4 cups of all-purpose flour
– 4 large eggs
Ingredients:
For the vanilla custard filling:
– 2 cups of whole milk
– 1/2 cup of granulated sugar
– 4 large egg yolks
– 1/4 cup of cornstarch
– 2 teaspoons of vanilla extrac
Ingredients:
For the chocolate glaze:
– 1/2 cup of heavy cream
– 1/2 cup of dark chocolate chips
– 1 tablespoon of unsalted butter
Ingredients:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a medium-sized saucepan, combine the water, butter, and salt and bring to a boil.
Instructions:
Once the butter has melted, add the flour and stir until a smooth dough forms. Cook the dough for about 1 minute, stirring constantly, until it pulls away from the sides of the pan.
Instructions:
Remove the dough from the heat and let it cool for a minute or two.
Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Instructions:
Transfer the dough to a piping bag fitted with a large round tip.
Pipe the dough onto the prepared baking sheet into 4-inch (10 cm) long strips, leaving about 2 inches (5 cm) between each strip.
Instructions:
Bake the pastry shells for 25 to 30 minutes, or until they are golden brown and crisp. Let them cool completely before filling.
Instructions:
In a saucepan, combine the milk and sugar and bring to a simmer over medium heat. In a separate bowl, whisk together the egg yolks and cornstarch until smooth.
Instructions:
Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from curdling.
Instructions:
Return the custard to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon. Remove the custard from the heat and stir in the vanilla extract.
Instructions:
Fill the cakes with the cooled custard using a piping bag.
To make the chocolate glaze, heat the cream in a small saucepan until it comes to a boil.
Instructions:
Remove the cream from the heat and add the chocolate chips and butter. Stir until the chocolate is melted and the mixture is smooth.
Instructions:
Dip the top of each filled pastry shell into the chocolate glaze, letting the excess drip off. Place the glazed eclairs onto a wire rack to set.
Instructions:
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