How to Make Eclairs / Chocolate Eclair Recipe
I’m sharing with you how to make Eclairs. This Chocolate Eclair recipe is so simple and easy and makes the most incredibly delicious homemade Eclairs. SUBSCRIBE for new videos every Sunday https://bit.ly/carinayt
Chocolate Eclairs are a French Choux Pastry recipe filled with Pastry Cream and covered in Chocolate Ganache. You can easily make these into mini eclairs or change them from chocolate eclairs to any other flavour.
If you would like to learn how to make homemade Eclairs then just follow this Chocolate Eclair Recipe.
Get the full recipe for Chocolate Eclairs https://recipesbycarina.com/eclairs-recipe/
More Baking Recipes https://www.youtube.com/watch?v=ZD8v-gW4bjY&list=PL5CBaQ3nMr6Eys_HTvt315WtuMEni7twn
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ABOUT
Welcome to Recipes by Carina! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Saucepan https://amzn.to/3anZIg3
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Piping Tip https://amzn.to/30VsS3m
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CHOCOLATE ECLAIR RECIPE
Ingredients
1 Stick / ½ Cup / 113g Butter
1 Cup / 250ml Water
½ tsp Salt
1 Cup / 125g Flour
5 Eggs
Pastry Cream https://youtu.be/gFO1nwBnYsU
4.5oz / 125g Dark Chocolate
¼ Cup / 65ml Heavy Cream
Instructions
Add the butter, water and salt to a saucepan. Heat over medium heat until it comes to the boil.
Add the flour to the saucepan and combine the ingredients together. Continue to mix over medium heat for a few minutes until the dough comes together in a ball and stops sticking to the sides of the pan. Transfer to a mixing bowl and leave to cool for 5-10 minutes.
Add 4 of the 5 eggs in one at a time, mixing well in between each addition. Test the batter for the dropping consistency (see notes) and add the last egg gradually if needed.
Add the dough to a piping bag and pipe 8cm or 3 inch long lines on a lined baking sheet. Place the Eclairs into a 220C/420F oven for 20-30 minutes or until golden brown and puffed up.
To make the Chocolate Ganache, heat the cream until it just comes to the boil. Pour it over the chocolate and leave for 5 minutes. Stir the ganache to incorporate the melted chocolate and cream until smooth.
To make the Eclairs use a knife or piping tip to create to holes in the Eclair. Pipe full with Pastry Cream or whipped cream. Dip the Eclair in the Chocolate Ganache and leave to set for a few minutes.
Notes
When adding the eggs make sure to check for the dropping consistency. This is when you scoop up the dough with a wooden spoon and hold it up the batter will drop off in one clump after a few seconds.
When piping the Eclairs use water on your finger to round out the edges if they are messy.
You can fill the Eclairs with so many different fillings. Pastry Cream is traditional or for an easier option freshly whipped cream works perfectly.
These Eclairs will last unfilled for 2-3 days in an airtight container. Only fill them 30-60 minutes before serving as the Eclair will soak up moisture from the filling and become soggy.
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MY FAVORITE COOKING EQUIPMENT
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