Chocolate Eclairs


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Added by Serg
I show you how to make mini Chocolate Eclairs, the simple way.

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Pastry Cream(Chocolate):
400ml milk
4 egg yolks
90g sugar (superfine (caster))
20g cornstarch
20g plain (all purpose) flour
60g dark chocolate (50-60%)

Chocolate Glaze:
6g gelatin (in sheet form)
40g water
120g sugar
40g unsweetened cocoa powder, sifted
80g whipping (pouring) cream (min 35% fat)

Choux Pastry:
60ml water
60ml milk
50g unsalted butter, cut into cubes
1/2tsp salt
1/2tsp sugar
75g plain flour, sifted (all purpose)
2-3 medium eggs

1. Make chocolate pastry cream. (see pastry cream video linked above). Cover with cling-film touching surface and refrigerate until cool (about 2 hrs).
2. Make glaze:
Put gelatin into large bowl of cold water.
Over medium heat, stir sugar and water until dissolved then bring to boil.
Pour it over cocoa powder and stir until combined.
Put cream into saucepan over heat. As soon as comes to a simmer, remove from heat, squeeze excess water out of gelatin and add into cream. Stir until dissolves completely.
Pour cream over chocolate mixture and stir until combined.
Blitz with electric hand blender.
Strain through sieve.
Cover with clingfilm and refrigerate 2hrs (or can make up to 4 days in advance and store in fridge).
Remove from fridge, stir, smooth out any lumps then leave to sit at room temp. (or if made more than 2 hours in advance and the gelatin has set, warm in a pan over low heat until just melted then leave to come to room temperature).
3. Make choux pastry(see choux pastry video linked above) & pipe 6cm batons using 1.2cm piping nozzle.
4. Bake 190 C fan /375 F for 18mins or until puffed and golden brown.
5. Cool on wire rack.

Using small sharp knife make 2 small holes on underside of each eclair.
Beat cooled pastry cream until smooth then spoon it into piping bag, fitted with small nozzle (about 6mm).
Pipe cream to fill each eclair then refrigerate about 1hr.
Keep in fridge until serving.

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