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 flavor.
Did you know why eclairs are known as eclairs? Eclairs translated to English mean Flash of Lightening and it’s thought they got their name because they’re eaten so speedily! A well-known French Chef is a concept to have created the Eclair someplace among the past due 1700s and early 1800s.
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Eclair Filling Ideas
There are so many specific alternatives for filling Eclairs. Here are some of my favorites
- Pastry Cream (Creme Patisserie) – Pastry cream is the most traditional filling for eclairs. It’s a thick vanilla custard however it could additionally be flavored with chocolate, espresso, or fruit.
- Whipped Cream – Whipped cream is an awesome smooth and delicious filling for eclairs. I like to add a little vanilla essence and sugar to the cream. Check out the recipe for a way to restoration over whipped cream.
- Diplomat Cream – This is simply equal parts pastry cream and whipped cream. It creates a lighter filling than pastry cream.
EQUIPMENT FOR THIS RECIPE
- Piping Bag
- Piping Tip
- Baking Sheet
- 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
- Add the butter, water, and salt to a saucepan. Heat over medium heat until it comes to a 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 a 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 holes in the Eclair. A pipe is full of Pastry Cream or whipped cream. Dip the Eclair in the Chocolate Ganache and leave to set for a few minutes.
- 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.
- Yield: 20 ECLAIRS
- Prep time: 30 mins
- Cook time: 20 mins
- Total time: 50 mins
- Keyword: Chocolate Eclairs
- Author: Allrecipeseb.com
YIELD: 20 Eclairs
SERVING SIZE: 1 Eclair
Amount Per Serving: CALORIES: 141
TOTAL FAT: 9g
SATURATED FAT: 5g
TRANS FAT: 0g
UNSATURATED FAT: 3g
* Percent Daily Values are based on a 2000 calorie diet.
** Nutrition information is not available for all ingredients. The amount is based on available nutrient data.
If your eclairs are soggy once you’re taking them out of the oven and before you have filled them the purpose for that is maximum likely no longer completely baked. The eclair shells want to be baked lengthy enough so there’s no greater moisture in the pastry, leading them to terrific mild, ethereal, and crispy. Give them a touch longer in the oven next time till they may be golden brown and crispy.