Chocolate Eclair #dessert #baking

Chocolate eclair formula is definitely not standard. Think about every one of the modifiers to portray a treat you had always wanted and you'll discover these words in these basic yet delicious eclairs. Given that they are secured with rich dull chocolate coat, eclairs formally take a top spot in my preferred pastries rating.

This one is for all French treat sweethearts. This Chocolate Eclair Recipe is a standout amongst the most well known and most heavenly pastries at any point made. Furthermore, I'm going to enable you to make this exemplary French treat at home. The procedure takes a touch of time however you'll be remunerated with the creamiest and lighter than air Eclairs.

These hand crafted chocolate eclairs are light thus addictive. It's difficult to oppose the compulsion to eat the entire group. Actually, when the last eclair is eaten up you'll be longing for some more.

These Homemade Eclairs are a scrumptious treat you can easily make following my step-by-step instructions. Classic French dessert recipe you'll be making again and again.

Ingredients
For the Choux Pastry

• 250 ml (1 cup + 2 tsp) water
• 70 grams (5 tbsp) butter
• 150 grams (1 cup) all-purpose flour
• 4 eggs
• 1/8 tsp salt

For the pastry cream

• 350 ml (1 1/2 cup) cold milk
• 30 grams (3 3/4 tbsp) corn starch
• 100 grams (1/2 cup) sugar
• 75 grams (1/3 cup) butter at room temperature
• 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
• 1 tsp vanilla extract

For the chocolate glaze

• 150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
• 125 grams (1/2 cup plus 2 tsp) heavy cream

Instructions
Prepare the choux batter:

1. Preheat the oven to 400 F and line two sheet pans with a parchment paper.
2. In a medium non-stick pot combine water with salt and bring to a boil.
3. Add butter and bring to a boil one more time.
4. Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
5. Remove pot from the heat and let the batter cool for 5 minute.
6. Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time (See the video).
7. Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them. 
8. Bake for 15 minutes.
9. Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack. (Don't open the oven during baking. Otherwise your Choux pastry won't rise)

Prepare the pastry cream:

1. In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk. 
2. To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (1/4 cup) of sugar and stir until sugar dissolves.
3. When milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.
4. In a large bowl beat the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns almost white.
5. Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside. (t's best if milk-cornstarch mixture and whipped butter are of the same temperature. )
6. In a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
7. Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening. (See the video for the details)

For the chocolate glaze:

1. Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
2. Remove from the heat and cool for a few minutes.
3. Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.

For more detail : bit.ly/2lZDWof