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Chocolate eclairs
Chocolate eclairs

Before you jump to Chocolate eclairs recipe, you may want to read this short interesting healthy tips about Try Using Food to Elevate Your Mood.

In general, people have been trained to think that “comfort” foods are terrible for the body and must be avoided. However, if your comfort food is candy or junk food this might be true. Other times, however, comfort foods can be completely nutritious and it’s good for you to eat them. Some foods really do elevate your mood when you consume them. When you are feeling a little down and need an emotional boost, try some of these.

Eggs, you may be astonished to discover, are terrific at combating depression. Just make sure that you don’t throw away the egg yolk. The yolk is the part of the egg that is the most crucial in terms of helping elevate your mood. Eggs, the yolks in particular, are loaded with B vitamins. B vitamins can actually help you raise your mood. This is because they help your neural transmitters–the parts of your brain that affect your mood–run better. Eat an egg and feel a lot happier!

Now you know that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a couple of of these hints instead.

We hope you got insight from reading it, now let’s go back to chocolate eclairs recipe. You can have chocolate eclairs using 15 ingredients and 9 steps. Here is how you achieve it.

The ingredients needed to prepare Chocolate eclairs:
  1. You need For the choux pastry
  2. Provide 400 ml water
  3. Use 150 g unsalted butter
  4. Get 10 g caster sugar
  5. Take 235 g plain flour
  6. Prepare 6 medium eggs
  7. Prepare For the chantilly cream
  8. Provide 600 ml double/heavy cream
  9. Prepare 50 g icing sugar
  10. Take 1 tsp vanilla bean paste or extract (not essence)
  11. Take For the chocolate topping
  12. Prepare 100 g dark chocolate 65% or higher
  13. Take 125 g icing sugar
  14. Provide 50 g cocoa
  15. You need 50 ml water approx 3-4 tbsp
Steps to make Chocolate eclairs:
  1. To make the choux pastry, combine water, butter and sugar in a sauce pan and bring to the boil. Add the flour and stir for a few minutes on a lowish heat until the roux becomes shiny and pulls away from the sides of the pan.
  2. If you have a food mixer, dump the hot mixture into it and mix with the paddle attachment until it stops steaming, if you don't have a mixer just cover with cling film with a few puncture holes to allow the steam to escape until it has cooled to room temperature. Now start adding the eggs, 1 by 1 and turn off the mixer when you add (in case you drop the whole egg inc shell) mix each egg until combined until all eggs are incorporated.
  3. Now pipe the choux pastry with either a piping nozzle or if using a disposable bag just make a clean cut around 1cm in diameter. You decide what size to pipe but the standard would be around 4 inches long and 1 inch thickness (approx) Keep a steady squeeze and a slow deliberate movement (practice makes perfect) Leave room for each eclair to expand when baking. I'm using a silicone baking mat here but you can use baking parchment, tip make a few dots of the pastry under the paper first to secure.
  4. Now with a wet finger even out your pre-baked eclairs (this also creates a little steam in the oven which aides the rise. 200c oven for about 20-25 minutes, after 15 minutes you can see these eclairs are not quite done, they will collapse the third image are perfect. leave to cool on a wire rack.
  5. Break up the chocolate into a glass or stainless steel bowl, sit over simmering water DO NOT ALLOW THE WATER TO TOUCH THE BOW! When the chocolate has melted add in the icing sugar and cocoa
  6. Stir in the icing sugar and cocoa as best as you can and then start adding hot water with a ladle from the simmering pan, do this about 1 tbsp at a time and work until you have achieved a beautiful glossy THICK chocolate sauce. Keep this mixture warm while you fill your eclairs.
  7. Combine cream, icing sugar and vanilla in a bowl and whisk to firm peak, using a piping bag with a thin nozzle pipe cream into pastry shells until you see it ooze out, you can make a hole with a knife at each end of the pastry to make this easier.
  8. Dunk the cream filled pastry into the still warm chocolate mix and hold for a few seconds, allow some excess chocolate to drip off and leave chocolate side up on a rack or tray. refrigerate fully before serving
  9. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s

These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries. Like most french food/desserts they heavily. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY.

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