**Chocolate éclairs:** A journey of rich flavors and textures
Indulge in the delightful world of chocolate éclairs, a classic French pastry that combines rich flavors and exquisite textures. These delicate pastries consist of an airy choux pastry shell filled with a smooth and creamy chocolate filling, and topped with a rich chocolate ganache. Get ready to embark on a culinary journey with our comprehensive collection of chocolate éclair recipes, catering to various skill levels and preferences. Discover the secrets of making the perfect choux pastry, from mastering the art of piping to achieving the ideal golden-brown color. Explore a variety of filling options, from the classic chocolate ganache to more adventurous flavors like coffee, caramel, and raspberry. Whether you prefer a traditional approach or want to experiment with unique variations, our recipes will guide you through every step of the process. Prepare to impress your family and friends with these delectable treats, perfect for special occasions or as an everyday indulgence.
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
CHOCOLATE ECLAIRS
With creamy filling and fudgy frosting, this chocolate eclair recipe is extra special. -Jessica Campbell, Viola, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 9 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 400°. In a large saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from heat; let stand 5 minutes. Add eggs, 1 at a time, beating well after each addition. Continue beating until mixture is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or large round tip, form dough into nine 4x1-1/2-in. strips on a greased baking sheet. Bake 35-40 minutes or until puffed and golden. Remove to a wire rack. Immediately split eclairs open; remove tops and set aside. Discard soft dough from inside. Cool eclairs. , In a large bowl, beat milk and pudding mix according to package directions. In another bowl, whip cream until soft peaks form. Beat in sugar and vanilla; fold into pudding. Fill eclairs (chill any remaining filling for another use). , For frosting, in a microwave, melt chocolate and butter; stir until smooth. Stir in sugar and enough hot water to achieve a smooth consistency. Cool slightly. Frost eclairs. Store in refrigerator.
Nutrition Facts : Calories 483 calories, Fat 28g fat (17g saturated fat), Cholesterol 174mg cholesterol, Sodium 492mg sodium, Carbohydrate 52g carbohydrate (37g sugars, Fiber 1g fiber), Protein 7g protein.
CHEAT'S CHOCOLATE ECLAIRS
Make and share this Cheat's Chocolate Eclairs recipe from Food.com.
Provided by katew
Categories Dessert
Time 15m
Yield 12 eclairs
Number Of Ingredients 6
Steps:
- Whisk cream, vanilla and icing sugar together in bowl until thick.
- Place the bases of biscuits on a wire rack.
- Spoon on to them the cream mixture.
- Top with remaining biscuits.
- Mix together the melted chocolate and oil.
- Spread this mixture over the tops of the biscuits.
- Serve within the hour or they will go soft.
Nutrition Facts : Calories 570.3, Fat 46.5, SaturatedFat 25.3, Cholesterol 30.9, Sodium 369.4, Carbohydrate 45.8, Fiber 10, Sugar 3.8, Protein 11.7
CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 1h16m
Yield 13 to 15 eclairs
Number Of Ingredients 14
Steps:
- Pate a Choux: Preheat oven to 425 degrees F.
- Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs 1 at a time until completely incorporated. Pipe 5 to 6 inch rods of the mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 more minutes.
- Pastry Cream: Scald milk with 3/4-cup sugar and salt. Whisk yolks and remaining 3/4-cup sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour.
- Ganache: Melt chocolate and butter together over low heat, stirring constantly.
- Using a paring knife, poke a hole into 1 end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature.
CHOCOLATE ECLAIR HEARTS
Bake some sweet hearts for your sweetheart. In a twist on traditional oblong eclairs, the light French pastry known as pate a choux is piped into heart shapes and filled with milk-chocolate whipped cream. Topped with a glossy layer of dark chocolate glaze, these treats are perfect after a dinner party or dining a deux.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes about 2 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees. Using a 2 1/2-inch heart cookie cutter and a pencil, trace 12 hearts on a piece of parchment paper, spacing 1 inch apart. Repeat with another piece of parchment. Lightly coat 2 rimmed baking sheets with cooking spray; line with prepared parchment, traced side down. Set aside.
- Make the pate a choux: Sift flour and cocoa powder into a medium bowl. Put milk, butter, sugar, and salt into a large saucepan. Bring to a boil over medium heat, stirring until sugar has dissolved. Remove from heat, and add flour mixture all at once. Stir vigorously with a wooden spoon until flour has been incorporated.
- Set pan over medium-low heat. Continue to cook, stirring, until dough pulls away from sides of pan and forms a ball, about 1 minute. Transfer dough to the bowl of an electric mixer fitted with the paddle attachment. Mix on medium-low speed until just warm to the touch.
- Raise speed to medium. Add eggs, one at a time, mixing well after each addition. Transfer dough to a pastry bag fitted with a 1/4-inch plain tip (such as Ateco #802). Pipe onto prepared parchment, tracing outlines of hearts and then filling centers. Pipe another heart on top of first layer.
- Place hearts in oven. Reduce temperature to 400 degrees. Bake 10 minutes, then rotate sheets. Reduce to 350 degrees; bake 7 minutes. Transfer baking sheets to wire racks to cool slightly. Turn off oven.
- Using a serrated knife, halve hearts horizontally. Arrange, cut sides down, on wire rack. Place rack on baking sheet; transfer to oven. Prop open door slightly, and let hearts cool completely, 45 to 60 minutes. Remove from oven; set aside.
- Make the filling: Prepare an ice-water bath; set aside. Pulse chocolate in a food processor until finely chopped. Put 1 cup cream and the sugar into a medium saucepan. Bring to a simmer, stirring until sugar has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Transfer to a large bowl set in the ice-water bath. Let cool completely, whisking occasionally, 30 to 45 minutes. Pour through a fine sieve into a medium bowl.
- Put chocolate cream into the bowl of an electric mixer fitted with the whisk attachment. Add remaining cup cream. Beat on low speed until medium peaks form (do not overbeat).
- Make the glaze: Pulse chocolate in a food processor until finely chopped. Put cream and corn syrup into a medium saucepan. Bring to a simmer, stirring until syrup has dissolved. Add hot cream mixture to the food processor. Carefully pulse until completely smooth. Pour through a fine sieve into a bowl; use a rubber spatula to eliminate air bubbles.
- To assemble: Spoon glaze over tops of hearts. Let stand until set, about 10 minutes. Meanwhile, spread filling onto cut sides of bottoms of hearts. Sandwich tops and bottoms. Serve immediately, or refrigerate, uncovered, up to 4 hours.
CHOCOLATE ECLAIR DESSERT
This is a no-bake pudding dessert that's so quick and easy to make--everyone loves it. I always keep the ingredients on hand in case I need a quick dessert. It's best if it sits overnight before serving.
Provided by KBehrens2
Categories Desserts Chocolate Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Line the bottom of a 9x13-inch pan with graham crackers.
- In a large bowl, combine pudding mix and milk; stir well. Mix whipped topping into pudding mixture. Spread half of mixture over graham cracker layer. Top with another layer of graham crackers and the remaining pudding.
- Top all with a final layer of graham crackers and frost with chocolate frosting. Refrigerate at least two hours before serving to allow the graham crackers to soften.
Nutrition Facts : Calories 400.5 calories, Carbohydrate 65.6 g, Cholesterol 4.9 mg, Fat 13.7 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 6.4 g, Sodium 481.3 mg, Sugar 47.1 g
Tips:
- For a richer flavor, use high-quality chocolate with a cocoa content of at least 70%.
- Make sure the pastry dough is chilled before baking. This will help it to rise evenly and prevent it from becoming tough.
- When filling the éclairs, use a piping bag fitted with a small tip. This will help you to create a smooth, even filling.
- If you don't have a piping bag, you can use a spoon to fill the éclairs. Just be sure to fill them evenly and avoid making any holes in the pastry.
- Bake the éclairs until they are golden brown and puffed up. This will usually take about 20-25 minutes.
- Let the éclairs cool completely before glazing them. This will help the glaze to set properly.
- For a shiny glaze, use a mixture of powdered sugar and milk. You can also add a little bit of flavoring, such as vanilla extract or almond extract.
- If you want a thicker glaze, you can add a little bit of corn syrup or honey.
- Serve the éclairs immediately or store them in the refrigerator for up to 2 days.
Conclusion:
Chocolate éclairs are a delicious and impressive dessert that can be enjoyed by people of all ages. With a little bit of effort, you can easily make these treats at home. So next time you're looking for a special dessert, give chocolate éclairs a try. You won't be disappointed!
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