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.
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Alexandra Sigal
[email protected]I've made these éclairs several times now and they're always a hit. They're the perfect dessert for any occasion.
Kamogelo Phora
[email protected]These chocolate éclairs were perfect! I will definitely be making them again.
Pattori 90
[email protected]I'm not sure what I did wrong, but my éclairs turned out flat. They didn't rise at all.
Nitesh patel
[email protected]These éclairs were a big hit with my family. They loved the chocolate filling and the light and airy pastry.
hellen kathure
[email protected]The chocolate glaze was a bit too thick. I had to thin it out with some milk.
CUMPUTER ANALYSis
[email protected]These éclairs were amazing! I would definitely make them again.
Benson William
[email protected]I had a hard time getting the éclairs to rise. I think I might have overmixed the dough.
Fouzia Akther
[email protected]These éclairs were a bit too sweet for my taste.
Kelsey Kay
[email protected]I love how versatile this recipe is. I've tried it with different fillings, such as vanilla custard and fruit jam. They're always delicious.
Mosi jutt
[email protected]These chocolate éclairs were delicious! The only thing I would change is to add a little more salt to the dough.
Imdad Malik
[email protected]I'm not much of a baker, but these éclairs were surprisingly easy to make. I followed the recipe step by step and they came out perfect.
Aaron Pillow
[email protected]Wow! These éclairs were a hit at my party. Everyone loved them. They were gone in minutes!
amorcito bello
[email protected]These chocolate éclairs turned out amazing! The pastry was light and airy, while the chocolate filling was rich and decadent. I loved the contrast of the two textures.