Chocolate Eclairs

Chocolate Eclairs takes about 3 hours and 55 minutes from beginning to end. For $2.01 per serving, this recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 6g of protein, 65g of fat, and a total of 731 calories. This recipe serves 10. 54 people were glad they tried this recipe. This recipe from Foodnetwork requires sugar, water, water, and vanilla bean. A few people really liked this side dish. Overall, this recipe earns a not so amazing spoonacular score of 24%. If you like this recipe, you might also like recipes such as chocolate eclairs, Chocolate Eclairs, and Chocolate Eclairs.

Servings: 10

Preparation duration: 10 minutes

Cooking duration: 225 minutes

 

Ingredients:

1/4 cup cornstarch

2 cups whole, 2 percent fat, or 1 percent fat milk

1 egg

6 egg yolks

3 eggs, plus 1 extra, if needed

1 cup all-purpose flour

1/2 cup heavy cream

1/2 teaspoon salt

4 ounces semisweet chocolate, coarsely chopped

2/3 cup sugar

1 1/2 teaspoons sugar

1 tablespoon cold unsalted butter

8 tablespoons (1 stick) unsalted butter

1/2 vanilla bean, split lengthwise

1 cup water

1 1/2 teaspoons water

Equipment:

sauce pan

whisk

bowl

sieve

plastic wrap

baking paper

wooden spoon

hand mixer

oven

frying pan

baking sheet

pastry bag

microwave

Cooking instruction summary:

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.

 

Step by step:


1. 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.

2. Add the cornstarch and whisk vigorously until no lumps remain.

3. Whisk in 1/4 cup of the hot milk mixture until incorporated.

4. Whisk in the remaining hot milk mixture, reserving the saucepan.

5. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.

6. Remove from the heat and stir in the butter.

7. 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.

8. 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).

9. 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.

10. 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.

11. 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.

12. Egg Wash: In a bowl, whisk the egg and water together.

13. 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.

14. 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.

15. 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).

16. Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat.

17. Put the chocolate in a medium bowl.

18. 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.

19. 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.

20. Serve chilled.


Nutrition Information:

Quickview
730k Calories
6g Protein
64g Total Fat
33g Carbs
2% Health Score
Limit These
Calories
730k
37%

Fat
64g
99%

  Saturated Fat
26g
168%

Carbohydrates
33g
11%

  Sugar
18g
20%

Cholesterol
267mg
89%

Sodium
155mg
7%

Caffeine
9mg
3%

Get Enough Of These
Protein
6g
13%

Selenium
17µg
24%

Vitamin D
3µg
21%

Vitamin A
746IU
15%

Vitamin E
2mg
14%

Vitamin B2
0.22mg
13%

Phosphorus
130mg
13%

Manganese
0.25mg
12%

Folate
47µg
12%

Iron
1mg
11%

Copper
0.19mg
9%

Vitamin B1
0.13mg
9%

Vitamin B5
0.73mg
7%

Vitamin B12
0.43µg
7%

Magnesium
26mg
7%

Zinc
0.91mg
6%

Fiber
1g
5%

Calcium
44mg
4%

Vitamin B3
0.86mg
4%

Vitamin B6
0.08mg
4%

Potassium
126mg
4%

Vitamin K
2µg
2%

covered percent of daily need
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Related Videos:

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How To Make Chocolate Eclairs | Chocolate Eclairs Recipe | COOK LIKE A BOSCH | Upasana Shukla

 

How to Make Eclairs / Chocolate Eclair Recipe

 

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