Chocolate eclairs
Description
Perfect for serving with tea and coffee. How to prepare chocolate eclairs at home? You will need the following ingredients: water, flour, salt, butter, eggs, milk, sugar, starch, dark chocolate, and chocolate fondant. I also recommend preparing a few essential baking tools, without which it's impossible to do: a pastry bag with a toothed tip and a flat spatula. Happy cooking! Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the necessary ingredients for the dough.
- 2
Step 2
Also, prepare the ingredients for making the cream.
- 3
Step 3
Pour water into a saucepan, add butter and salt. Place over heat and warm until the butter has completely melted.
- 4
Step 4
Break one egg into a separate container. Put two more eggs into another and mix them.
- 5
Step 5
Pour the flour into a saucepan and mix. When shaken, the mixture will quickly come together and form a round ball.
- 6
Step 6
Slightly dry the resulting dough ball in a saucepan, then remove from heat and add one egg. While stirring with a spatula, add the other two eggs. Mix the dough until a uniform, thick, soft, and pliable consistency is achieved. If necessary, add one more egg.
- 7
Step 7
Place the resulting dough into a pastry bag fitted with a 14 mm toothed tip.
- 8
Step 8
Grease the baking sheet with butter. Dip a cutting board or a special ruler in flour and make flour marks on the baking sheet. They will help you shape even eclairs. For convenience, make the flour marks in a checkerboard pattern.
- 9
Step 9
Place the eclairs, preferably as evenly as possible.
- 10
Step 10
Bake in a preheated oven at 180 degrees for 30-40 minutes.
- 11
Step 11
While the eclairs are in the oven, prepare the custard cream. Pour milk into a saucepan. In a separate bowl, mix the egg yolks with sugar and starch.
- 12
Step 12
Melt the chocolate, you can use a microwave.
- 13
Step 13
When the milk comes to a boil, add the egg yolks, constantly stirring with a whisk (about 1 minute). Then pour in the chocolate, mix well, and cook for another minute. Add the butter, stir until combined, then remove from heat. Spread the mixture in a thin layer onto a baking sheet lined with plastic wrap. Cover the top with plastic wrap. Place the cream in the freezer for 10 minutes to cool down.
- 14
Step 14
Cool the eclairs, then use a serrated nozzle to make three holes (on the back side of each eclair).
- 15
Step 15
Transfer the cooled pastry cream to a plate.
- 16
Step 16
Fill a pastry bag with the cream.
- 17
Step 17
Fill the eclairs with cream.
- 18
Step 18
Remove excess cream with a spatula.
- 19
Step 19
Slightly heat the tube chocolate fondant (to 30 degrees). Squeeze out a little onto each éclair and use a spatula to spread it evenly over the surface. Run your thumb along the edge of the éclair to remove excess chocolate.
- 20
Step 20
Ready. Serve at the table.