CHOCOLATE ECLAIRS

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The mouthwatering, chocolate-coated Eclairs……is filled with creamy-textured custard. It is a French cuisine dessert. This can also be made within your kitchen, instead of going to a French Bakery. It is made with the simple ingredients found at home.

The dough used for making homemade eclairs is a combination of butter, water, salt, flour, and eggs which cooked on the stovetop first and beaten until it’s a thick and slimy texture.

Even though the dough uses basic ingredients, getting the dough to the right texture is an important step.

The measurements of the ingredients should be done correctly, especially the flour, coz if the dough is too runny the eclairs will bake up flat and soggy.

The Eclair Dough

The dough used for making homemade eclairs is a combination of butter, water, salt, flour, and eggs.

The Texture

Preparing the dough to the right texture is an important step.

Baking Eclairs

Eclairs are baked at a certain temperature until raised and turned golden brown.

CHOCOLATE ECLAIRS 

 

INGREDIENTS:

 

For the dough:

  • Unsalted salted butter 8 tbsp
  • Water 1/2 cup
  • Milk 1/2 cup
  • Salt 1/4 tsp
  • Sugar 1 tbsp
  • Flour 1 cup
  • Eggs 4

For the Filling:

  • Whole milk 4 cups
  • Vanilla extract 1/2 tsp
  • Sugar 1/2 cup
  • Corn starch 11/2 cup
  • Salt 1 pinch
  • Eggs yolks 8
  • Butter 1/2 cup

For the icing:

  • Semisweet chocolate chips 1/2 cup
  • Heavy whipping cream 1/4 

 

INSTRUCTIONS:

  • Preheat oven to 450 degrees.
  • Melt the 1/2 cup butter in a medium saucepan over medium heat.
  • Once the butter is melted, add water and milk, increase to high heat until it starts to boil.
  • Reduce the flame, add salt and sugar.
  • Add the flour gradually, stirring rapidly.
  • Continue stirring until the dough begins to form a ball, not sticking to the sides of the pan then remove it from the heat.
  • Add eggs, one at a time, whisking until completely mixed in after each egg.
  • On a greased cookie sheet pipe out the dough in strips.
  • Bake for 10 minutes at 450F.
  • Reduce oven heat to 325F and bake it for 20 more minutes or until lightly golden.
  • Allow the eclairs to cool on a wire rack.

For the Vanilla Cream Filling:

 

  • In a medium saucepan, bring the milk and vanilla to a simmer.
  • In a separate bowl, mix sugar, cornstarch, and salt, then add the egg yolks and mix until smooth and creamy. 
  • Gradually mix in the milk while whisking frequently.
  • Return the filling to the saucepan and cook till thick.
  • Cool the custard filling and fill it in a piping bag.
  • Poke holes in the bottom of the eclairs and fill the shell with custard.

For the chocolate icing:

 

  • Mix the chocolate chips and cream.
  • Warm it till the chocolate melts in a thick consistency.
  • Dip the top of the eclairs upside down and let excess amounts drip off.
  • Refrigerate the eclairs for an hour before serving.