Chocalte Eclairs
Author: Taste of Cakes // Category:
Hello-
It's been a while and I still don't have the recipe book I used to make the profiteroles.
However, recently I made chocolate eclairs, and I do have the recipe for the pastry, the cream and the chocolate sauce. Essentially you can use the same recipe for the pastry and the chocolate sauce for the eclairs and profiteroles, the only difference is the eclairs of cream and the profiteroles have ice cream.
Recipe for Chocolate Eclairs
Makes 12 ( I think mine made 5, I made them WAY too large)
Choux Pastry
5 Tbsp Butter cut into small pieces, plus extra for greasing
2/3 C. H2O
3/4 C. All- Purpose Flower, sifted (no lumps)
2 Eggs
Pastry Cream
2 Eggs, beaten lightly
1/4 C. superfine sugar
2 Tbsp Cornstarch
1 1/4 C. Milk
1/4 tsp. Vanilla Extract
Chocolate frosting
2 Tbsp Butter
1 Tbsp Milk
1 Tbsp Unsweetened Cocoa
1/2 C. Confectioners' Sugar
1 3/4 oz./50 g. White Chocolate, broken into pieces
Preheat oven to 400F. Lightly grease cookie sheet. Place the water in the pan, add butter and heat gently, letting butter melt. Bring water to a rolling boil, remove pan from heat, add the flour all at once, beat well until the mixture leaves the sides of pans and forms a ball. Let cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon into large pastry bag fitted with a 1/2 inch plain tip.
Spring the cookie sheet a little water. Pipe eclairs 3 inches long, spaced well apart. Bake in oven for 30-35 minutes or until crisp golden brown. Make a small slit in the side of each eclair to let steam escape. Let cool on wire rack.
While in the oven, make pastry cream. Whisk the eggs and sugar until thick and cream. Fold in the cornstarch. Heat the milk until almost boiling and pour onto eggs, whisking. Transfer to the pan and cook over low heat, stirring until thick. Remove the pan from the heat and stir in the vanilla extract. Cover with parchment paper and let cool.
Next, melt the butter with milk in a pan and remove from heat, stirring in the cocoa and sugar. Split the eclairs lengthwise and pipe in pastry cream. Spread the frosting over the top of the eclair. Melt a little white chocolate in a heatproof bowl set over a pan on gently simmering water, then spoon over the chocolate frosting, swirl in and let set.
Enjoy!
This recipe was found in Delicious Pastries
It's been a while and I still don't have the recipe book I used to make the profiteroles.
However, recently I made chocolate eclairs, and I do have the recipe for the pastry, the cream and the chocolate sauce. Essentially you can use the same recipe for the pastry and the chocolate sauce for the eclairs and profiteroles, the only difference is the eclairs of cream and the profiteroles have ice cream.
Recipe for Chocolate Eclairs
Makes 12 ( I think mine made 5, I made them WAY too large)
Choux Pastry
5 Tbsp Butter cut into small pieces, plus extra for greasing
2/3 C. H2O
3/4 C. All- Purpose Flower, sifted (no lumps)
2 Eggs
Pastry Cream
2 Eggs, beaten lightly
1/4 C. superfine sugar
2 Tbsp Cornstarch
1 1/4 C. Milk
1/4 tsp. Vanilla Extract
Chocolate frosting
2 Tbsp Butter
1 Tbsp Milk
1 Tbsp Unsweetened Cocoa
1/2 C. Confectioners' Sugar
1 3/4 oz./50 g. White Chocolate, broken into pieces
Preheat oven to 400F. Lightly grease cookie sheet. Place the water in the pan, add butter and heat gently, letting butter melt. Bring water to a rolling boil, remove pan from heat, add the flour all at once, beat well until the mixture leaves the sides of pans and forms a ball. Let cool slightly, then gradually beat in the eggs to form a smooth, glossy mixture. Spoon into large pastry bag fitted with a 1/2 inch plain tip.
Spring the cookie sheet a little water. Pipe eclairs 3 inches long, spaced well apart. Bake in oven for 30-35 minutes or until crisp golden brown. Make a small slit in the side of each eclair to let steam escape. Let cool on wire rack.
While in the oven, make pastry cream. Whisk the eggs and sugar until thick and cream. Fold in the cornstarch. Heat the milk until almost boiling and pour onto eggs, whisking. Transfer to the pan and cook over low heat, stirring until thick. Remove the pan from the heat and stir in the vanilla extract. Cover with parchment paper and let cool.
Next, melt the butter with milk in a pan and remove from heat, stirring in the cocoa and sugar. Split the eclairs lengthwise and pipe in pastry cream. Spread the frosting over the top of the eclair. Melt a little white chocolate in a heatproof bowl set over a pan on gently simmering water, then spoon over the chocolate frosting, swirl in and let set.
Enjoy!
This recipe was found in Delicious Pastries
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