How To make Caramel Chocolate Eclairs
Ingredients
12
each
eclair shells, empty
2
cup
caramel pastry cream, chilled
1
cup
chocolate ganache, at room temperature
Directions:
With a small paring knife, pierce a small hole at each end of each eclair. Put pastry cream in pastry bag fitted with small plain tip. Insert tip into one hole in one eclair and squeeze to fill. Place tip in other hole and repeat. Repeat with each eclair until all are filled. Use a small offset spatula to glaze each eclair with chocolate ganache. Let ganache set before serving.
How To make Caramel Chocolate Eclairs's Videos
Chocolate Eclair recipe for beginners :) Bake with me!
Hello folks!
Welcome back to What’s For Tea :) Tonight I made these delicious chocolate eclairs :) a bit fiddly but easy to make! The choux pastry is as light as a feather, the cream filling is such a treat and the silky chocolate ganache topping is so decedent! What’s not to love!
Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,
-Cheryl x
Damalat cookery channel:
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Makes 12
1 Tablespoon clear honey
100g/3.5oz Plain (all purpose) flour
3 Medium eggs
200ml/6.7floz Water
200g/7ozChocolate
800ml/27floz Double cream
3 tablespoons Icing (confectioners) sugar
90g/3oz Unsa lted butter
Pinch of salt
1/2 teaspoon vanilla favouring (I used custard flavouring)
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How to Make Chocolate Eclair Dessert | Dessert Recipes | Allrecipes.com
Check out the 5-star recipe for Chocolate Éclair Dessert at
This video shows you how to make an impressive, no-bake chocolate éclair dessert. For something so elegant, it’s shockingly simple! French vanilla instant pudding is layered over graham crackers, and iced with chocolate frosting. So easy!
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Chocolate Eclairs Dessert Recipe by Food Fusion
Indulge in the ultimate chocolate dessert with our layered Chocolate Eclairs Dessert. This will have everyone asking for more. #HappyCookingToYou #FoodFusion #EBM #PeekFreans #DigitalAmmi #RamazanSpecial #peekfreans #digitalmom #chocolatelovers #dessertlovers #sweettooth #yum #foodgasm
Written Recipe:
Serves 6-8
Recipe in English:
Ingredients:
Prepare Biscuit Layer:
-Instant coffee 1 & ½ tbs
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as required
Prepare Pudding Layer:
-Doodh (Milk) 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
Prepare Coffee Ganache:
-Cooking chocolate chopped 200g
-Cream 100ml
-Makhan (Butter) 1 tbs
-Instant coffee 1 tbs
-Hot water 1-2 tbs
-Whipped cream
-Chocolate coated biscuits
Directions:
Prepare Biscuit Layer:
-In a bowl,add instant coffee,hot water & whisk well.
-Dip whole wheat slices in dissolved coffee & place in a bottom of 6 x 10 inch serving dish & set aside.
Prepare Pudding Layer:
-In a saucepan,add milk,condensed milk,instant pudding mix & whisk well.
-Turn on the flame,whisk continuously & cook on low flame for 2-3 minutes.
-Remove from stove & let it cool while whisking until it thickens.
-Pour pudding layer on soaked biscuits layer & spread evenly.
-Refrigerate for 30 minutes or until set.
Prepare Coffee Ganache:
-In a bowl,add cooking chocolate,cream,butter & microwave for a minute then mix until well combined.
-In a bowl,add instant coffee,hot water & mix well.
-In melted chocolate,add dissolved coffee & mix well then transfer to a piping bag.
-Pipe out prepared coffee ganache on pudding layer & spread evenly.
-Refrigerate for 1 hour.
-Decorate with whipped cream,chocolate coated biscuits & serve chilled!
Recipe in Urdu:
Ajza:
Prepare Biscuit Layer:
-Instant coffee 1 & ½ tbs
-Hot water ¾ Cup
-Peek freans Whole Wheat slices 8 or as required
Prepare Pudding Layer:
-Doodh (Milk) 2 & ½ Cups
-Condensed milk ½ Cup
-Instant pudding mix (plain) 2 packs (160g)
Prepare Coffee Ganache:
-Cooking chocolate chopped 200g
-Cream 100ml
-Makhan (Butter) 1 tbs
-Instant coffee 1 tbs
-Hot water 1-2 tbs
-Whipped cream
-Chocolate coated biscuits
Directions:
Prepare Biscuit Layer:
-Bowl mein instant coffee aur garam pani dal ker ache tarhan whisk ker lein.
-Whole wheat slices ko dissolved coffee mein dip karein aur 6 x 10 inch serving dish ka bottom mein rakh dein & side per rakh dein.
Prepare Pudding Layer:
-Saucepan mein doodh,condensed milk & instant pudding mix pani dal ker ache tarhan whisk ker lein.
-Chulha on akrein aur musalsal whisk kertay hoye halki ancch per 2-3 minutes kliya paka lein.
-Chulhay s ahata lein aur whisk kertay hoye custard ko thanda & garha ker lein.
-Soaked biscuits ki layer ka upper dal ker evenly pheela lein.
-30 minutes ya set ho janay tak refrigerate ker lein.
Prepare Coffee Ganache:
-Bowl mein cooking chocolate,cream aur makhan dal ker ek minute kliya microwave ker lein phir ache tarhan mix ker lein.
-Bowl mein instant coffee aur garam pani dal ker ache tarhan mix ker lein.
-Melted chocolate mein dissolved coffee dal ker ache tarhan mix karein aur piping bag mein transfer ker lein.
-Pudding layer per coffee ganache ki layer laga ker evenly pheela lein.
-1 hour kliya refrigerate ker lein.
-Whipped cream aur chocolate coated biscuits sa decorate ker lein & thanda serve karein!
Adding the Right Amount of Egg for the Perfect Eclair
Pate a Choux:
3.5 oz (100g) water
3.5 oz (100g) milk
3.5 oz (100g) butter
1 tsp salt
3/4 c (100g) AP flour
4 eggs
1. Bring milk, water, butter, and salt to a boil.
2. Turn off the heat and add flour all at once. Stir until the dough comes together.
3. Put the dough back on low heat, stirring constantly just until a film forms on the bottom of the pot.
4. Transfer to another bowl and let cool for at least two minutes.
5. Slowly add eggs and start checking the consistency once 3/4 of the eggs have been added. When ready the dough should slowly slide off the spatula and leave a V shape. You may not use all the eggs.
6. Using a French star tip (like Ateco 869), pipe the eclairs roughly 5in (13cm) long onto either a parchment or silicone mat lined sheet pan.
7. Lightly spray the eclairs with non-stick cooking spray and bake at 375F (190C) for 25 minutes and then turn down the oven to 325F (160C) and bake for another 15 minutes to dry out the eclairs.
Making The Perfect Eclairs With Christophe Adam (L'Eclair de génie)
Kirsten ventures to L'Éclair de Génie in Paris to chat with eclair extraordinaire Christophe Adam about how to make perfect éclairs and how he single-handedly brought éclairs back into fashion.
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Caramel Eclairs
How to make Caramel Eclairs at home.
For the list of ingredients and tips please go to:
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