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
Caramel Eclairs
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Eclairs
While éclairs in the wonderful world of French pastries are made with custard hidden inside, éclairs as we know them here in Australia are split and generously filled with whipped cream.
A neat trick for a great éclair cream filling is adding mascarpone. It adds structure so the cream doesn’t completely squirt out when you take a bite (because don’t you just hate that!?), as well as improving storage quality.
And as for the choux pastry? It’s light-as-air and beautifully crisp, something you rarely see with store bought eclairs!
PRINT RECIPE:
Caramel Eclairs
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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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Caramel Chocolate Cream Puffs & Eclairs! With CARAMEL Buttercream & Real GOLD!
FULL RECIPE HERE:
EPIC almond and caramel chocolate cream puffs and eclairs recipe! This fancy pate a choux dessert is made with chocolate pate a choux, caramel French buttercream, home-made caramel sauce and gold leaf! Make this recipe as cream puffs, mini Paris Brest or even eclairs!
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Chocolate Caramel Eclairs Recipe
Simple Chocolate Caramel Eclairs recipe
Full recipe
Ingredients
Eclairs
½ cup Water
2 Large Eggs
¼ cup Butter
½ cup Flour
½ tbsp Sugar
¼ tsp Salt
½ tsp Vanilla Extract
Caramel Pastry Cream
½ cup Caramel recipe here
¼ cup Sugar
½ tsp Vanilla Extract
¾ cup Milk 1
⅛ cup Cornstarch
2 Egg Yolk
¼ cup Milk 2
½ tbsp Butter
¼ tsp Salt
½ cup Heavy Cream cold
Other Ingredients
1 cup Dark Chocolate
Instructions
Éclairs
Preheat the oven at 375°F.
In a saucepan combine water, butter, milk, sugar, and salt. Bring to a boil. Then turn off the heat.
Add flour and whisk quickly until well combined.
Turn on the heat again and cook for one-two minutes more.
Place it in a bowl and let it cool.
Add the eggs one at a time and stir vigorously with a wooden spoon until uniform and shiny.
Scoop choux dough into a pastry bag with a ½-inch plain tip.
Served chilled. Enjoy!
Pipe 1-inch oblong shape onto a sheet tray lined with parchment paper. Give a distance of 1 inch in each éclair.
Bake at 375°F for 20 minutes.
After 20 minutes, open the oven and prick the choux to let the steam escape, then reduce the oven temperature to 350°F and continue baking the choux in the oven for 5-10 minutes.
When the éclair is golden brown, remove it from the oven. Let the choux/éclair cool completely.
Caramel Pastry Cream
Add sugar and milk 1 to the pot with medium heat, don't boil over.
In a bowl mix cornstarch, egg yolks, milk 2, vanilla extract.
Add to the pot and whisk continuously until the pastry cream has thickened.
Turn off the heat, add cold butter and caramel, then whisk until combined. Cover it with plastic wrap and press it directly onto the surface of caramel pastry cream to prevent it from forming a skin on the surface. Let it cool completely in a refrigerator.
Place cold heavy cream in the bowl and whisk until hard peaks.
Whisk the cooled caramel pastry cream a little bit so the texture will be softer. Then add whipping cream. Then fold it gently until everything is well combined.
Transfer the caramel pastry cream into a piping bag with ½ inch plain tip.
Turn the eclair over, makes 3 holes on the bottom using a knife.
Fill the eclair with caramel pastry cream until the eclairs are full. Put it in the fridge while waiting for the chocolate to melt.
Place dark chocolate couverture into a bowl then melt dark chocolate couverture in a double boiler. Remove the bowl from the pot when all the dark chocolate has melted.
Carefully dip each eclair in the melted dark chocolate. Once the eclairs are coated, gently shake them to allow the excess chocolate to drip down into the bowl again. Then place it on a wire rack and refrigerate right away to allow the dark chocolate to set.