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
Intense Chocolate Eclair – Bruno Albouze
Eclair means 'flash of lightning' (Eaten quickly)..no wonder why ???? Chocolate pate a choux, intense chocolate crémeux, mirror glaze & cocoa nibs... Get my signature chef's apron! To get the full recipe go to Recipes / Shop / Gallery / Events / Blog @ Instagram@ Facebook@ Pinterest@ Twitter@
Salted caramel & chocolate eclairs
Another awesome recipe for those with a sweet tooth! Step by step guide for salted caramel & chocolate eclairs.
How to bake Eclairs at home | Choux pastry made easy | Chocolate- Caramel eclairs recipe
It’s time to up our baking game and bake eclairs at home! It’s a slightly complicated process but I hope watching today’s video would simplify it for you. Don’t be intimidated, get those ingredients off the shelves and give baking eclairs at home a shot! It’s worth all the time and effort, trust me!
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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.
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,
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Learn how to bake RICH Eclairs and Creme Caramel | Paul Hollywood’s Pies & Puds
Paul takes on eclairs and creme caramel desserts with a coffee twist.
#PaulHollywood #EasyBakes #eclair #crèmecaramel
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