Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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The Tastiest Dessert I'Ve Ever Tried. How To Make Perfect Eclair.
The tastiest dessert i've ever tried. I'll show you how to make perfect crack-free homemade Eclairs in this video. Don't forget to watch until the end to see common mistakes when making Eclairs and how to avoid them at the end of the video.
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Ingredients:
Choux pastry dough:
- 3 large eggs
- 90g cake flour
- 140g water
- 60g butter
- 10g sugar
- 1/2 tsp salt
Vanilla custard cream filling:
- 250g milk
- 3 large egg yolks
- 55g sugar
- 25g butter
- 25g cornstarch
- 1/2 tsp vanilla extract
- 120g whipping cream
- 10g sugar
Chocolate ganache:
- 70g dark chocolate
- 50g whipping cream
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How to Make Cream Puffs & Éclairs
I show how to make cream puffs or profiteroles and éclair. They are a filled French choux pastry ball with a typically sweet and moist filling of whipped cream, custard, pastry cream, or ice cream. The puffs may be decorated or left plain or garnished with chocolate sauce, caramel, or a dusting of powdered sugar. They are very similar to a éclair which is an oblong pastry made with the same dough as the cream puff and filled with a cream and topped with icing. A éclair is typically made into an oblong shape with a pastry bag and baked until it is crisp and hollow inside.
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Von Malegowski Equipment List (Updated 2020):
First, you must prepare the pastry dough. It contains only butter, water, flour, and eggs. Instead of a raising agent, it employs high moisture content to create steam during cooking to puff the pastry. The choux pastry paste is piped through a pastry bag or dropped with a pair of spoons into small balls and baked to form largely hollow puffs. After cooling, the baked puffs are injected with filling using a pastry bag and narrow piping tip, or by slicing off the top, filling them, and reassembling. For sweet cream puffs, additional glazes or decorations may then be added.
The most common presentations are pastry cream, whipped cream, or ice cream filling, topped with powdered sugar or chocolate ganache and possibly more whipped cream. They are also served plain, with a crisp caramel glaze, iced, or with fruit. Filled and glazed with caramel, they are assembled into a type of pièce montée called croquembouches, often served at weddings in France and Italy, during the Christmas holiday in France, and are served during important celebrations in Gibraltar. Profiteroles are also used as the outer wall of St. Honoré Cake.
Ingredients: For about 24 cream puffs
- 150g All-purpose Flour
- 1 Teaspoon sugar
- ½ Teaspoon Salt
- 100g Unsalted Butter
- 200ml Water
- 125ml Milk
- 4 Eggs
Whipped Cream:
- 1 Cup Whipping Cream/Heavy Cream (240ml)
- 1 ½ Tablespoons Powdered Sugar
- ½ Teaspoon Vanilla Extract
Instructions:
1. In a medium sauce pot, add butter, sugar, salt, milk, and water. Set to medium heat to melt the butter completely and bring to a boil. Meanwhile, in a mixing bowl, sift flour and set aside.
2. As soon as it starts to boil take it off the heat. Add flour all at once then stir until combined.
3. Bring the pot back to the heat. Stir constantly until it starts to form a ball and there is a thin layer sticking to the bottom of the pot. Transfer it to a bowl and let it cool for about 5 minutes.
4. Add the eggs one at a time, mix well after each addition. The dough should be sticky not slick and should be stiff enough to hold a peak but be able to fall from the spoon.
5. Transfer the dough to a pastry/piping/icing bag with a large tip.
6. Line a baking sheet with parchment paper. Pipe the choux dough on to the baking sheet into 1.5 inch balls. You can also use two spoons to make the dough into balls on the baking sheet. Once you get to the size swirl the tip. If the dough balls get pointed tips dip your finger in water and slightly push down the little pointy parts.
7. Bake at 400° F. (200° C.) for about 20 minutes, or until they are well swollen and golden brown. Cooking time varies depending on the size of choux you piped.
8. Once out of the oven check the inside of one of the puffs to make sure it is dry. If it is wet inside you can put them back in the oven for a few minutes. When they are done let them cool completely.
9. To fill the creampuffs you can cut them in half and add the filling. Or you can cut an ‘X’ shape in the bottom and inject them with your filling of choice. Once filled with any kind of cream filling, they must be stored in the refrigerator.
Whipped Cream Instructions:
1. Pour the whipping cream/heavy cream into a mixing bowl. Add the powder sugar, and vanilla extract.
2. Put the mixing bowl and mixer whisk in the refrigerator for 30 minutes or longer. This will help the cream have stiffer peaks.
3. At medium-high speed, whip until thickened and stiff peaks have formed.
Tips:
1. A éclair uses the same dough as the cream puff but is made into an oblong shape.
2. Don’t open the oven door during baking because the cream puff may collapse.
3. Before you put them in the oven you can brush the tops of the puffs with a little bit of egg wash to give them a golden amber shine when they come out.
4. If you want the cream puff to be really crisp, fill shortly before you are about to serve. You can store them in an airtight container in the refrigerator for 2-3 days and can freeze even filled puffs for several weeks.
Music:
Tracks: (Tobu, Wholm & Blume – Cool), (Sapphire), (Dreams)
Artists: Tobu
Intro Music: YouTube Audio Library
Tracks: Foundation
Artists: Vibe Tracks
Chocolate Eclairs & Chicken Puffs Recipe | Cream Puffs | Chocolate Eclairs | Baking Week Recipe #7
Learn how to make delicious chocolate eclairs and chicken puffs recipe which is so yummy tasty recipe you can make it very easily to follow this recipe step by step and serve it to your family or make it for tea time party.
#ChocolateEclaris #ChickenPuffs #CreamPuffs
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HOW TO MAKE cream PUFF and ECLAIRS | SUPER EASY DIY RECIPE
Today i will show you how to make cream puff and eclairs, one of the scariest basic pastry recipe, the PATE A CHOUX, this is a super easy diy recipe
In this video, you will see how to make the perfect eclair and a superlative choux.
We will prepare also the choux au craquelin on top, that will help to make them heavily crunchy and perfectly round.
After this video, you will stop looking for any other recipe and you will surprise your guest and family, they will ask you in which pastry shop did you buy them.
Ingredient pate a choux (recipe for cream puff and eclairs)
188gr water
62gr whole milk
7,5gr caster sugar
2,5gr salt
150gr plain flour
250gr eggs
100gr burro
Ingredients craquelin
75gr butter
90gr brown sugar
90gr plain flour
Refill this pate a choux with your favourite filling, I did use my homemade pastry cream, it's delish and very easy, check out the recipe here:
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#diy #puff #eclair #creampuff #pastry #pastryrecipe #danieletasso #choux #homemade #homebaking #pastrytutorial
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