Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, chocolate eclairs. It is one of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full). Glaze: In a small saucepan, heat. Fill eclairs (chill any remaining filling for another use).

Chocolate eclairs is one of the most popular of current trending meals in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Chocolate eclairs is something which I’ve loved my entire life.

To get started with this recipe, we must first prepare a few components. You can cook chocolate eclairs using 15 ingredients and 9 steps. Here is how you cook that.

The ingredients needed to make Chocolate eclairs:

1. Take For the choux pastry
2. Take 400 ml water
3. Get 150 g unsalted butter
4. Take 10 g caster sugar
5. Take 235 g plain flour
6. Take 6 medium eggs
7. Get For the chantilly cream
8. Take 600 ml double/heavy cream
9. Prepare 50 g icing sugar
10. Make ready 1 tsp vanilla bean paste or extract (not essence)
11. Make ready For the chocolate topping
12. Get 100 g dark chocolate 65% or higher
13. Take 125 g icing sugar
14. Prepare 50 g cocoa
15. Take 50 ml water approx 3-4 tbsp

It's almost like a vanilla pudding, with a prominent vanilla flavor, and not too sweet. But you can also fill your chocolate eclairs with a delicious chocolate pastry cream too. Here's a dark twist on a classic French confection: pastry cream-filled chocolate éclairs. There's no easier light-as-air pastry than éclair shells, and no more decadent filling than rich chocolate pastry cream.

Steps to make Chocolate eclairs:

1. To make the choux pastry, combine water, butter and sugar in a sauce pan and bring to the boil. Add the flour and stir for a few minutes on a lowish heat until the roux becomes shiny and pulls away from the sides of the pan.
2. If you have a food mixer, dump the hot mixture into it and mix with the paddle attachment until it stops steaming, if you don't have a mixer just cover with cling film with a few puncture holes to allow the steam to escape until it has cooled to room temperature. Now start adding the eggs, 1 by 1 and turn off the mixer when you add (in case you drop the whole egg inc shell) mix each egg until combined until all eggs are incorporated.
3. Now pipe the choux pastry with either a piping nozzle or if using a disposable bag just make a clean cut around 1cm in diameter. You decide what size to pipe but the standard would be around 4 inches long and 1 inch thickness (approx) Keep a steady squeeze and a slow deliberate movement (practice makes perfect) Leave room for each eclair to expand when baking. I'm using a silicone baking mat here but you can use baking parchment, tip make a few dots of the pastry under the paper first to secure.
4. Now with a wet finger even out your pre-baked eclairs (this also creates a little steam in the oven which aides the rise. 200c oven for about 20-25 minutes, after 15 minutes you can see these eclairs are not quite done, they will collapse the third image are perfect. leave to cool on a wire rack.
5. Break up the chocolate into a glass or stainless steel bowl, sit over simmering water DO NOT ALLOW THE WATER TO TOUCH THE BOW! When the chocolate has melted add in the icing sugar and cocoa
6. Stir in the icing sugar and cocoa as best as you can and then start adding hot water with a ladle from the simmering pan, do this about 1 tbsp at a time and work until you have achieved a beautiful glossy THICK chocolate sauce. Keep this mixture warm while you fill your eclairs.
7. Combine cream, icing sugar and vanilla in a bowl and whisk to firm peak, using a piping bag with a thin nozzle pipe cream into pastry shells until you see it ooze out, you can make a hole with a knife at each end of the pastry to make this easier.
8. Dunk the cream filled pastry into the still warm chocolate mix and hold for a few seconds, allow some excess chocolate to drip off and leave chocolate side up on a rack or tray. refrigerate fully before serving
9. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s

Combine the two, top the éclair with chocolate glaze, and you have a recipe for a gloriously simple yet luxurious dessert. Drop dough from teaspoon to form small eclairs onto greased cookie sheet. Prepare filling by combining milk, sugar, salt and flour; cook slowly until thickens. Eclairs are also topped with chocolate ganache, whereas the only time cream puffs are garnished with chocolate is if they're turned into dessert profiteroles. Chocolate ganache is very simple to make.

So that’s going to wrap it up for this exceptional food chocolate eclairs recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!