Easy Homemade Chocolate Eclairs Recipe
- Yield: 8
- Servings: 6-8
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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Easy homemade chocolate éclairs recipe. Very easy and delicious dessert baked in the oven. To bake chocolate éclairs you need to use the choux paste. Choux paste originated in France and is the basis for many delightful sweet and savory variations, such as éclairs, cream puffs, and Gateau St.Honore. It is a light, attractive, and easily made paste, made from a cooked dough of water, butter, and all-purpose flour. Eggs are then beaten into it.
Cook the mixture in the saucepan until it leaves the sides. Beat in the eggs thoroughly. Keep the oven door closed for 15 minutes before checking the progress of the baking. Cook choux paste until quite firm and well dried out.
Ingredients: 1¼ cups (310 ml) water, 1/2 cup unsalted butter or margarine, 1 tablespoon granulated sugar, 1¼ cups all-purpose flour, 4 large eggs
Instructions: Place the water, butter, and sugar into the large saucepan over medium heat. Sieve all-purpose flour onto a piece of wax paper. When the water is boiling and the butter dissolved, quickly pour the flour into the saucepan, stirring rapidly with a wooden spoon.
Continue stirring until the mixture forms a smooth soft ball and leaves the sides of the saucepan. Remove from the heat. Set aside and allow cooling for 2 minutes. Beat the eggs slightly, add to the mixture one forth at the time, and beat well until thoroughly absorbed. Continue to beat until a satin-like shine develops. The mixture is now ready for piping.
Easy Homemade Chocolate Éclairs Recipe
- 1 quantity Choux Paste (see recipe above)
- 2½ cups (625 ml) whipping cream
- 2/3 cup semi-sweet chocolate pieces
To make éclairs: preheat the oven to 400 F (200 C). Lightly grease a baking sheet with cooking spray.
Put a 1/2 inch (1.25 cm) plain or star nozzle in a pastry bag. Place the Choux Paste into the bag and pipe the éclairs onto baking sheet. They should be 2-3 inches (5-7.5 cm) long and inches (7.5 cm) apart.
Sprinkle the éclairs and the tray liberally with water. Bake in preheated oven for 15 minutes, then reduce the temperature to 350 F (175 C) and bake for a further 5 minutes.
Turn the oven off and leave for 5 mire minutes if not cooked enough. The éclairs should be crisp, light and of an oven color. Transfer cooked éclairs from the baking sheet to a wire cooling rack. Cool open lengthwise.
To fill, pipe the whipped cream into the éclairs with a star nozzle in a pastry bag. Place the chocolate in the top of a double boiler, melt slowly, and stir well to remove all lumps. Do not overheat! Dip the tops of the éclairs into the chocolate and allow setting.