How to Make Chocolate Eclairs - Part 2 of Choux Pastry & Cream Puffs
Recipe type: Dessert / Cakes / Baking
In our previous episode we made choux pastry and used this to make cream puffs, or profiteroles. If you missed it, click the onscreen link. Today we're going to make chocolate eclairs.
- 1 Portion Choux pastry piped into 3 to 4 inch logs and baked per previous episode
For the Pastry Cream
- 3 Eggs
- 50g Sugar
- Pinch of Salt
- 20g All-purpose flour
- 15g Cornflour
- 300ml Hot milk (almost boiling)
- 5ml Vanilla extract
For the Chocolate Glaze
- 55g Grated dark chocolate / bitter chocolate
- 60ml Hot cream (almost boiling)
- 7.5ml Golden syrup
- 2.5ml Vanilla extract
- We're starting with the pastry cream which is the filling. Place the eggs, sugar and salt in a large mixing bowl and whisk these together briefly.
- Pour in the sifted all purpose flour and cornflour and whisk this in until smooth.
- Start adding the hot milk a little at a time, whisking after each addition. Be careful not to add it too quickly as this will cook and curdle the egg. Continue until all of the milk is combined.
- Transfer the mixture to a saucepan or wok and heat this over medium heat stirring continuously. As the mixture heats up and starts to cook it will start to form lumps. This is quite normal. Continue whisking and as the egg and flour in mixture cooks it will smooth out to a thick creamy custard. Turn off the gas, cover the custard with a cloche and allow it to cool completely.
- For the chocolate glaze, place the grated chocolate in a mixing bowl and pour in the hot cream. Whisk this in until all of the chocolate has melted.
- Add the syrup and vanilla extract and stir this thoroughly. Put the chocolate aside to cool.
- Cut the pastries down the center length-ways and pipe the custard cream onto the lower halves.
- Invert the lids and dip them in the chocolate glaze. Put the lids onto the eclairs and refrigerate for a few hours to set before serving.