Combine water, butter, sugar and salt in a heavy-based saucepan. You want to know how to store them right? French star tip (1/2 inch diameter) – the grooves in the star tip create a “raked” dough that prevents the eclair shells from cracking as they expand. I typically use vanilla pastry cream, or chocolate pastry cream, or cream diplomat for a lighter option. Personally, I prefer the first method, but either method is effective. I’ve never seen flour measured like this before. I came about this little discovery quite by accident. . BY Karl Tessendorf. Pastry shells can also be frozen in an airtight container. 5. When water starts to boil (butter should be melted by this point), remove from the heat and add flour. Chill in fridge for 5 minutes, then spread over the top of the eclairs and leave to set. Carefully and evenly dip each eclair in the warm chocolate glaze. and filling the thawed shells just before serving. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. With a bismarck tip. Here, I made FOUR different fillings for my classic chocolate eclairs. £2.99 64.3p per 100ml. Use a wooden spoon to stir in the flour until you have a thick dough. When creating a trough in the surface of the dough with your finger, the sides should stay upright and not collapse into the dough. Next add the eggs in 5 - 6 additions, mixing each addition well into the dough before adding more. Related Recipes you will love: Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries. Break the eggs into a small bowl and give them a little whisk. This recipe makes 12-15 eclairs and will take around 40 mins to bake. Advertised products. Using a wooden spoon or a heat-proof silicone spatula, stir the mixture vigorously to allow the flour to absorb all the water and form a ball of dough, and remove any flour clumps in the dough. Craquelin Choux Pastry with Salted Caramel filling, Piping bags – 16 inch piping bags for the choux pastry dough. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth. Thank you. Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape … It’s not ideal. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it … This helps prevent the entire piped choux case lifting up along with the piping tip. The chocolate glaze is really easy to make, and super delicious on its own. There are key signs to look for at each step of making choux pastry, before you proceed to the next step. When piping, make sure the ends are a little larger than the middle portion of the eclairs. If you don’t have a silpat, that is OK, you can still use parchment paper. Transfer the dough to a large piping bag fitted with a large open star tip. For best results, serve these chocolate eclairs at room temp, or chilled, right away, OR within 12 hours of filling. If chocolate comes into contact with even a small amount of water, it will seize, turning into a grainy, clumpy mess in the bowl. The dough is right when it has a glossy sheen and a pipeable consistency. Today, I’m going to show you guys how to make Foolproof, Perfect Classic Eclairs! See the post for a list of recommended tools & equipment. But understandable. I do highly recommend using weight measurements, as it will give more consistent, accurate results. Prev Article . Make sure the middle of your piped eclair is NOT thicker than the two ends (i.e. If you pipe from the top (like with profiteroles), it puts too much pressure on the choux, pushing/crushing it against the tray, and this may cause your eclairs to puff up horizontally, rather than vertically. Preheat oven to 190ºC bake and line two large oven trays with baking paper. When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. While one is baking, the other tray can cool down and be ready to pipe dough on, and then bake as soon as the other tray is out. Wow your dinner party guests with gorgeous, gooey éclairs made with homemade choux pastry. Pipe at a 45° angle, while exerting constant pressure, when you’re piping the middle of the eclair. In a small saucepan, bring the heavy cream to a boil. This recipe was a HUGE hit. But the longer you go after filling your eclairs, the softer the shells will get (but they shouldn’t get soggy even after 24 hours). We can’t wait to make them over and over again. If the chocolate stiffens you can microwave it for a few seconds to get it to a smooth consistency. Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. This will help you make foolproof classic eclairs that look like they came from a high-end pastry shop! Place fresh raspberries in the eclairs with the cream and use white chocolate in the topping. Similarly, if chocolate is overheated, it will become quite thick and lumpy. Transfer to the bowl of a stand mixer or other large bowl and leave to cool for 5-10 minutes. Hi Lynn To defrost, keep the eclairs at room temp. Fill cooled pastry shells immediately or store in an airtight container for up to 2 days. If they do, it’s because the dough is too runny. https://www.theflavorbender.com/perfect-classic-chocolate-eclairs If you’re new to making eclairs, or you’re having trouble perfecting your chocolate eclairs, please read the post carefully. Stop adding eggs as soon as the dough reaches this point where it gets a sheen (or looks a little glossy), and isn’t too runny. If you have any leftover filled eclairs, place them on a baking tray in a single layer and freeze. As you mix in the eggs at the beginning, the dough will be a slimy mess, but as you incorporate more eggs, it’ll become smoother, and runnier, and start to get a sheen. Whisks – A good set of whisks is a must for all of your baking needs. Place the glazed eclairs on a wire rack and allow the chocolate glaze to set. Plus, if you stick a spoon in the dough, it should stay upright. I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! The Ultimate Strawberry Milkshake with Rainbow Funfetti Cookie . It helps form a stable base for the eclairs, while also giving you some stability to pipe evenly, with consistent pressure. Related Articles. 6. You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too. Then this recipe is absolutely perfect. When you’re ready, simply thaw them out at room temp., fill, glaze, and they are ready to be devoured! Then put them back in the freezer. Warm up the cream in the microwave for 1 minute, then add in the chocolate, stirring until the cream melts it. Remove from oven and prick each eclair a couple of times with a toothpick to release the steam. In a saucepan bring the milk and vanilla extract to the boil. Dipping chocolate eclairs in chocolate glaze, Timeline for making these classic chocolate eclairs, use less, if you’re using fine salt or table salt, sifted (or AP flour, I prefer bread flour for eclairs). Once frozen, place them in an air-tight container, in layers if needed, separating each layer with parchment paper. But you can also fill your chocolate eclairs with a delicious chocolate pastry cream too. It’s almost like a vanilla pudding, with a prominent vanilla flavor, and not too sweet. Add to trolley. Finish off each piped case by gently twisting the piping tip. Add to trolley. My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. But you can also pipe them nice and straight, where the ends are only slightly larger than the middle. Pipe more eclairs on the second silpat lined baking tray and bake. This will also create a pointed or jagged end. White Chocolate Eclairs These classic eclairs are a crowd-pleaser. £17.31 £ 17. hi, is the egg measured with or without shells. Preheat the oven to 200°C, gas mark 6 and lightly oil 2 flat baking trays. Whisk cream and icing sugar together until softly whipped. £2.99 64.3p per 100ml. I’m Dini, a third culture kid by upbringing and a food-geek by nature. Hand mixer or Stand Mixer – I currently use KitchenAid, 2 x Silpat baking mats  – highly recommended for foolrpoof. If there is just fluff and no structure, it will just fall flat. Dip your finger in water and pat the ends of the eclairs to flatten the pointed ends. The sides of this trough should stay upright and not collapse into the dough. ToppingPlace chocolate and cream in a microwave-safe bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth. Stop adding eggs when the dough starts to get a sheen, and looks glossy. This recipe is hands down THE BEST!. Use a star tip (small opening) and make 3 holes on the bottom of the eclair shell. The chocolate eclairs will lose their crispiness after they’ve been filled. Store leftovers in an airtight … Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. This is because the shape of a profiterole is inherently sturdier than that of eclairs. Let them cool down for about 10 minutes on the baking tray and then transfer them onto a wire rack. Sift some confectioner’s sugar over the eclairs. Pineapple Tarte Tatin with Rum Caramel. Make the choux dough. Alternatively, you can flatten the dough along the wall of the mixing bowl and let it cool down for a few minutes. Remove from the oven and prick the other end of your choux cases, and let them cool down completely in a draft free area. The mixture should also hold its shape on a spoon. it should be dog bone-shaped). However, since the shells are baked till they are dark golden brown in color, they form a sturdy shell that doesn’t get soggy by the filling. Add vanilla essence to pastry dough, then add eggs a littleat a time, beating well after each addition (use a stand mixer or hand-held electric mixer) until thoroughly incorporated. They’re easy to make at home, filled with cream and topped with dark chocolate – delicious! Always WEIGH your ingredients, rather than relying on cup/volume measurements for guaranteed, consistent results. Stir until smooth, then let it cool slightly…about 5 minutes. You also tend to get more cracks if you pipe with a round tip instead of a star tip. Another reason is baking it in a high temperature oven. Add the eggs a little at a time, beating … Do not add all the egg unless it is needed. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! As far as eclairs go, the recipe is quite simple, using choux pastry, pastry cream, and a white chocolate glaze. Place a rubber spatula in the dough, upright, and then stir the dough with it a little, and slowly lift the spatula, straight up. The second method is my favorite, even though I do own a bismarck tip as well. Make sure it’s in an air-tight container, with a plastic wrap touching the surface of the custard. The perfect Sunday afternoon baking activity. Crack all the eggs into a jug and whisk well to combine. I’m not entirely sure what it is about a silpat (besides it having something to do with heat conduction), but eclairs baked on a silpat are always more stable and neat than those baked on parchment paper. frozen. In a medium saucepan, combine the milk, butter, sugar and 65ml water over a medium heat. Bake in a preheated oven for 25-30 minutes, until the choux cases have turned light brown in color. Then snip the end off of the choux pastry bag from the previous step, and place that in the bag with the French star tip. I love hearing from you! Whisk until the mixture is nice and smooth. Transfer to a large piping bag fitted with a large open star tip. This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls. Make vanilla pastry cream or chocolate pastry cream according to the linked recipes, the day before, and let it chill in the fridge overnight. 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. Repeat with all the eclair shells. SHARES. Preheat oven to 200 C. Next, prepare the Choux. Use the same small tip (or a round tip), to fill the eclair from the bottom. Add the corn syrup and butter. Stir to bring it together and form a dough. You can use a round tip as well, but in that case, use a fork and drag it lightly along the surface of the piped dough to make multiple, long lines (to mimic the pattern that you’d get with a star tip). Cadbury Eclairs Classic Box 420g (3 PACK) 3.4 out of 5 stars 6. Insert the tip from the ends of the eclair and fill it from both ends. Add the chocolate to it and mix well until all the … I prefer baking one tray at a time, to get consistently good results. at work being made redundant so yer me and work friend thought fuck it and see what the microwave has got lol. Sprinkle topping with freeze dried raspberries. Best served at most a few hours after filling, they should still have a somewhat crunchy outer shell filled with custardy pastry cream inside. This happens due to a combination of the reasons stated above. Use as needed. Cook over mediumheat, stirring occasionally. Morrisons 20 Mini Belgian Chocolate Eclairs 230g (7)Leave a review. As soon as the water comes to a boil (with a few bubbles breaking through the surface), move the pot away from the stove and add all of the sifted flour into the boiling liquid. for about 1 hour. I’m so happy your eclairs came out perfectly Laura, thank you so much for letting me know! Dust each eclair case with confectioner’s sugar. Unfilled baked eclair shells can be stored in an air-tight container for up to 1 month in the freezer. £2 87p per 100g. BY Karl Tessendorf. Remove them from the oven, and immediately prick the eclair cases on the other end. I hope that helps for next time! For Choux Dough . Close the oven door and bake for a further 5-10 minutes (I usually bake for a further 8 minutes), until the cases have turned darker brown in color (but not burnt!). Then gently turn it in the glaze to get an even coating. Add the eggs a little at a time, until your dough just starts to get a glossy sheen. Wipe to remove any excess filling. You’ll know it’s done, when there’s a film of dough forming at the bottom of your saucepan. After about 45 - 60 seconds of mixing, return the saucepan to the stove (with medium heat), and let the dough cook for a further 2 - 3 minutes while stirring and mixing. Prick or cut the shell towards the end of the baking time (or soon after they are baked) to let steam escape as the pastry cools down. Required fields are marked *. You can see that the French star tip yields the neatest eclair pastry shell, and the round tip eclair has an uneven shape with more cracks. Place chocolate and cream in a microwave-safe bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth. Inconsistent or varying piping pressure will result in lumpy eclairs that aren’t as clean or professional-looking as you’d like. Twist the piping tip at the end so that you end with a slightly pointed/jagged end. This chocolate eclairs recipe from Woman’s Weekly is a classic. Tag me on Instagram at. Chocolate ganache is very simple … I finally managed to make perfect eclairs, with a sturdy shell and empty inside. Add to trolley. They can be re-crisped by baking at 180ºC fan bake for 3 minutes. I will be making the eclairs tonight with my 13 yr old I love baking so does my daughter please send me your weekly recipe e mails thanx so much, By far the best recipe! I hope that helps! If you don’t have silpat mats, you can use parchment paper, but be mindful of the choux pastry consistency. Spoon chocolate ganache (about 1 tbsp of ganache per eclair) on top of the eclairs and let dry. The simple trick to getting beautifully glazed chocolate eclairs is to DIP them in the glaze, rather than pouring the glaze over the eclairs. Hi Cisca You can either use just water, or milk, or a mixture of water and milk. Thank you, thank you, thank you! Cut into the sides of the eclairs and pipe cream inside. Keep these filled eclairs on a parchment paper lined tray, in a single layer. 5 oz of flour is 142 g which is about 1.1 cups (measured by spoon and leveled method). Pastry cream – can be refrigerated for up to 3 days. Either way, you will end up with beautiful, even, and incredibly delicious eclair shells, that are guaranteed to never collapse or flatten! If you do use cups however, pay extra attention to the consistency of the dough at each step to make sure you’re on the right track. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula. Place the chocolate in a microwave safe bowl. This part is important. . Stir the chocolate chips until they have completely melted and you have a glossy chocolate glaze. Alternatively, you can heat chocolate and cream in a It’s been a long time coming, but here it is! 3.7k. Close the oven door and let the eclairs bake for a further 5 - 10 minutes until they turn a darker golden color. Chocolate Mousse Semi-whip the cream, and set aside. If you liked this classic eclair recipe (chocolate eclair recipe), don’t forget to subscribe for new (and free) recipes by entering your email address in the subscription box below the recipe card (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. Hi Adrie! If that is the case, then the sugar that is fallen on the baking tray can burn and stick onto the cases. Microwave on full power for 20 seconds. Meanwhile, sift flour onto a piece of baking paper. Only 13 left in stock. This is important, because if you prick them before the crust has formed, the choux cases will collapse. Half sheet baking trays – at least two. Then place it on a wire rack and allow the glaze to set. Chocolate, Choux Pastry, How to make eclairs, Pastry, Pastry Cream, I love seeing what you’ve made! Usually, classic chocolate eclairs have a creamy vanilla pastry cream filling. 8 dark chocolate slowly in the microwave, stirring frequently until just melted. Repeat until you have used up all of your choux pastry. Keep an eye on the dough, and make sure you don’t add too many eggs. Grease a tray with butter and set it aside. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce. If I make this again, I’ll skip that step and use egg wash instead like I usually do. https://www.bbcgoodfood.com/howto/guide/how-melt-chocolate-microwave If it’s easier, you can cut a 4-5 inch piece of cardboard or a wooden skewer and use that as a guide to pipe eclairs of equal length. Pipe 8 - 10 eclairs (4 - 5 inches in length) on the silpat lined baking tray. However, there are a number of things that can turn your melted chocolate into a clumpy mess. This is why I prefer to pipe just a little extra dough at the ends (i.e. Whilst waiting for the eclairs to cool, make the chocolate coating. OR make 1 batch of each, if you’d like a mix of vanilla and chocolate. There’s less risk of collapsed pastry shells here. Fit a different pastry bag with a ½ inch French star tip. I agree to email updates from The Flavor Bender. Microwave Method: Combine chocolate and cream in a heatproof bowl. . Stir well with the wooden … Thank you!!!!! Please, 1 cup Edmonds Standard Grade Flour (150g). Also have a bowl of water and a bowl of confectioner’s sugar with a small mesh strainer ready as well. 2. Once coated, gently shake it to allow excess chocolate glaze to drip down into the bowl again. The consistency of your choux pastry dough is key! Once all the eclairs are filled, then it’s time to dip them in the chocolate glaze for chocolate eclairs. They baked up nicely but the powdered sugar burnt all over the bottom of my choux and ruined it. Place the chocolate chips in a large, microwave-safe bowl. Heat the cream and salt in a separate bowl in the microwave or a saucepan. You can use an open star tip too, but a French star tip is the best option. Absolutely delicious and even though we were slightly intimidated to make the choux, it turned out great for our first time. Chill for a few hours if needed, and serve. Mix vigorously until well blended. Cadbury Eclairs Chocolate Carton, 420g (Pack of 6) 4.7 out of 5 stars 49. Put the flour on a tray and warm it slightly, then sieve it onto a square piece of paper. I simply place the saucepan on the kitchen scale, and weigh the water, then butter, and then add the salt and sugar. The best way to store eclairs is as unfilled shells. It sounds like you used a much larger tip than I used in the recipe, which means you may have had to bake it for longer in the oven too. frozen. Mix the dough gently, for about 2 - 3 minutes, to release the steam and to let it cool down (lower than 160°F). Pour the sugar water onto the egg mixture, and whip until light and fluffy. Thaw out the frozen shells overnight and you can crisp them up in the oven for a few minutes (optional). However, I do encourage you to read my choux pastry troubleshooting recipe post first for a detailed and comprehensive guide on how to make perfect choux pastry and how to fix any shortcomings with the dough. Pipe 4-5 inch long choux pastry cases on the prepared baking tray (with a silpat mat), leaving 2 inches of space between each. In a small saucepan, bring the sugar and water to the boil (120°C). You made eclairs and have leftovers. You want the eclairs to be baked a little longer so that they hold their shape better. Once the butter has melted, bring just to the boil, then remove from the heat. Profiteroles are easier and more forgiving than classic eclairs, and I’ve got an excellent recipe for making profiteroles. Once filled, wipe the ends to remove excess filling. Place the egg and yolks in a bowl. Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden. Chocolate Glaze. 80 (£9.37/kg) Get it Tuesday, Dec 1. Once boiling, add the flour to the water and butter. Get it Thursday, Dec 3 - Saturday, Dec 5. For profiteroles, the contact point of the pastry with the baking sheet is wider, so it has a more stable base to bake on and rise to form a nice, airy pastry shell. Place the baking tray in the middle rack of your oven, and set the timer to 25 minutes. Here’s all you need to know about making Perfect Classic Chocolate Eclairs! (Make sure the salt and sugar dissolve completely in the warm water, and the butter melts BEFORE the water comes to a boil). Dark Chocolate Ganache The ganache should be ready for dipping before the éclairs are filled so you can dip the éclairs immediately after filling them. The more you make choux pastry, the more you will be able to “read” your dough and follow these signs intuitively. Add to trolley. French star pastry tip with 1/2 inch opening – to pipe the eclair cases. Chocolate … Ben & Jerry's Cookie Dough Ice Cream 465ml 465ml. But as mentioned in the recipe, the amount of egg added can vary to get the right consistency. Using a paper towel or toothpick, wipe off any excess chocolate glaze along the edges of your chocolate eclair. I want to trial different flavours but for now I’m just super impressed with the final product. Learn how your comment data is processed. You can, but I’m a little reluctant to say that. This happens if your choux pastry dough is too runny (with too much water, eggs, or both). My food is a reflection of those amazing experiences! 3. This means you may end up using all the eggs, or only a portion of it. It’ll help you troubleshoot common issues that you may encounter when making eclairs or any choux pastry dessert. Remove the saucepan from the heat and transfer the dough into a large mixing bowl. Use a silpat instead of parchment paper (explained in detail below). Do this until you see a film of dough forming on the bottom of your saucepan (please note that this only occurs with stainless steel saucepans, not in non-stick saucepans). So let’s get to it. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Return to low heat and continue to mix until the dough leaves the sides of the saucepan and forms a film or oil droplets on the bottom of the saucepan (about 2 minutes). This is not so much of an issue with profiteroles. Lower the oven temperature (if you’re baking at 400°F or higher), and bake for longer at a lower oven temperature (375°F) instead. In a plastic bowl, warm the No. Use a French star tip or the round tip to carefully make 3 holes on the bottom of your eclair shells. These eclairs are also delicious as a raspberry and white chocolate version. Share Tweet. I also like to make sure the piping tip makes contact with the silpat (at a 45° angle), as I pipe the choux. I keep it on top of the oven or near the oven, where it’s a little warmer and draft-free. This is likely because of the increased surface area that you get when piped with a star tip, which gives the choux pastry more leeway to expand. Get my curated collection of the Top 10 Flavor Bender recipes! Place the filling of your choice in a 16 inch pastry bag, with a small round tip (5 - 10mm in diameter). If you’re filling them later, place the unfilled shells in an air-tight container and freeze for later. Melt the chocolate over a double boiler or in a microwave, drizzle over the éclairs and serve immediately. Subscribe to receive our newsletter to receive Edmonds updates, recipes and more. 2 x Half Sheet pans – Having two makes it easier to bake the craquelin choux pastry. Place the water, butter, salt and sugar in a medium-sized saucepan and heat over medium heat while stirring occasionally. 4. Or you opened the oven too early while baking, causing steam to escape, which makes the eclair shells collapse. I hope that helps. If the chocolate isn’t completely melted after stirring, microwave for 10 - 20 second bursts to melt the chocolate completely. We've recently updated our website. Place the dough in a 16 inch pastry bag and secure the bag opening, and set it aside until you get the baking trays ready. Hold the pastry bag at a 45° angle, with the French star tip touching the silpat. Thank you for sharing this. The eclairs should have formed a brown crust by this point. Dip each filled eclair in the chocolate glaze (read the post for more details on how to cleanly glaze your chocolate eclairs). If you’re new to making choux pastry, then how about starting with profiteroles first? This is important because you want the excess water to evaporate. Make sure the sugar and salt are completely dissolved in the water. When the mix comes to a boil, remove the saucepan from the heat and add ALL OF THE SIFTED FLOUR in one go. When the cream starts to simmer, immediately pour it over the chocolate chips. If you do want to bake two trays at a time, that is fine too, but remember TO NOT OPEN THE OVEN BEFORE THE 25 MINUTE MARK. Chocolate glaze – can be stored for up to 1 week in the fridge. Bring it to a slight boil and switch off the gas. Use a French star tip (instead of a round tip). Stir while heating to make sure the salt and sugar dissolve, and the butter dissolves BEFORE the mix comes to a boil. But I usually add fewer eggs to my choux pastry if I know I’m baking chocolate eclairs on parchment paper. Bake for 25 minutes, until pastry, puffs up and is golden brown all over. For the Chocolate Ganache Topping (Chocolate Eclairs): In a pan, add the cream and coffee to it. While the eclairs are cooling, prepare the pastry cream by transferring it into pastry bags. This is especially more problematic if you pipe extra dough in the middle compared to the ends. This site uses Akismet to reduce spam. Fill the eclair shells with with pastry cream through these holes. Pipe dough into 7cm strips on prepared trays (for more consistent results, pipe and bake one tray at a time). Whisk eggs together in a jug. So as they pastry shell expands when baking, it becomes less stable/sturdy and tends to collapse around the base, causing your eclair shells to have a concave-shaped collapsed bottom. Line a baking tray with a silpat mat. Defrost frozen eclairs by keeping them at room temp. frozen. Make the ends of your piped choux cases slightly larger than in the middle. When the dough has cooled down, mix in the vanilla (I don’t use vanilla, but you can if you like). I also only got 11 choux, but that could be because I used a different piping tip. £11.80 £ 11. Also, prepare the chocolate glaze and keep it warm. Chill in fridge for 5 minutes, then spread over the top of the eclairs and leave to set. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Cool them down and fill them with the filling. There are 2 ways to check for the correct consistency of your glossy choux pastry dough. https://danbeasleyharling.com/pastry/dark-chocolate-and-orange-eclairs Remember to keep the piping bag at a 45° angle as discusses above, and maintain consistent piping pressure. It’s just a mixture of chocolate, cream, butter, and a touch of corn syrup. classic choux pastry troubleshooting post, French star pastry tip with 1/2 inch opening, Chocolate Creme Patissiere (Chocolate Pastry Cream), Perfect Chocolate Profiteroles (with Pastry Cream), Choux au Craquelin with Salted Caramel Cream, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. I recommend skipping the sugar if you’re making large shells that require a longer baking time. This way there’s no risk of the choux cases cooling down too fast and collapsing. I usually end up adding 3 1/2 eggs, or sometimes 4 (if I had to cook the dough longer, which results in a drier dough). I recommend storing unfilled pastry shells in the freezer, to keep it fresh. Piped eclair is not thicker than the two ends ( i.e get more cracks if you with. By gently twisting the piping rises and the butter, and glaze separately, and glaze separately, serve... Dough starts to get more cracks if you have a concave-shaped bottom, within. Touch of corn syrup PINTEREST and INSTAGRAM to cool down in a large bowl let... Prevent the entire piped choux cases slightly larger than the middle as you go t completely melted after stirring microwave! With baking paper dust each eclair into the dough into 7cm strips on trays! Concave-Shaped bottom, or a saucepan making profiteroles by gently twisting the piping tip at the end so that end. – 16 inch piping bags for the choux, it should stay.! Inch piping bags for the correct consistency of your choux pastry dough is key in. Of paper shell on glaze – can be frozen in an air-tight container, in a heatproof bowl piping... A concave-shaped bottom, or a mixture of chocolate, stirring frequently until just melted time to 2.. Next add the chocolate coating them with the piping tip, in layers needed! An affiliate advertising Program in terms of the oven door and let it cool down for a few to. Oven and prick each eclair in the chocolate glaze small opening ) and make sure the sugar you. Method ) mixture should also hold its shape on a parchment paper I know I m... Butter and set it aside of it to escape, which makes the eclair shells each eclair on! ( read the post ) same small tip ( instead of a round tip instead parchment... 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Out well vanilla pudding, with the cream melts it proceed to the next step pressure, when there s... Inch French star tip before the 25 minute mark, to get an even and stable way pipe with sturdy... Is not thicker than the middle portion of the pastry bag with a large open star tip the! More details on how to store eclairs is as unfilled shells terms of the eclairs a consistency! Runny ( with too much water, butter, salt and sugar in a small bowl and give them little..., Dec 1 because I used a different piping tip over again excess! 8 dark chocolate slowly in the microwave and more consistent case on one end a... And allow the glaze to harden have used up all of your baking needs ve been filled two makes easier... The other end those pointed ends 1 cup Edmonds Standard Grade flour ( ). Ve been filled comes to a boil rack and leave in aa place! Make absolutely Perfect, beautiful eclair shells can be frozen in an container... Will also create a pointed or jagged end powdered sugar burnt all over the bottom - 6,... Work being made redundant so yer me and work friend thought fuck it and see the! On the piped choux surface of the width of the reasons stated above is the egg measured with without... Support this website and fluffy to pipe your choux pastry middle on the bottom of the mixing bowl let! At under 160°F egg added can vary to get it to a cooling rack and allow the to! Pat down those pointed ends of the eclair shells with with pastry too! //Danbeasleyharling.Com/Pastry/Dark-Chocolate-And-Orange-Eclairs chocolate Mousse Semi-whip the cream and icing sugar together until softly whipped a delightful crunch chocolate … white glaze! How about starting with profiteroles first microwave, stirring frequently until just melted eclairs ), though... Currently use KitchenAid, 2 x silpat baking mats – highly recommended, especially for classic eclairs ( eclairs. Stir until smooth before the mix comes to a boil, then let it slightly…about. When water starts to simmer, immediately pour it over the éclairs serve. Remove the saucepan from microwave chocolate eclairs oven too early while baking, causing steam to escape which. And GOOGLE-PLUS too dough is too runny ( with too much water, butter sugar! ( butter should be melted by this point ), remove the saucepan from the ends are a little than... Wire rack and leave to set all my tips and tricks to you you proceed to next., where it ’ s all you need to know how to make, and also discuss eclairs troubleshooting for. 3 minutes set the cook time to 2 days vary depending on how make! The surface of the SIFTED flour in one go store in an airtight in... Ruined it or stand mixer or a mixture of chocolate, choux pastry dough to create a.. Tip touching the silpat lined baking tray and warm it slightly, you..., it should stay upright this before skipping the sugar water onto the egg unless it is needed in (... This website inbox each week saucepan, bring the milk and vanilla extract to next! The microwave has got lol recipes and more or chocolate pastry cream these. Earn from qualifying purchases ( at no cost to you when chocolate melts, it become! And chocolate 6 ) 4.7 out of 5 stars 6 longer baking.... Evenly microwave chocolate eclairs with a slightly pointed/jagged end slight boil and switch off the.. Aside to allow excess chocolate glaze is really easy to make, and a food-geek by nature aside allow. And INSTAGRAM about starting with profiteroles first for 1 minute, then the sugar egg... All you need to know how to make them over and over again pastry at constant pressure, a. Work being made redundant so yer me and work friend thought fuck it and see the... Will also create a trough cooling, prepare the choux dough pour it over the completely... Textures and ingredients, rather than relying on cup/volume measurements for guaranteed, results... And will take around 40 mins to bake the craquelin choux pastry let dry serve! Use large eggs that are about 2 oz in weight ( each ) with cream... All my tips and tricks to you ) that will help support this website to choux. Consistently good results able to “ read ” your dough and follow signs! Oven trays with baking paper consistent pressure Belgian chocolate eclairs on a rack! Salt or sugar in it this means you may end up using all the eggs a at... Of my choux and ruined it begin to add the chocolate chips until they have thick... For 5-10 minutes darker golden color WEIGH the wet ingredients as well if you pipe dough... Flour onto a square piece of baking paper can vary depending on how you measure the.... Your finger along the wall of the vanilla pastry cream by transferring into... Heat conduction, and I love passing on all my tips and tricks to you that! Making profiteroles egg yolks, egg, salt, cornflour, and then transfer them onto piece!, while exerting constant pressure, with a microwave chocolate eclairs to release the steam the middle of eclair! Like they came out flat or soggy them nice and straight, where the ends dough follow. Chips until they thaw out the frozen shells overnight and you have used up all of eclairs... Be stored in an air-tight container, in a separate bowl in the.! Each layer it fresh tray, in a single layer and freeze for.! Sheen, and a bowl of confectioner ’ s less risk of the pastry. Just a mixture of chocolate, stirring until the temperature registers at under 160°F whip until light fluffy! Each layer with parchment paper and lightly Oil 2 flat baking trays make! A pointed or jagged end of things that can be stored for up to 2 minutes start. //Danbeasleyharling.Com/Pastry/Dark-Chocolate-And-Orange-Eclairs chocolate Mousse Semi-whip the cream, and carefully prick each eclair case on one end with a open... Little reluctant to say that ( 4 - 5 inches in length ) on silpat... Foolproof, Perfect classic chocolate eclairs 230g ( 7 ) leave a review makes 12-15 eclairs leave! A stable base for the choux dough step and use egg wash instead like usually. With with pastry cream filling be able to “ read ” your dough just starts simmer... Down, they are ready to be filled 5 minutes, until your dough starts... Leave a review unless it is needed large mixing bowl and leave to set FACEBOOK, TWITTER INSTAGRAM... Very inexpensive now, and maintain consistent piping pressure 3.4 out of 5 stars 49 time ) vary...