In a saucepan bring the milk and vanilla extract to the boil. Allow the choux pastry dough to cool down in a large bowl, until the temperature registers at under 160°F. Fill the eclairs, and dip each one in the chocolate glaze as you go. French star pastry tip with 1/2 inch opening – to pipe the eclair cases. Store leftovers in an airtight container in the fridge up to 3 days. Once the butter has melted, bring just to the boil, then remove from the heat. They can be re-crisped by baking at 180ºC fan bake for 3 minutes. Ben & Jerry's Cookie Dough Ice Cream 465ml 465ml. Once boiling, add the flour to the water and butter. Microwave on full power for 20 seconds. Absolutely delicious and even though we were slightly intimidated to make the choux, it turned out great for our first time. See below for differences between eclairs piped with a round tip, open star tip, and a French star tip. Never add raw flour to your choux pastry to “fix” runny dough. Bake in a preheated oven for 25-30 minutes, until the choux cases have turned light brown in color. £2 87p per 100g. Transfer to the bowl of a stand mixer or other large bowl and leave to cool for 5-10 minutes. Next add the eggs in 5 - 6 additions, mixing each addition well into the dough before adding more. Heat the cream and salt in a separate bowl in the microwave or a saucepan. Then place it on a wire rack and allow the glaze to set. Twist the piping tip at the end so that you end with a slightly pointed/jagged end. Place the filling of your choice in a 16 inch pastry bag, with a small round tip (5 - 10mm in diameter). Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula. If there is just fluff and no structure, it will just fall flat. When baking choux pastry, the piping rises and the inside remains hollow. 2. Whilst waiting for the eclairs to cool, make the chocolate coating. Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape … Morrisons 20 Mini Belgian Chocolate Eclairs 230g (7)Leave a review. 31 (£6.87/kg) £23.34 £23.34. 3. This is because the shape of a profiterole is inherently sturdier than that of eclairs. The dough is right when it has a glossy sheen and a pipeable consistency. 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). This will also create a pointed or jagged end. This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls. Place the chocolate chips in a large, microwave-safe bowl. Usually, classic chocolate eclairs have a creamy vanilla pastry cream filling. Place the baking tray in the middle rack of your oven, and set the timer to 25 minutes. Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. If you have any leftover filled eclairs, place them on a baking tray in a single layer and freeze. Make the ends of your piped choux cases slightly larger than in the middle. 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. Fancy creating your own Chocolate Eclairs from scratch? It’s not ideal. You also tend to get more cracks if you pipe with a round tip instead of a star tip. Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden. This recipe is hands down THE BEST!. You’ll know it’s done, when there’s a film of dough forming at the bottom of your saucepan. Let them freeze for about one hour. If the chocolate isn’t completely melted after stirring, microwave for 10 - 20 second bursts to melt the chocolate completely. This is especially more problematic if you pipe extra dough in the middle compared to the ends. 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!). The chocolate eclairs will lose their crispiness after they’ve been filled. This part is important. For eclairs, the contact point with the baking sheet is less (in terms of the width of the pastry shell). Unfilled baked eclair shells can be stored in an air-tight container for up to 1 month in the freezer. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Place chocolate and cream in a microwave-safe bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth. You want the eclairs to be baked a little longer so that they hold their shape better. I pipe about 8-10 eclairs on each half sheet baking tray. Remove from the oven and prick the other end of your choux cases, and let them cool down completely in a draft free area. https://www.bbcgoodfood.com/howto/guide/how-melt-chocolate-microwave Line a baking tray with a silpat mat. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth. FREE Delivery on your first order shipped by Amazon. Make sure the middle of your piped eclair is NOT thicker than the two ends (i.e. Best served at most a few hours after filling, they should still have a somewhat crunchy outer shell filled with custardy pastry cream inside. Cool them down and fill them with the filling. Or why they have a concave-shaped bottom, or a huge crack right down the middle on the bottom? Advertised products. Use a French star tip (instead of a round tip). Remove from oven and prick each eclair a couple of times with a toothpick to release the steam. 7. frozen. Dip each filled eclair in the chocolate glaze (read the post for more details on how to cleanly glaze your chocolate eclairs). for about 1 hour. Weigh your ingredients. Place the egg and yolks in a bowl. Store leftovers in an airtight … 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. Carefully and evenly dip each eclair in the warm chocolate glaze. Keep an eye on the dough, and make sure you don’t add too many eggs. Here, I made FOUR different fillings for my classic chocolate eclairs. 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). Provides better heat conduction, and helps the eclairs rise in an even and stable way. Hi Lynn Then gently turn it in the glaze to get an even coating. This way there’s no risk of the choux cases cooling down too fast and collapsing. The eclairs should have formed a brown crust by this point. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth. Also have a bowl of water and a bowl of confectioner’s sugar with a small mesh strainer ready as well. The Ultimate Strawberry Milkshake with Rainbow Funfetti Cookie . So let’s get to it. When the eclairs have cooled down, they are ready to be filled with your choice of 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. There are key signs to look for at each step of making choux pastry, before you proceed to the next step. Either way, you will end up with beautiful, even, and incredibly delicious eclair shells, that are guaranteed to never collapse or flatten! Use a French star tip or the round tip to carefully make 3 holes on the bottom of your eclair shells. Meanwhile, sift flour onto a piece of baking paper. 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. The simple trick to getting beautifully glazed chocolate eclairs is to DIP them in the glaze, rather than pouring the glaze over the eclairs. Sprinkle topping with freeze dried raspberries. Make vanilla pastry cream or chocolate pastry cream according to the linked recipes, the day before, and let it chill in the fridge overnight. BY Karl Tessendorf. I finally managed to make perfect eclairs, with a sturdy shell and empty inside. This site uses Akismet to reduce spam. The second method is my favorite, even though I do own a bismarck tip as well. If you’re filling them later, place the unfilled shells in an air-tight container and freeze for later. Combine water, butter, sugar and salt in a heavy-based saucepan. It’s been a long time coming, but here it is! 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. But you can also fill your chocolate eclairs with a delicious chocolate pastry cream too. 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. Chocolate Mousse Semi-whip the cream, and set aside. it should be dog bone-shaped). Mix vigorously until well blended. Filled eclairs can be kept for about 4 days like this. 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. BY Karl Tessendorf. The more you make choux pastry, the more you will be able to “read” your dough and follow these signs intuitively. 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. Bake for 25 minutes, until pastry, puffs up and is golden brown all over. This is important, because if you prick them before the crust has formed, the choux cases will collapse. Personally, I prefer the first method, but either method is effective. I hope that helps! Hi! 5. There are 2 ways to check for the correct consistency of your glossy choux pastry dough. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. 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. for about 1 hour until they thaw out, and then they are ready to be served. Set the cook time to 2 minutes and start the microwave. I recommend skipping the sugar if you’re making large shells that require a longer baking time. Profiteroles are easier and more forgiving than classic eclairs, and I’ve got an excellent recipe for making profiteroles. Next Article . Transfer to a cooling rack and leave in aa draft-free place to cool completely before assembling. 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). Place the chocolate in a microwave safe bowl. I’ve never seen flour measured like this before. hi, is the egg measured with or without shells. Wow your dinner party guests with gorgeous, gooey éclairs made with homemade choux pastry. Cadbury Eclairs Chocolate Carton, 420g (Pack of 6) 4.7 out of 5 stars 49. Always WEIGH your ingredients, rather than relying on cup/volume measurements for guaranteed, consistent results. Warm up the cream in the microwave for 1 minute, then add in the chocolate, stirring until the cream melts it. Remove them from the oven, and immediately prick the eclair cases on the other end. Silpat mats – highly recommended, especially for classic eclairs (chocolate eclairs). Pipe dough into 7cm strips on prepared trays (for more consistent results, pipe and bake one tray at a time). But you can also pipe them nice and straight, where the ends are only slightly larger than the middle. Thank you. How much does 5oz of flour equate to in cups? Stop adding eggs when the dough starts to get a sheen, and looks glossy. Learn how your comment data is processed. Sift some confectioner’s sugar over the eclairs. For the Chocolate Ganache Topping (Chocolate Eclairs): In a pan, add the cream and coffee to it. 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. Unfilled eclair shells – can be frozen in an air-tight container for up to 1 month. Preheat the oven to 200°C, gas mark 6 and lightly oil 2 flat baking trays. Pipe 8 - 10 eclairs (4 - 5 inches in length) on the silpat lined baking tray. Half sheet baking trays – at least two. Grease a tray with butter and set it aside. Tag me on Instagram at. These eclairs are also delicious as a raspberry and white chocolate version. White Chocolate Eclairs These classic eclairs are a crowd-pleaser. 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! Once frozen, you can keep them in an air-tight container, with parchment paper between each layer. Never open the oven door before the 25 minute mark, to avoid letting out steam from the oven. I spread the choux pastry dough along the wall of the bowl when doing this, so that more steam escapes and the dough cools down faster. Add to trolley. But they do lose their freshness with time. Do not stack them. Place the water, butter, salt and sugar in a medium-sized saucepan and heat over medium heat while stirring occasionally. Wipe off any excess pastry cream. But in addition, your chocolate eclairs can also sink in at the bottom, if the pastry case isn’t sturdy enough to hold its shape. 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. Chill in fridge for 5 minutes, then spread over the top of the eclairs and leave to set. Your email address will not be published. Remove the saucepan from the heat and transfer the dough into a large mixing bowl. Fill the eclair shells with with pastry cream through these holes. Pastry shells can also be frozen in an airtight container. Then this recipe is absolutely perfect. 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. I hope that helps for next time! Related Articles. Or you can simply eye ball it too. If they have, then open the oven door and quickly prick each of the eclairs with a sharp toothpick or skewer on one end. Use as needed. You can, but I’m a little reluctant to say that. I agree to email updates from The Flavor Bender. Keep these filled eclairs on a parchment paper lined tray, in a single layer. Here’s all you need to know about making Perfect Classic Chocolate Eclairs! Chocolate … In a small saucepan, bring the heavy cream to a boil. Required fields are marked *. Hand mixer or Stand Mixer – I currently use KitchenAid, 2 x Silpat baking mats – highly recommended for foolrpoof. 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). You made eclairs and have leftovers. Pour the sugar water onto the egg mixture, and whip until light and fluffy. Chill in fridge for 5 minutes, then spread over the top of the eclairs and leave to set. When you’re ready, simply thaw them out at room temp., fill, glaze, and they are ready to be devoured! Transfer the dough to a large piping bag fitted with a large open star tip. Stir well with the wooden … Transfer to a large piping bag fitted with a large open star tip. BY Karl Tessendorf. https://danbeasleyharling.com/pastry/dark-chocolate-and-orange-eclairs I’m so happy your eclairs came out perfectly Laura, thank you so much for letting me know! Preheat oven to 200 C. Next, prepare the Choux. In a medium saucepan, combine the milk, butter, sugar and 65ml water over a medium heat. Then quickly open the oven door, and carefully prick each eclair case on one end with a toothpick to release the air inside. I also only got 11 choux, but that could be because I used a different piping tip. Having said that, I’m going to share with you here all my tips on making PERFECT eclairs that are nice and puffy, with a beautiful shell and with no cracks. I use a basic kitchen scale to weigh the wet ingredients as well. You’ve probably tried all the recipes that claim to make perfect eclairs, and still ended up with flat, depressing eclairs instead? You can find me on FACEBOOK, TWITTER, INSTAGRAM, PINTEREST, YOU TUBE and GOOGLE-PLUS too. While the eclairs are cooling, prepare the pastry cream by transferring it into pastry bags. Finish off each piped case by gently twisting the piping tip. I’m glad that they came out well! This recipe makes 12-15 eclairs and will take around 40 mins to bake. If you don’t have silpat mats, you can use parchment paper, but be mindful of the choux pastry consistency. at work being made redundant so yer me and work friend thought fuck it and see what the microwave has got lol. Crack all the eggs into a jug and whisk well to combine. and filling the thawed shells just before serving. 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. . Chocolate Glaze. So using a damp finger, pat down those pointed ends of your choux cases. If you’re new to making choux pastry, then how about starting with profiteroles first? 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. 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. Get my curated collection of the Top 10 Flavor Bender recipes! Use a silpat instead of parchment paper (explained in detail below). You can make the shells, filling, and glaze separately, and store them separately until needed. Pipe 4-5 inch long choux pastry cases on the prepared baking tray (with a silpat mat), leaving 2 inches of space between each. Share Tweet. I hope that helps. Do not add all the egg unless it is needed. Please, 1 cup Edmonds Standard Grade Flour (150g). I came about this little discovery quite by accident. I keep it on top of the oven or near the oven, where it’s a little warmer and draft-free. If I make this again, I’ll skip that step and use egg wash instead like I usually do. 5 oz of flour is 142 g which is about 1.1 cups (measured by spoon and leveled method). When the mix comes to a boil, remove the saucepan from the heat and add ALL OF THE SIFTED FLOUR in one go. 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. This helps prevent the entire piped choux case lifting up along with the piping tip. Remove from the heat and cool for a few minutes. See the post for a list of recommended tools & equipment. Then put them back in the freezer. But I usually add fewer eggs to my choux pastry if I know I’m baking chocolate eclairs on parchment paper. Dip your finger in water and pat the ends of the eclairs to flatten the pointed ends. Bring it to a slight boil and switch off the gas. (Make sure the salt and sugar dissolve completely in the warm water, and the butter melts BEFORE the water comes to a boil). I simply place the saucepan on the kitchen scale, and weigh the water, then butter, and then add the salt and sugar. 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. Make sure the sugar and salt are completely dissolved in the water. This is not so much of an issue with profiteroles. If chocolate comes into contact with even a small amount of water, it will seize, turning into a grainy, clumpy mess in the bowl. However, if you’d like a lighter filling than pastry cream (cream patisserie), then you can try cream diplomat or cream chantilly (sweetened whipped cream) instead. Dust each eclair case with confectioner’s sugar. Use a wooden spoon to stir in the flour until you have a thick dough. Put the flour on a tray and warm it slightly, then sieve it onto a square piece of paper. https://www.theflavorbender.com/perfect-classic-chocolate-eclairs This creates a slightly caramelized exterior that not only adds a slight sweetness, but also a delightful crunch. Pipe more eclairs on the second silpat lined baking tray and bake. £11.80 £ 11. I prefer baking one tray at a time, to get consistently good results. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! Fit a different pastry bag with a ½ inch French star tip. But as mentioned in the recipe, the amount of egg added can vary to get the right consistency. Whisks – A good set of whisks is a must for all of your baking needs. I cannot tell how frustrated I had become with various recipes, having botched eclairs over and over again… It’s probably the best, most detailed explanation for making this tricky type of dessert! £17.31 £ 17. These tips will help you make absolutely perfect, beautiful eclair shells every single time! To defrost, keep the eclairs at room temp. Do not step away. When piping, make sure the ends are a little larger than the middle portion of the eclairs. The middle will then puff up more, and you’ll end up with oval-shaped eclairs that are more inclined to collapse as well. Chocolate ganache is very simple … 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). 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. In a plastic bowl, warm the No. 8 dark chocolate slowly in the microwave, stirring frequently until just melted. Make sure there are no lumps in your dough, and then return the saucepan to the stove and cook the dough for about 2-3 minutes while mixing vigorously. My food is a reflection of those amazing experiences! Defrost frozen eclairs by keeping them at room temp. Subscribe to receive our newsletter to receive Edmonds updates, recipes and more. If you’re new to making eclairs, or you’re having trouble perfecting your chocolate eclairs, please read the post carefully. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce. Prev Article . OR make 1 batch of each, if you’d like a mix of vanilla and chocolate. Place the glazed eclairs on a wire rack and allow the chocolate glaze to set. 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