ECLAIR AU CHOCOLAT

ECLAIR AU CHOCOLAT image

Categories Chocolate Dessert Bake Pastry

Yield Makes 20

Number Of Ingredients 18

Ingredients

Eclair Dough:
2/3 cup Milk
2/3 cup Water
4 oz. Butter
1 cup Flour
5 Eggs
2 tsp. Granulated Sugar
Pinch of Salt
Chocolate Cream Filling:
6 oz. Unsweetened Baking Chocolate
1 cup Milk
4 Egg Yolks
1/2 cup Granulated Sugar
1/4 cup Flour
Chocolate Icing:
5 oz. Unsweetened Chocolate
2 oz. Butter
1/4 cup Water

Steps:

Preparation Time: 1 hour Cooking Time: 20 minutes Eclair Dough: Preheat oven to 425°F 1. In a pot, mix water, milk, butter, sugar, and salt. Bring to a boil. 2. Once butter has completely melted, take off flame, and slowly pour in flour, stirring constantly. 3. Put pot back on flame and continue to work it with a wooden spoon. Continue stirring and kneading with spoon until the dough dries out and stops sticking to the sides of the pot. 4. Take off flame. Add eggs, one at a time, stirring energetically. 5. Fill a baking sac with batter. Butter a baking sheet. Squeeze out "finger-sized eclairs" onto baking sheet, well-spaced. 6. Bake for 10 minutes. Then turn oven down to 385°F and bake another 10-12 minutes with the oven door open. Voilà! Chocolate Filling: 1. Melt chocolate (chopped) and milk in a pot, and bring to light boil, remove. 2. In a bowl, whisk yolks and sugar until it whitens. 3. Slowly add flour, stirring. 4. Slowly add chocolate and milk, stirring until homogenous. 5. Put back in pot, bring to light boil, stirring constantly, until cream thickens and becomes smooth. 6. When cream cools off (and eclairs have cooled off as well), you can begin filling the eclairs: Cut a small slit lengthwise, and then stuff with cream, using your baking sac or a small spoon. Voilà! Icing: Almost done! Hang in there! Chocolate eclair recipes are well-worth the time they take!!! 1. Melt chocolate with water in a small pot over a low flame. 2. Once melted add butter, whisking the whole time. Should look shiny and creamy! 3. Remove from heat. Spread a thin layer on each eclair, using a spatula. 4. Wait until icing hardens a bit to serve it. Voilà! And Bravo! Tip: Even if you are making fewer than 20 chocolate eclairs, make the full quantity of dough (it will prepare better!). You can always freeze what you don't use.