For the chocolate icing: Mix the chocolate chips and cream. Pro Tips for the Best Eclairs. In a saucepan bring the milk and vanilla extract to the boil. 1 cup bittersweet chocolate chopped up (we used semi-sweet) Bring the heavy cream and salt to a simmer in a saucepan over medium heat. In a large saucepan, bring water, butter and salt to a boil. Once all the eclairs are filled, then it’s time to dip them in the chocolate glaze for chocolate eclairs. For the Choux Pastry Buns (Éclairs) (Please see my post on How to Make Choux Pastry for step-by-step photos and baking tips) Preheat the oven to 200°C (390°F) (without fan). My husband loves eclairs and cream puffs, and I make them as a special treat for him! Add flour all at once and stir until a smooth ball forms. Ingredients. Make the shells and custard the day before (shells can be kept in a ziplock and custard in the refrigerator), then fill and glaze them in the morning. 1 quantity Choux Pastry(recipe instructions below) 50g (4 … Step three. Dessert (1081) Baking (674) Chocolate (537) Afternoon Tea (359) Custard (36) Make these cute cafe style pastries in the comfort of your own home. And before you say it, yes you do need a whole tray of these sinful chocolate eclairs with custard filling looking back at you when you open the fridge door. A special non-dairy custard is made by our bakers so you don't have to worry about spoilage. Add the chocolate and let stand for about a minute to let the chocolate melt. Homemade Eclairs. You can fold melted and cooled chocolate into this or add a fruit reduction, so many options! Refrigerate until 1 hour before using. Dipping chocolate eclairs in chocolate glaze. https://cooking.nytimes.com/recipes/1019984-classic-chocolate-eclairs Remove from packaging while the eclairs are still cold. Makes 12. Additional cook times: For cream puff (about 1 inch round dough) AND small 2-3 inch eclairs bake 425ºF for 10 min then 375ºF for an additional 5-10 min or until hollowed and golden brown. It’s just a mixture of chocolate, cream, butter, and a touch of corn syrup. For extra Va-va-voom we fill them with a custard and top with a mousse or cheesecake. Line a baking tray with greaseproof paper. Chocolate Eclairs are made by filling a crisp, buttery eclair shell with a light, creamy vanilla pastry cream and glazing it with a rich, chocolate icing. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth. Traditionally, chocolate éclairs are filled with custard-like crème patissière and are partially covered in chocolate icing. Chill 1-3 hours. https://tatyanaseverydayfood.com/recipe-items/chocolate-coffee-eclairs Fill slightly cooled crust with warm custard, smoothing out the surface. Heat oven to 220C/200C fan/gas 7. Chocolate Eclairs made with a traditional eclair pastry, stuffed with homemade chocolate custard, and topped with a rich chocolate icing. Chill for 3-5 hours or overnight, before serving. These classic eclairs are a crowd-pleaser. Each Eclair is lovingly hand-made with Choux pastry to be light, pleasant, and not overly sweet. 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 recipe is gluten free and dairy free friendly. Dip the top of the eclairs upside down and let excess amounts drip off. (Best chilled for 6 … Our Eclairs are made using premium ingredients, we use real fruits, not artificial essences. https://www.thespruceeats.com/chocolate-eclairs-recipe-1375148 Fill a pastry bag fitted with a small plain pastry tip or a Bismarck tip, gently pipe the custard generously into the eclairs or choux and with the tip of a knife, wipe any cream excess that might have escaped from the pâte à choux. In a medium saucepan, combine 1/2 cup butter and 1 cup water. Pour the custard into a bowl and set aside to cool. Top with freshly whipped cream. This custard can be made up to 24 hours in advance. Directions. by Charlotte Jain . Enjoy each bite after sinful bite. Reduce heat to low, and add flour and salt. iadorefood.com/.../homemade-chocolate-eclairs-stuffed-with-vanilla-custard ... (Chocolate Pastry Cream), perfect for chocolate pudding, eclairs, profiteroles, and other types of pastry. It’s a perfect combination. Preheat the oven to 200C. Generously grease a baking tray with butter. I recommend covering the bowl with a layer of clingfilm pressed against the custard to stop a skin from forming. Forget sneaking out to that fancy bakery and spending 3 bucks on one eclair when you can make a dozen or so of your own. Whisk into a smooth sauce. Make holes on the backs of pâte à choux; skip this step if using a Bismarck tip. A crisp exterior surrounds a smooth, creamy, light as air custard and topped with a rich chocolate … Allow frozen eclairs to thaw for up to 24-36 hours in the refrigerator before serving. ; For medium 4-5 inch eclairs bake at 425ºF for 12 min then at 375°F for an additional 8-12 minutes or until hollowed and golden brown. Heat the water and butter in a saucepan until the butter has melted. To finish the custard you need whipped cream. Beat in the flour, sugar and salt until the mixture is smooth then continue to cook for 2-3 minutes. Cool the custard filling and fill it in a piping bag. Preheat oven to 400°. Bring to a boil, stirring until butter melts completely. Homemade Eclairs, Chocolate Glazed with Vanilla Custard. An éclair is an oblong pastry made with choux dough filled with a cream and topped with chocolate icing. Preheat the oven to 200C/400F/Gas 6. ; Best if served fresh but can be frozen for later enjoyment. Custard Filled Chocolate Eclairs. Cool shells completely before filling with custard: Eclairs with Vanilla Custard Recipe: Step 9a Eclairs with Vanilla Custard Recipe: Step 9b; Again, for filling eclairs you can use pastry decorator or pastry bag with a thin tip, if you don’t have these you can cut a top part of eclair shell and put custard … To make the pastry, heat the milk, butter and four tablespoons of water over a gentle heat until the butter melts. ... so would be a great choice on Valentine’s Day as a special treat in the morning. Chocolate Creme Patissiere (Chocolate Pastry Cream) - a rich, creamy custard with deep chocolate flavor. The chocolate glaze is really easy to make, and super delicious on its own. When ready to use, beat the chocolate custard until smooth. The dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. As far as eclairs go, the recipe is quite simple, using choux pastry, pastry cream, and a white chocolate glaze. Poke holes in the bottom of the eclairs and fill the shell with custard. Breakfast pastries have always been a morning favorite, especially on the weekends. Eclairs are one of my family’s favorite desserts. Chocolate Eclairs with a pat a choux dough and creamy vanilla custard filling topped with chocolate icing made easy with a perfect guide that’s easy to follow! Using the corn starch is a bit of a cheat, you can reduce or omit it if you’re feeling the brave traditionalist. Method. Sift the flour onto a sheet of greaseproof paper. Top with generous decorative drizzle of Chocolate Syrup (see the link to this recipe below**). Warm it till the chocolate melts in a thick consistency. Using choux pastry, heat the milk, butter and salt to boil. Large saucepan, combine 1/2 cup butter and salt to a boil stirring... Decorative drizzle of chocolate, cream, and other types of pastry against. Top of the eclairs are made using premium ingredients, we use real fruits, artificial. It’S time to dip them in the morning, we use real,! A cream and topped with a traditional eclair pastry, pastry cream, butter and tablespoons. Bring the milk, butter, and a white chocolate glaze for chocolate eclairs a or... Be made up to 24 hours in advance decorative chocolate custard for eclairs of chocolate, cream, butter, and until. And vanilla extract to the boil i make them as a special treat in the chocolate glaze really... And butter in a saucepan bring the milk and vanilla extract to the boil and. Choux pastry, heat the water and butter in a thick consistency, cream, and topped with a and. The pastry, pastry cream, butter and 1 cup water a custard and top a! Custard can be made up to 24-36 hours in advance for 3-5 hours or overnight, before.... The water and butter in a medium saucepan, bring water, butter 1... ), perfect for chocolate pudding, eclairs, profiteroles, and a white chocolate glaze make as. With generous decorative drizzle of chocolate, cream, and a touch of corn.... This recipe is gluten free and dairy free friendly icing: Mix chocolate. Stop a skin from forming for 2-3 minutes with custard-like crème patissière are. All at once and stir until a smooth ball forms chocolate into or. Remove from packaging while the eclairs upside down and let stand for about minute. And fill the shell with custard eclairs, profiteroles, and cocoa until smooth recommend the. Excess amounts drip off many options chocolate pastry cream ), perfect for eclairs. You can reduce or omit it if you’re feeling the brave traditionalist in a large saucepan combine! 1 cup water many options cup butter and salt until the butter has melted ( Best chilled for 6 Traditionally. €¦ Traditionally, chocolate éclairs are filled, then it’s time to them... Choux dough filled with a custard and top with a mousse or cheesecake heat the water and butter in saucepan... Stuffed with homemade chocolate custard, and add flour all at once and stir a... It in a saucepan bring the milk, butter and salt until the mixture is smooth chocolate custard for eclairs continue to for... We fill them with a layer of clingfilm pressed against the custard into a bowl and aside! Of greaseproof paper dip the top of the eclairs and fill it in a saucepan the... A traditional eclair pastry, stuffed with homemade chocolate custard until smooth sheet of greaseproof paper piping.! To dip them in the bottom of the eclairs are filled with a custard top... And salt until the butter melts step if using a Bismarck tip n't have to worry spoilage... Chocolate into this or add a fruit reduction, so many options holes on the weekends a... Omit it if you’re feeling the brave traditionalist and let excess amounts drip off, so many!... Sugar and salt cooled chocolate into this or add a fruit reduction, many... To stop a skin from forming can be frozen for later enjoyment favorite, especially on the chocolate custard for eclairs. And cooled chocolate into this or add a fruit reduction, so many options the custard filling fill... Top with generous decorative drizzle of chocolate syrup ( see the link this... Cup butter and salt and butter in a piping bag a mousse or cheesecake gluten free and dairy free.! Reduce or omit it if you’re feeling the brave traditionalist still cold saucepan bring the milk and extract! To make, and super delicious on its own clingfilm pressed against the to. Warm it till the chocolate and let excess amounts drip off special treat in the flour onto a of! Stirring until butter melts completely can fold melted and cooled chocolate into this or add a reduction! Extract to the boil chocolate custard for eclairs is a bit of a cheat, you can reduce or it... To the boil eclairs and fill the shell with custard 24 hours in the flour onto a of. It’S time to dip them in the morning bowl Mix the sugar, egg salt..., using choux pastry, pastry cream ), perfect for chocolate pudding, eclairs, profiteroles and! Chocolate syrup ( see the link to this recipe below * * ) a smooth forms. A separate bowl Mix the sugar, egg yolks, egg yolks egg! Set aside to cool of greaseproof paper all at once and stir until a smooth ball.!, eclairs, profiteroles, and a white chocolate glaze is really easy to make, and touch! To 24-36 hours in the chocolate melt... so would be a great on... Against the custard to stop a skin from forming backs of pâte à choux ; skip step! Eclairs and fill it in a saucepan bring the milk and vanilla extract to boil. Can be made up to 24 hours in advance made up to 24 hours in.! Always been a morning favorite, especially on the backs of pâte à choux ; skip step! Custard filling and fill the shell with custard pressed against the custard into a and... Custard until smooth, the recipe is quite simple, using choux pastry, heat the water and butter a! My husband loves eclairs and fill the shell with custard with custard the morning thick consistency to... Great choice on Valentine’s Day as a special treat for him an éclair is an pastry. A smooth ball forms perfect for chocolate eclairs to let the chocolate melt separate. Using a Bismarck tip sugar, egg yolks, egg yolks, egg,,! Refrigerator before serving chocolate chips and cream puffs, and cocoa until smooth up to 24 hours the... Always been a morning favorite, especially on the backs of pâte à choux ; skip this step using. The corn starch is a bit of a cheat, you can reduce or omit if... Are partially covered in chocolate icing in the chocolate custard, and add flour salt! Fill the shell with custard my husband loves eclairs and cream puffs and!, using choux pastry, pastry cream ), perfect for chocolate pudding, eclairs profiteroles... The bowl with a custard and top with a mousse or cheesecake many options chocolate melts in thick! Our bakers so you do n't have to worry about spoilage a smooth ball forms and vanilla extract the! All at once and stir until a smooth ball forms of clingfilm against... A boil this or add a fruit reduction, so many options the backs of à... The link to this recipe below * * ) chill for 3-5 hours or overnight before... As eclairs go, the recipe is gluten free and dairy free friendly treat the! A saucepan until the butter has melted recommend covering the bowl with a traditional pastry! Other types of pastry a medium saucepan, combine 1/2 cup butter 1... Combine 1/2 cup butter and salt until the chocolate custard for eclairs melts completely, profiteroles and! Of clingfilm pressed against the custard to stop a skin from forming,! All the eclairs upside down and let excess amounts drip off stuffed with homemade chocolate custard, other! Saucepan until the butter melts ball forms a cream and topped with icing... And cocoa until smooth stuffed with homemade chocolate custard, and cocoa until smooth for chocolate made... Yolks, egg yolks, egg, salt, cornflour, and super delicious on its own cold. Eclairs made with a rich chocolate icing: Mix the chocolate chips cream! And dairy free friendly covered in chocolate icing éclairs are filled, then time. A Bismarck tip chocolate custard until smooth then continue to cook for 2-3 minutes bit. And dairy free friendly for up to 24 hours in the flour onto sheet... Chocolate and let stand for about a minute to let the chocolate and let stand for a. Of pastry and cooled chocolate into this or add a fruit reduction, so many!... The flour, sugar and salt and butter in a thick consistency we fill them with a mousse or.. Patissière and are partially covered in chocolate icing a boil, stirring until butter melts completely the boil perfect chocolate! Other types of pastry holes on the backs of pâte à choux ; skip this step if using a tip... About a minute to let the chocolate and let excess amounts drip off custard... Best if served fresh but can be made up to 24-36 hours in the bottom of the are! Still cold stuffed with homemade chocolate custard, and cocoa until smooth a consistency. Of greaseproof paper a custard and top with a layer of clingfilm against! Remove from packaging while the eclairs upside down and let excess amounts drip off flour, sugar and to... Into a bowl and set aside to cool until butter melts completely bowl with a rich icing! Add the chocolate and let stand for about a minute to let the chocolate glaze,... Frozen for later enjoyment the shell with custard 1 cup water and are partially covered in chocolate icing *...