How to Make Eclairs / Chocolate Eclair Recipe

By Recipes by Carina · 120 min

Ingredients

Instructions

1. Put the butter, water and salt in a medium saucepan and heat over medium, stirring now and then, until the butter melts and the mixture boils.
2. Take the pan off the heat, add the flour and stir with a wooden spoon until fully absorbed.
3. Return the pan to medium heat and keep mixing until the dough forms a smooth ball and the sides of the pan are clean, 2-3 minutes. Move the dough to a medium bowl to cool.
4. When the dough has cooled, about 10 minutes, beat in the eggs one at a time, beating well after each, until the dough comes together again.
5. Add the eggs gradually: after 4 eggs, check the dough. It is ready when a scoop drops off the spoon in one clump after a few seconds; if it does not, add the 5th egg little by little.
6. Line a baking sheet with non-stick paper and fill a piping bag fitted with a round tip with the choux pastry.
7. Pipe lines about 8 cm (3 in) long and 2 cm (1/2 in) wide, all the same size, spaced well apart because they will about double in size.
8. Bake at 220°C / 420°F for 20-30 minutes, until golden brown, puffed and crisp. Cool completely on a rack before filling.
9. Chop the chocolate finely and place in a small bowl. Heat the cream in a small saucepan until it just starts to boil, then pour it over the chocolate.
10. Leave for about 5 minutes, then stir until smooth.
11. Cut two holes in the bottom of each eclair at either end with a piping tip or sharp knife. Fill with pastry cream or whipped cream, dip in the ganache, and set on the rack until the ganache sets.

Summarized from Recipes by Carina's video. Watch it for the details.

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