Homemade Chocolate Eclairs

Homemade Chocolate Eclairs

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This yummy eclair recipe is a must try! You'll never visit a doughnut shop again.

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Chicago, IL

Time needed

30 min preparation + 30 min cooking

Serving Size / Yield

2-3 Dozen

Ingredients

  • 1 cup Water
  • 1 stick Unsalted Butter
  • 1 Tbsp Sugar
  • ¼ tsp Salt
  • 1 cup Plus 2 Tablespoons Flour
  • 4 Large Eggs
  • 3 cups Milk
  • 1 Vanilla Bean, scraped of seeds
  • 8 Egg Yolks
  • 1 cup Sugar
  • 6 Tbsp Cornstarch
  • 2 Tbsp Butter
  • Melting Chocolate
  • Melting White Chocolate

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Directions

In a saucepan , add water, butter, sugar and salt and bring to a slight boil.
Take off heat, add the flour, stir until it forms a solid dough ball.
Put the pan on medium heat, and cook for about 2 minutes to get rid of the taste of flour.
Remove and place dough in a mixer bowl.
Use the mixer on medium speed, and beat until the dough is just barely warm to the touch.
Continue running the mixer, add one egg at a time until a loose dough forms.
Once dough has formed, immediately place a piping bag or two that has a large round tip.
Pipe the dough in 2 inch long strips, make sure to leave enough space between the dough to expand, on a parchment lined baking sheet.
In a bowl, add an egg and a few tablespoons of water and mix.
Brush the dough with the egg mixture and bake on 425 degrees for 12 minutes or until golden brown.
Turn off the oven, leave the oven door open, and let the dough dry out in the oven for about 30 more minutes.
Let cool.

In a saucepan, add milk and vanilla bean and bring it to a boil.
Whisk the egg yolks together with the sugar until light and frothy.
Add in the sifted cornstarch and stir until evenly combined.
Slowly pour, at a drizzle, the hot milk into the egg mixture.
Place on medium heat and stir constantly until thickened.
Remove and stir in 2 tbs of butter.
Place in a bowl and cover with plastic wrap.
Place the plastic wrap directly on top of the filling.
Cool and place it in a piping bag with a very small round tip.

Poke a small hole in the eclair and fit the cream piping tube inside.
Fill the pastry.
Melt chocolate and dip each eclair in it and dry and harden on a baking pan.
Serve.


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