Right here’s all you have to learn about making Good Traditional Chocolate Eclairs! This foolproof tutorial will information you thru the recipe step-by-step, and likewise talk about eclairs troubleshooting ideas for widespread recipe pitfalls.

Deliciously crisp, puffy and ideal chocolate eclairs crammed with chocolate or vanilla pastry cream.
Have you ever been left questioning why your eclairs all the time got here out flat or soggy? Or why they’ve a concave-shaped backside, or an enormous crack proper down the center on the underside?

You’ve most likely tried all of the recipes that declare to make excellent eclairs, and nonetheless ended up with flat, miserable eclairs as an alternative? Nicely, then you definitely’ve come to the appropriate place! 🙂

At present, I’m going to indicate you guys easy methods to make Foolproof, Good Traditional Eclairs!

My basic choux pastry troubleshooting submit is without doubt one of the hottest posts on my weblog, and I’ve had many readers ask me for a comply with up submit devoted to basic eclairs. It’s been a very long time coming, however right here it’s! Nevertheless, I do encourage you to learn my choux pastry troubleshooting recipe submit first for an in depth and complete information on easy methods to make excellent choux pastry and easy methods to repair any shortcomings with the dough. It’ll make it easier to troubleshoot widespread points that you could be encounter when making eclairs or any choux pastry dessert.


For the Choux Pastry

250 ml (1 cup + 2 tsp) water

70 grams (5 tbsp) butter

150 grams (1 cup) all-purpose flour

4 eggs

1/8 tsp salt

For the pastry cream


350 ml (1 1/2 cup) chilly milk

30 grams (3 3/4 tbsp) corn starch

100 grams (1/2 cup) sugar

75 grams (1/3 cup) butter at room temperature

200 ml (3/4 cups + 2 tbsp) heavy whipping cream, chilly

1 tsp vanilla extract

For the chocolate glaze

150 grams (3/4 cups (it depends upon what measurement of chocolate chips you might be utilizing. ¾ cup is for the common measurement)) chocolate chips

125 grams (1/2 cup plus 2 tsp) heavy cream


Put together the choux batter:
Preheat the oven to 400 F and line two sheet pans with a parchment paper.
In a medium non-stick pot mix water with salt and convey to a boil.
Add butter and convey to a boil another time.
Add flour and whisk vigorously till no lumps stay and the batter thickens, about 1 minute.
Take away pot from the warmth and let the batter cool for five minute.

Whisk within the first egg and blend with a picket spoon till the egg is totally integrated into the batter with no white lumps. Proceed whisking within the remaining eggs, one after the other
Utilizing a pastry bag fitted with a big plain tip (I exploit Wilton #1A), pipe fats lengths of dough (about ¾ – 1 inch thick and 4 inches lengthy) onto the lined baking sheet, leaving 1 inch of area between them.
Bake for quarter-hour.
With out opening the oven door, scale back the temperature to 340 F and bake for one more 15-20 minutes till eclairs are gentle golden brown. Take away from the oven and funky on the wire rack.
Put together the pastry cream:
In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
To a small sauce pan add the remaining milk and convey to a simmer. Add 50 grams (1/4 cup) of sugar and stir till sugar dissolves.

When milk begins to boil, add a dissolved cornstarch and whisk till no lumps stay. Take away from the warmth and funky till simply barely heat or fully chilly.
In a big bowl beat the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract till the combination turns nearly white.
Mix the whipped butter with the milk and cornstarch combination. Combine properly and put aside.
In a big bowl and utilizing the electrical mixer, beat the heavy whipping cream till mushy peaks kind. Fold whipped cream into the butter and milk cream.
Utilizing the tip of a small knife, minimize 3 small Xs alongside the highest of every pastry. Utilizing a small tip (I used Wilton tip #32), pipe the pastry cream into the shells by way of every opening.
For the chocolate glaze:
Soften the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk till the combination is good and easy. Alternatively, you may warmth chocolate and cream in a microwave for about 30 seconds and whisk till easy.
Take away from the warmth and funky for a couple of minutes.
Dip the highest of every eclair into the chocolate glaze and put aside to permit the glaze to harden.

continued on next page


Related Articles

Check Also
Back to top button