Old Fashioned Chocolate Eclairs Recipe Recipe Fo

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CHOCOLATE ECLAIRS



Chocolate Eclairs image

Provided by Food Network

Categories     dessert

Time 3h55m

Yield 8 to 10 servings

Number Of Ingredients 16

2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
1 cup water
8 tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons sugar
1 cup all-purpose flour
3 eggs, plus 1 extra, if needed
1 egg
1 1/2 teaspoons water
1/2 cup heavy cream
4 ounces semisweet chocolate, coarsely chopped

Steps:

  • Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
  • Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
  • Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
  • Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
  • Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
  • Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

CHOCOLATE-FROSTED ECLAIRS



Chocolate-Frosted Eclairs image

For an old-fashioned treat that two can even prepare together, try these pretty eclairs, created by our Test Kitchen. The tender pastry shells, thick and creamy vanilla filling and rich chocolate frosting make them special.

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 servings.

Number Of Ingredients 15

1/4 cup water
2 tablespoons butter
Dash salt
1/4 cup all-purpose flour
1 egg
FILLING:
2 snack-size cups (3-1/2 ounces each) vanilla pudding
1/2 cup heavy whipping cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
FROSTING:
1/2 ounce semisweet chocolate
1-1/2 teaspoons butter
1/3 cup confectioners' sugar
1 to 2 teaspoons water

Steps:

  • In a small saucepan, bring water, butter and salt to a boil. Add flour all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add egg; beat well until dough is smooth and shiny. , Using a tablespoon or a pastry tube with a #10 or larger tip, form dough into two 5-in. x 2-in. strips on a baking sheet coated with cooking spray. Bake at 400° for 30-35 minutes or until puffed and golden. Remove to a wire rack. Immediately cut a slit in eclairs to allow steam to escape. , Place pudding in a small bowl; set aside. In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar and vanilla; beat until stiff peaks form. Fold into pudding. Split eclairs; remove soft dough from inside. Fill with pudding mixture. , For frosting, place chocolate and butter in a microwave-safe bowl. Cover and microwave at 50% power for 30 seconds; stir. Microwave 15-20 seconds longer or until melted. Stir in confectioners' sugar and enough water to achieve a smooth consistency. Frost eclairs. Serve immediately.

Nutrition Facts :

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