Chocolate Éclair

巧克力泡芙.00 00 05 50.Still003 结果 pinit
巧克力泡芙.00 00 05 50.Still003 结果 pinit
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Chocolate Éclair

Difficulty: Beginner
Servings: 8
Best Season: Suitable throughout the year

Description

Chocolate Éclair is a classic French pastry that is both elegant and indulgently delicious. This dessert consists of a long, slender choux pastry shell that is light and airy, with a crisp exterior. Inside, the hollow shell is generously filled with a smooth and rich vanilla cream or custard, which provides a creamy contrast to the pastry's texture.

The defining feature of a chocolate éclair is its glossy chocolate glaze or icing that coats the top. This chocolate topping is typically made from high-quality dark or milk chocolate, which complements the sweet filling with its slightly bitter, deep chocolate flavor.

Chocolate Éclairs are beloved for their combination of textures—from the crisp pastry to the silky cream and the firm chocolate topping. They are a staple in patisseries and dessert menus and are often enjoyed as a luxurious treat with coffee or tea. Their elegant presentation and balanced flavors make them a favorite for both everyday indulgences and special occasions.

Ingredients

Cooking Mode Disabled

Eclair

Filling

Instructions

Eclair

  1. Heat and boil water, milk, butter, sugar, and salt.
  2. Turn off the heat, add in cake flour and cocoa powder; stir hard until all the ingredients come together. Turn on the heat (keep it medium low), and keep stirring until some thin film forms on the bottom of the pan.
  3. Transfer the dough to a clean bowl, let it cool down a little bit, and then use a hand mixer to beat while adding egg in to the batter until it gains a very smooth and silky texture. Cover the batter with plastic wrap and let set in the fridge to cool for 30 minutes.
  4. Put the batter into a pipping bag (attached with a piping tip) and start to pipe out eclairs.
  5. Dust them with powdered sugar. (3 times)
  6. Preheat the oven to 374℉(190℃) and let bake for 20 minutes; then set the oven to 347℉(175℃) and bake for 20 minutes. Take the cream puffs out of the oven; let them cool down on the cooling rack.

Filling

  1. In a clean bowl, soften the cream cheese; add in sugar and blueberry sauce and use a hand mixer to beat until smooth and well combined. Add in heavy cream and keep beating until thickened. Put them all in a piping bag, and fill the éclairs or any cream puffs with it.

Note

By cake flour, I mean low protein flour, which normally contains 7-9% protein (Mine is around 8%). Not self-rising flour.
Keywords: chocolate eclair, eclair,
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