Chocolate covered Eclairs

Chocolate covered Eclairs

Ingredients:

Pastry Cream

 Pate a Choux

  • 1 cup water
  • ½ cup unsalted butter
  • ⅜ tsp salt
  • 1 ¼ cups flour
  • 4 large eggs

 Chocolate Topping

  • 1 cup chocolate chips
  • ½ cup heavy whipping cream

 Directions:

Pastry cream

  1. In a sauce pan, combine 2 ½ cups milk, sugar, and salt.  Simmer over medium heat, dissolve the sugar.
  2. In a separate bowl, whisk together the remaining ½ cup of milk, cornstarch, flour, and egg yolks.
  3. Whisk some of the hot mixture in with the egg mixture to temper the eggs.
  4. Pour the egg mixture through a strainer (this will help get out egg clumps) into the rest of the simmering milk.  Bring to a boil, stirring constantly until mixture thickens.  
  5. Remove from heat and stir in the butter, vanilla extract and syrup.
  6. Cover with plastic wrap (touching the surface of the cream so it doesn’t get a film) and chill until completely cooled.
  7. Once cooled, whip up the whipping cream and fold into the Pastry cream.

Pate a Choux

  1. In a saucepan over medium heat, combine water, butter, and salt.
  2. Heat until butter is melted and bring to a rolling boil.
  3.  Remove pan from heat and add the flour all at once stirring vigorously.
  4. Return to medium heat for less than a minute, stirring the whole time, until smooth.
  5.  Remove from heat and let cool for 5-10 minutes.
  6.  Transfer dough into mixer and add 1 egg at a time, Scraping the bowl as needed. Once last egg is added, mixture will become smooth.
  7. Put dough into piping bag and pipe a line of dough (about 2- 2 ½ in. long, 1 In wide). Dough will grow to about 2-3 times the size of the unbaked piped dough.
  8. Bake at 350°F for about 20-30 minutes, or until medium golden brown.  Rotate only if browning is uneven. Leave the oven door closed if possible to keep the shells from falling.
  9.  Make a small incision in the top of each puff and bake for an additional 5 minutes to let moisture out.
  10.  Once they are cooled, cut in half (leaving connected like a clam shell, if desired).  This will help them from becoming soggy
  11.  Cool shells completely, then fill with pastry cream.

 Chocolate Topping:

  1. Heat the heavy cream and pour over chocolate to melt it down into chocolate topping.
  2. Top eclairs with chocolate, let cool, and enjoy!
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