The glaze can be made quickly right before assembling. To make the eclairs ahead of time, I suggest making the shells and the pastry cream and keeping them separate.The glaze will set up slightly with time but will not become completely hard. STEP 2: Dip the top of the eclair in the chocolate glaze.Either poke two small holes in the bottom of the eclair to pipe the pastry cream in or cut the eclair in half lengthwise and spread the pastry cream in the middle. STEP 1: The eclairs can be filled one of two ways.STEP 2: Whisk the cornstarch into the egg yolk/sugar mixture.STEP 1: Whisk the egg yolks with the sugar until they are double in size.Once the shells are cooled they are filled and then dipped in a simple chocolate glaze.
Next the choux pastry is mixed and then baked into hallow shells. First the filling, classic vanilla pastry cream, is made so that it has enough time to cool before filling the shells.
ECLAIR AU CHOCOLAT HOW TO
The process of how to make eclairs is broken down into the three components that comprise the final pastry. This traditional eclair preparation is known as eclair au chocolat which simply means chocolate eclair. The shell is classically filled with a vanilla custard called pastry cream and is dipped in a chocolate glaze. The shell of the pastry is oblong and is made from pate a choux, also known as choux pastry.
You can do this from the bottom, making two holes. While the eclairs are cooling, put the cream, chocolate, and butter in a heat proof bowl over boiling water and as the chocolate melts, stir to combine.įill a pastry bag with the pastry cream, and use a medium/small tip to pipe the filling into the eclairs. Stir in the vanilla and butter and allow to cool. Whisk in the remaining hot mixture, then pour it back into the saucepan and cook again over medium high heat, whisking constantly, until the mixture thickens and begins to boil. Whisk in about ⅓ cup of the hot milk into the egg yolk mixture, whisking constantly as you pour it in. Add the flour and corn starch, and mix thoroughly until combined and smooth. In a mixing bowl, whisk the sugar and egg yolks together, until white and fluffy. While the eclairs are baking, in a medium saucepan, bring the 2 cups of milk to a boil over medium heat, then remove from heat. Scrape the dough out into a bowl, and add the eggs one at a time, stirring constantly (or use a mixer with a dough hook attached) until the dough is glossy and smooth.įill a pastry bag with a large plain tip and pipe out 8 4-5" lengths of dough.īake for about 15 minutes, then reduce the heat to 375☏ (190☌) and prop the oven door open with the handle of a wooden spoon and bake for about 25 minutes more, until golden brown.Ĭool completely on a wire rack at room temperature. Put the pan back over the heat, and vigorously stir the dough, until it pulls away from the sides of the pan and no longer sticks to the spoon. When it boils, remove it from heat immediately and stir in the sifted flour with a wooden spoon, stirring it in all at once and quickly, until the flour is incorporated. Put the water, milk, butter, sugar and salt in a large saucepan and bring to a boil over medium high heat.
Preheat the oven to 425☏ (220☌) and line a large baking sheet with baking paper.
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