Search Inspiration

No idea what to search for? Start browsing till you find something.

Home Recipes

Chocolate Eclares Recipe

Ingredients

How to make it

  • Line two baking sheets with parchment paper. In heavy saucepan, bring the water, butter and salt to boil over high heat; immediately remove from heat. Add flour all at once; stir vigorously with wooden spoon until mixture comes away from side of pan in smooth ball. Cook over medium heat, stirring constantly, for 4 minutes or until film forms on bottom of pan. Transfer to bowl; stir for 30 seconds to cool slightly. Make well in center.
  • Using electric mixer, beat in the eggs, 1 at a time, beating well after each addition. Beat until shiny and pastry holds its shape when lifted. Using pastry bag, pipe pastry into 6 inch long by 1 1/2 -inch wide mounds on pans.
  • Bake in 425 degree F oven for 20 minutes; rotate trays. Reduce heat to 375 degrees F; bake for 10 minutes or until golden. With knife, make small hole in bottom of each; bake for 5 minutes. Turn off oven; let stand in oven for 10 minutes to dry. Transfer to rack; let cool. With wooden spoon handle, enlarge hole in each puff. Repeat with remaining choux pastry ingredients and glaze to make about 40 puffs in total.
  • In heavy saucepan, heat milk until steaming. Meanwhile, in bowl, whisk together eggs, sugar, flour and cornstarch; gradually pour in milk in thin stream, whisking constantly. Return to clean pan. Cook over medium heat, whisking, for 5 minutes or just until boiling; cook, whisking, for 2 minutes longer or until thickened. Remove from heat; stir in butter and vanilla.
  • Pour into bowl; place waxed paper directly on surface to prevent skin from forming. Refrigerate until cool, at least 4 hours. Whip cream, gently fold into pastry cream with spatula just until combined.
  • Spoon pastry cream into pastry bag fitted with 1/4-inch (5 mm) plain tip. Pipe into hole in each puff, squeezing bag gently until puff is filled with cream. Place on waxed paper-lined baking sheet.
  • Melt chocolate and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.
  • Top eclairs and allow to slightly harden.
  • I don't make these to often because they are so good I just want to keep eating them.

Reviews & Comments 3

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
  • valinkenmore 14 years ago
    My mother was French and she used to make these when I was little. I buy them from time to time but I dearly love them. Thanks for the great post!
    Was this review helpful? Yes Flag
  • ttaaccoo 14 years ago
    Yes, these sound Incredible!! Wanting to lick my fingers right now. thanks for great instructions. 5 to the millionth power (at least)
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    wonderful Eclaire great post thanks
    Was this review helpful? Yes Flag

The Cook

riverrat715 Small Town, WI

Maybe List
Hang onto this recipe

while I look at others.
Holding 0 recipes