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Chocolate Eclairs

Course Dessert
Cuisine French
Keyword eclairs
Prep Time 45 minutes
Cook Time 30 minutes
Servings 36 dozen
Calories 149kcal
Author Leigh Anne Wilkes

Ingredients

Pate a Choux

  • 2 C water
  • 1 C unsalted butter 8 oz.
  • 1 tsp salt 1/4 oz.
  • 2 C flour sifted (8 oz.)
  • 7-8 eggs

Pastry Cream (For eclairs)

  • 2 C milk
  • 3/4 C sugar 5 oz.
  • 7 egg yolks 4 oz.
  • 2 Tbsp cake flour 1/2 oz.
  • 4 Tbsp corn starch 1 oz.
  • 1 tsp vanilla extract
  • 2 Tbsp butter 1 oz.

Chocolate Glaze

  • 2 squares semi sweet chocolate
  • 2 Tbsp butter
  • 1 C powdered sugar
  • 3 Tbsp milk

Instructions

Pate a Choux

  • Preheat oven to 400 degrees
  • Put water, butter and salt in a sauce pan and bring to a boil.
  • Remove from heat and add the sifted flour.
  • Beat the dough with a wooden spoon; Put back on heat and beat the dough for one minute or until it pulls away from the sides of the pan and doesn't stick to the spoon.
  • Transfer the dough to a mixing bowl and add the eggs one at a time while stirring. The dough will be smooth and slightly loose.
  • Using a 1/2 inch plain tip fill the pastry bag with mixture.
  • Pipe eclairs onto a cookie sheet lined with parchment paper.
  • Bake at 400 degrees for 15-20 minutes. Open the door 1-2 times to release the heat. Then lower the heat to 350 degrees and keep door ajar with a wooden spoon until they are golden brown.
  • Cool completely at room temperature.

Pastry Cream

  • Put milk in pan and bring to a boil.
  • Whisk sugar and yolks together until the mixture whitens.
  • Add in cornstarch/flour to sugar and eggs
  • Pour a third of the hot milk into egg mixture and stirring as you add it.
  • Pour the mixture back into the sauce pan and bring to a boil while whisking vigorously.
  • Transfer to bowl and add vanilla and butter. Cool.
  • Put into a pastry bag and pipe into the bottom of the eclairs through two holes you have made with the end of a wooden spoon. Fill the shell 3/4 full of cream.

Chocolate Glaze

  • Over low heat melt chocolate and butter in sauce pan stirring constantly. Add in sugar and enough milk to make it a nice spreading consistency.

Nutrition

Calories: 149kcal | Carbohydrates: 15g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 88mg | Sodium: 98mg | Potassium: 44mg | Fiber: 1g | Sugar: 8g | Vitamin A: 318IU | Calcium: 29mg | Iron: 1mg