Homemade Chocolate Eclair Recipe

Homemade Classic Chocolate Eclairs l Spoonful of Flavor

WEBMar 29, 2021 · Make the Classic Cream Filling. Add the 2 cups of milk and 1/4 cup of granulated sugar to a medium saucepan over medium heat …

1. Preheat the oven to 350 degrees Fahrenheit and line baking sheet with parchment paper or with silicone baking mats.
2. Add the 2 cups of milk and 1/4 cup of granulated sugar to a medium saucepan over medium heat and bring the mixture to a simmer.
3. In a medium bowl, melt the chocolate in the microwave. Whisk in the butter until smooth.
4. Make the cream first so that it has time to cool while you’re making the eclair pastry.

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Classic Chocolate Eclairs (Easy + Foolproof Recipe)

WEBJan 16, 2024 · Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds …

1. Preheat the oven to 400 F and line two sheet pans with a parchment paper.
2. In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
3. Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.

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Best Homemade Chocolate Eclairs Recipe Also The …

WEBFeb 14, 2019 · Whisk continuously. Remove the pan from the heat and stir in chocolate and salt until smooth and fully combined for about 1-2 …

1. Make the chocolate filling: In a bowl whisk egg yolks, sugar, and cornstarch to combine. In a heavy-bottomed saucepan bring milk over medium-high heat to a simmer. Cook for 2 minutes, stirring constantly. Stir about 1/2 cup of hot milk into the egg yolks to slowly warm it. Then pour warmed egg mixture slowly into the saucepan, whisking constantly. Cook until filling is thick, for about 1-2 minutes. Whisk continuously.
2. Remove from heat and stir in chocolate and salt until smooth and fully combined for about 1-2 minutes. Pour through a mesh strainer into a bowl and let cool for about 5-10 minutes. Stir occasionally. Add butter and stir to combine. Cover with plastic wrap to prevent forming a skin. Refrigerate at least 1-2 hours or overnight.
3. Preheat oven to 375°F / 190°C. Line 2 baking sheets with parchment paper. Set aside.
4. Make the Pâte à Choux: In a heavy-bottomed saucepan bring water, butter, sugar, and salt to a boil. With a wooden spoon stir in flour and cook for about 2-3 minutes until it starts to form a film on the bottom of the pan. Transfer to a large mixing bowl and let cool about 2 minutes.

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