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    You are in: Home / Recipes / chocolate eclairs Recipe
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    chocolate eclairs

    chocolate eclairs. Photo by ms_bold

    1/1 Photo of chocolate eclairs

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 45 mins

    45 mins

    1 hrs

    Sgt. Pepper's Note:

    Eclairs have many variations, but 3 basic components: Pate a choux, filling and icing. This recipe is filled with vanilla pastry cream and iced with chocolate ganache. The amount of everything that you make will depend on how many and how big the eclairs will be. The prep and cook times are misleading because you can do most of it simultaneously.

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    Ingredients:

    Servings:

    Units: US | Metric

    Vanilla Pastry Cream

    Pate a Choux

    Dark Chocolate Ganache

    Directions:

    1. 1
      Pastry cream (Make a day ahead and up to a week ahead): Pour milk into saucepan, add scraped vanilla bean including pod.
    2. 2
      Sift cornstarch, flour and sugar into a bowl.
    3. 3
      Whisk egg yolks in another bowl.
    4. 4
      Add dry ingredients to egg yolk and whisk until smooth.
    5. 5
      Take yolk mixture, milk and butter to stove.
    6. 6
      Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
    7. 7
      Stir constantly with wooden spoon.
    8. 8
      Let boil, stirring, for 1 minute.
    9. 9
      Turn off heat and stir in butter until completely melted and incorporated.
    10. 10
      Pour entire contents of pan thru a strainer into a shallow stainless bowl.
    11. 11
      Cover with plastic wrap, pressing directly on to cream.
    12. 12
      chill until cold and firm.
    13. 13
      Pate a Choux: Preheat oven to 375.
    14. 14
      Place water, butter, sugar and salt in heavy saucepan and bring to boil.
    15. 15
      Add flour all at once and stir until mixture comes away from sides and forms a ball.
    16. 16
      Remove from heat.
    17. 17
      Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
    18. 18
      Add eggs one at a time, beating well to incorporate each before adding the next.
    19. 19
      After last egg is added, beat until smooth.
    20. 20
      With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
    21. 21
      You can make as big or as long as you want.
    22. 22
      They will about double in size when cooked.
    23. 23
      Bake at 375 until they become,brown, light and hollow.
    24. 24
      Cool.
    25. 25
      Dark Chocolate Ganache: Bring cream to a simmer.
    26. 26
      Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
    27. 27
      Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
    28. 28
      Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
    29. 29
      When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
    30. 30
      Dip filled pate a choux into ganache to coat.

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    Ratings & Reviews:

    • on February 03, 2008

      25

      I have to say that I followed the Pate a Choux recipe exactly but it was a complete failure. The Cream and Ganache were on the other hand a success.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 21, 2005

      55

      On My Gosh! These were perfect!!!! I had the privledge of having this chef prepare them for me AND of getting to have one for breakfast the next day, I need to make them often. And I am going to for my french SIL! Thanks Mean!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for chocolate eclairs

    Serving Size: 1 (169 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 450.6
     
    Calories from Fat 309
    68%
    Total Fat 34.3 g
    52%
    Saturated Fat 20.2 g
    101%
    Cholesterol 235.6 mg
    78%
    Sodium 119.2 mg
    4%
    Total Carbohydrate 34.5 g
    11%
    Dietary Fiber 4.0 g
    16%
    Sugars 17.6 g
    70%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    vanilla beans

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