CHOCOLATE ÉCLAIRS

Submitted by clubfoody

"These delicious French pastries filled with custard and topped with chocolate are easy to make and perfect to serve either after a meal or as a snack... if there are any left after you make them!"

 

• Ready In: 45mins
• Ingredients: 10
• Yields: éclairs

ingredients

• 1 1⁄2 cups milk
• 2 large egg yolks, beaten
• 1⁄2 cup granulated sugar
• 3 tablespoons unbleached all-purpose flour
• 1⁄2 teaspoon pure vanilla extract
• 2 ounces semisweet chocolate
• 2 tablespoons butter
• 1 cup confectioners' sugar, sifted
• 2 tablespoons whole milk (substitute heavy cream of half-and-half)
• 1 teaspoon pure vanilla extract

directions

1. For this recipe, you'll need a pâte à choux recipe.
2. CRÈME PÂTISSIÈRE aka CUSTARD.
3. In a small saucepan over medium heat, pour in milk and warm up (do not boil). In another saucepan, combine egg yolks and water; whisk until blended. Add flour and stir.
4. When milk is warm, carefully pour at first a little into flour/egg mixture, whisking constantly. After 2-3 times when there are no lumps, pour slowly the remaining milk, whisking nonstop. Turn the heat on medium and cook custard until thickens, stirring continuously, about 3 to 4 minutes. Remove from heat and set aside until cools off. About 5 minutes later though, add vanilla, stir and let it continue to cool off.
5. Fill up a decorating bag with custard using tip #3. Insert at the end of each pâte à choux and then place pastry in a plastic container when filled, cover and transfer to the fridge for 10 minutes while making chocolate glaze.
6. CHOCOLATE GLAZE RECIPE.
7. In a bain-marie over medium heat (make sure water doesn’t touch the bottom), combine chocolate and butter. When melted, add sifted sugar, stir until somehow combined before pouring in milk; stir until smooth. Add vanilla, stir and remove from the heat. Transfer into a shallow microwave-safe glass dish. Dip one pastry at a time in chocolate and back to the container. Transfer back to the fridge for 10 minutes.
8. If prefer a thicker glaze, dip again (might have to microwave it to melt the chocolate again) and back to chill. Remove about 15 minutes before serving.