Dark Chocolate Éclairs
  2 Share this recipe    Facebook Pinterest    Print this recipe  
These cream-filled choux pastry fingers are a patisserie classic and can make even the most accomplished baker shiver, but don’t be put off – it’s actually easier than you think.
Category Other Desserts Serves 24 Éclairs
Cooking Time 00:30 Kid Friendly Yes
 
Dark Chocolate Éclairs
2
 
Share this recipe
Facebook Pinterest
 
These cream-filled choux pastry fingers are a patisserie classic and can make even the most accomplished baker shiver, but don’t be put off – it’s actually easier than you think.
Category Other Desserts
Serves 24 Éclairs
Cooking Time 00:30
Kid Friendly Yes
 
 
 
Fleischmann's®
 
 
Ingredients
 
CHOUX PASTRY
1/2 cup whole milk
8 tablespoons unsalted butter, cubed
1/2 teaspoon kosher salt
1/2 cup water
1 cup all-purpose flour
4 large eggs, at room temperature
VANILLA CUSTARD FILLING
2 cups whole milk
2 teaspoons vanilla extract
10 egg yolks
3/4 cup superfine sugar
2 tablespoons all-purpose flour
1 tbsp + 1 tsp Fleischmann's® Corn Starch
1 cup heavy cream
DARK CHOCOLATE GLAZE
2-3 cup heavy cream
2 teaspoons vanilla extract
8 ounces dark chocolate chips
1/4 cup butter, cubed
 
Instructions
 

Preheat oven to 425°. Combine milk, butter, salt, and water in a saucepan and bring to a boil over high heat. Add flour and stir until dough forms. Lower heat to medium and cook dough until slightly shiny and forms a ball, between 2-3 min. Make sure to constantly stir dough using a wooden spoon.

Transfer dough to a mixing bowl of a stand mixer and over low speed start to mix for 1-2 min. Once cooled slightly, start adding eggs in one at a time. Making sure each one is fully incorporated before adding the next one. Beat for 1 min after all eggs are added.

Prepare your baking sheet lined with parchment paper. For easy reference, measure and draw 10 cm guidelines. Remember to flip the paper so you aren’t piping directly onto your pencil or pen markings.

Transfer dough into a piping bag and a 1.5 cm piping tip and pipe 10 cm x 2 cm long strips. Using a finger, dipped in water, flatten down any sharp edges. Place tray in the oven and immediately reduce the temperature down to 375F. Bake for 30 min or until golden brown. Remove and cool to room temperature before filling.

To make the filling, bring the milk and vanilla to a light boil in a saucepan. Meanwhile, mix together the egg yolks, sugar and flours in a bowl.

Pour on the hot milk whilst continuously whisking, then return the custard into a wide-based clean pan. Cook over a very gentle heat, stirring until the mix is thicker than a custard, (it may get lumpy but continue to stir until the lumps disappear). This should take 2-3 min. Transfer to mixing bowl of stand mixer and place some cling film directly on to the surface. Leave to cool, then chill in fridge.

Meanwhile, whip heavy cream until stiff peaks appear. Once custard is completely cooled, fold in whipped cream. Transfer custard into piping bag fitted with a .5 cm piping tip and keep in fridge until ready to use.

To make chocolate glaze, heat the cream and vanilla extract to a medium simmer. Pour hot cream over chocolate chips and let sit, 1 min. Whisk chocolate and cream together until smooth, add in butter 1 tbsp. at a time. Set aside.

Using a skewer, poke hole in the side of éclair and hollow out the middle, without puncturing the other side. Insert piping bag filled with custard into the side of the éclair and fill until it reaches the end. Continue until all éclairs are filled.

Dunk each éclair in chocolate glaze to cover the top and let the remaining chocolate drip off before placing them on a sheet pan to set before serving.

 


 
 
 
   Comments
 
Add a Comment
 

To comment on a recipe, please login or register.

 


 
 
 
Be the first to get new recipes, tips and videos.
 
Related Recipes
 
Pumpkin Bread Pudding with Spiced Vanilla Sauce
 
Chocolate Iced Doughnuts
 
Blueberry Biscuit Cobbler
 
 
Our Products
 

BeeHive®
Corn Syrup

Crown®
Golden Corn Syrup

Crown®
Lily White® Corn Syrup

Fleischmann's®
Baking Powder

Fleischmann's®
Bread Machine Yeast

Fleischmann's®
Canada Corn Starch

Fleischmann's®
Pizza Yeast

Fleischmann's®
Quick-Rise Yeast

Fleischmann's®
Traditional Yeast

Mazola
Canola Oil

Mazola
Corn Oil

Mazola
Rightblend Oil

Mazola
Vegetable Oil