Dark Chocolate Éclairs
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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 9 (13cm) large OR 20 (8 cm) small Éclairs
Cooking Time 01:40 Kid Friendly Yes
 
Dark Chocolate Éclairs
2
 
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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 9 (13cm) large OR 20 (8 cm) small Éclairs
Cooking Time 01:40
Kid Friendly Yes
 
 
 
Crown® Fleischmann's®
 
 
Ingredients
 
CHOUX PASTRY
1/2 cup whole milk
1/2 cup unsalted butter, cubed
1/2 cup water
1 cup all-purpose flour
4 large eggs, at room temperature
VANILLA CUSTARD FILLING
1/4 cup sugar
1 tbsp Fleischmann's® Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon pure vanilla extract
1 cup heavy cream
DARK CHOCOLATE GLAZE
6 ounces dark chocolate, chopped
2 tablespoons butter
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1/4 cup Crown® Lily White® Corn Syrup
 
Instructions
 

Preheat oven to 400°F. 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/s lined with parchment paper. For easy reference, measure and draw 13 cm guidelines for large éclairs or 8 cm lines for small.  Remember to flip the paper so you aren’t piping directly onto your pencil or pen markings.

Transfer dough into a piping bag with a 1.5 cm piping tip and pipe 2 cm wide strips to your desired length. Using a finger, dipped in water, flatten down any sharp edges. Place tray in oven and bake for 15 minutes then reduce temperature to 350F and bake for 25 minutes longer or until golden brown and when split in half they are almost dry inside. Remove and cool to room temperature before filling.

Begin making your custard filling. Combine sugar, corn starch and salt in a medium saucepan. Gradually stir in milk until smooth. Add egg yolks. Stirring constantly, bring to boil over medium heat and boil 1 minute.  Remove from heat, stir in vanilla. Continue stirring gently for 1 minute, cover surface with plastic wrap to prevent a skin, chill in fridge.

Once custard is completely cooled you can whip the heavy cream until stiff peaks appear, then fold whipped cream into custard. Transfer mixture into piping bag fitted with a star piping tip and keep in fridge until ready to use.

To make chocolate glaze, place chocolate, butter and vanilla in medium bowl. Bring cream and corn syrup to a boil in a small saucepan. Remove from heat; pour over chocolate, butter and vanilla. Cover; let stand several minutes or until mixture can be whisked smooth and chocolate has melted completely. Let cool until mixture is slightly thickened.

To fill the éclairs, cut along one long side of the éclair, being careful not to cut right through to the other side. Gently open it up to allow room to pipe your whipped custard filling in. Repeat and fill all éclairs.

Pour glaze over assembled éclairs, spreading gently to allow glaze to cover tops.

Chill Éclairs in refrigerator to allow chocolate to set.


 
 
 
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