Recipe Chocolate eclairs : Practical and Delicious

Recipe Chocolate eclairs : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Chocolate eclairs. You are currently reading Recipe Chocolate eclairs : Practical and Delicious. This recipe is the creation of the chef Kim Coverdale. Recipe Chocolate eclairs requires 3h 20m, cook 1h and serve 16. Caution: allergy Contains gluten, milk, egg, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

The challenge of making choux pastry will be so worth it when you get to gobble one of these cream-filled, chocolate-topped eclairs.

Ingredients:

8 Ingredients

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  300ml thickened cream
  
  
  


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  1 tsp vanilla extract
  
  
  


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  1 tsp caster sugar
  
  
  


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  100g NESTLÉ BAKERS' CHOICE Dark Choc Melts
  
  
  


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  15g butter
  
  
  



• Basic choux pastry



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  60g butter, chopped
  
  
  


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  2/3 cup plain flour
  
  
  


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  3 eggs, lightly beaten
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

8 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220°C/200°C fan-forced. Line 2 large baking trays with baking paper.
  
  
  


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  Step 2
  
  
  
  
  Make basic choux pastry: Combine butter and 2/3 cup cold water in a saucepan over medium heat. Cook for 3 to 4 minutes or until butter has melted and mixture just starts to boil.
  
  
  


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  Step 3
  
  
  
  
  Reduce heat to low. Add flour. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball. Set aside for 5 minutes to cool slightly.
  
  
  


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  Step 4
  
  
  
  
  Reserve 2 teaspoons egg. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon).
  
  
  


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  Step 5
  
  
  
  
  Spoon dough into a piping bag fitted with a 1cm plain nozzle. Pipe 12cm long logs, 6cm apart, onto prepared trays. Brush with reserved egg.
  
  
  


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  Step 6
  
  
  
  
  Bake 1 tray of eclairs for 5 minutes. Reduce heat to 180°C/160°C fan-forced. Bake for 8 to 10 minutes or until golden and puffed. Using a small knife, carefully cut eclairs in half horizontally. Return to oven, cut-side up. Bake for 5 minutes to dry out centres. Cool on tray. Increase temperature to 220°C/200°C fan-forced. Repeat with remaining tray.
  
  
  


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  Step 7
  
  
  
  
  Using an electric mixer, beat cream, vanilla and sugar until firm peaks. Place chocolate and butter in a microwave-safe bowl. Microwave on medium-high (75%) for 1 to 2 minutes or until smooth, stirring every 30 seconds.
  
  
  


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  Step 8
  
  
  
  
  Spoon cream into a piping bag fitted with a 1cm fluted nozzle. Pipe cream evenly over eclair bases. Spread tops with chocolate mixture and place over cream. Refrigerate for 20 minutes or until chocolate has set. Serve.
  
  
  

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