Do you have a detailed recipe for Chocolate Eclairs?!
Makes (16) 4-inch eclairs
Pate a Choux (batter)
One cup whole milk
One-half cup (one stick) unsalted butter
One-half teaspoon sugar
One-half teaspoon salt
Four large eggs
Two-thirds cup flour
Pastry Cream
One cup whole milk
Six tablespoons sugar
Six and one half teaspoons cornstarch
Four large egg yolks
One teaspoon vanilla extract
Chocolate Icing
One cup dark chocolate, finely chopped
One-half cup heavy cream
Directions
Pate a Choux (batter)
Preheat oven to 325o F.
Place milk, butter, sugar, and salt in a small heavy-bottom sauce pan and bring to a boil over moderate heat, stirring constantly. Remove from heat, add flour all at once and stir vigorously to combine, using a wooden spoon. Return pan to moderate heat and cook, stirring constantly as the mixture becomes very thick and pulls away from the sides of the pan forming a ball in the center, about 3 minutes.
Transfer the hot mixture to the mixing bowl of an electric mixer fitted with a paddle attachment and beat briefly on medium speed, about 2 minutes. Add eggs one at a time, fully incorporating and ensuring the batter is smooth after each addition.
Place pate a choux into a pastry bag (preferably disposable) fitted with a large plain tip. Pipe batter into "fingers" (about 3 inches long) onto parchment lined sheet pans. For eclairs of this size, each will require about 2-1/2 tablespoons of batter.
Bake for 15 minutes then rotate pan to ensure even browning. Continue baking until eclairs are golden brown, have a crispy exterior and, when picked up, feel light in weight, about additional 20 minutes. Cool completely on a wire rack before filling.
Pastry Cream
Prepare an ice bath by filling a large stainless steel bowl halfway with ice and a small amount of water just so the mixture can be stirred. Set a medium sized stainless bowl into the ice bath and hold to the side.
Create the pastry cream by combining 3/4 cup of the milk with 3 tablespoons of sugar in a small heavy-bottom saucepan over medium-high heat, and bring to a boil.
Combine cornstarch with the remaining 3 tablespoons of sugar in a medium bowl and then stir in the remaining 1/4 cup of milk.
Whisk the egg yolks and vanilla extract into the cornstarch mixture until smooth.
Add about one-third of the hot milk into the egg mixture, while whisking constantly with a hand-held wire whisk. Return the tempered egg mixture to the remaining hot milk in the saucepan.
Return pan to the heat and continue cooking, vigorously stirring with a wooden spoon just until the mixture comes to a boil. As the pastry cream thickens it may begin to appear lumpy. Remove the saucepan from the heat and continue stirring vigorously until the mixture appears smooth again. Return to heat as necessary just until the mixture comes to a boil.
Pour the pastry cream into the stainless steel bowl sitting in the ice bath. Place plastic wrap in direct contact with the surface of the pastry cream to prevent a skin from forming. Cool completely. Refrigerate until needed.
Chocolate Icing
Place chocolate in a large bowl.
Place cream in a small saucepan over medium heat and carefully bring to a boil.
Remove from heat and pour hot cream over chocolate. Stir until chocolate is melted.
Strain and cool slightly before using or store under refrigeration and gently rewarm as needed.
To Assemble Chocolate Eclairs:
Slice the eclair shells in half lengthwise through the center.
Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom half of each shell.
Place the eclair tops on a wire rack and spoon about 1 tablespoon of the warm icing across the top of each eclair.
Carefully place the iced eclair tops on each of the filled bottoms and serve immediately or refrigerate until ready to serve.
nfd?
Answers: CHOCOLATE ECLAIRS
Makes (16) 4-inch eclairs
Pate a Choux (batter)
One cup whole milk
One-half cup (one stick) unsalted butter
One-half teaspoon sugar
One-half teaspoon salt
Four large eggs
Two-thirds cup flour
Pastry Cream
One cup whole milk
Six tablespoons sugar
Six and one half teaspoons cornstarch
Four large egg yolks
One teaspoon vanilla extract
Chocolate Icing
One cup dark chocolate, finely chopped
One-half cup heavy cream
Directions
Pate a Choux (batter)
Preheat oven to 325o F.
Place milk, butter, sugar, and salt in a small heavy-bottom sauce pan and bring to a boil over moderate heat, stirring constantly. Remove from heat, add flour all at once and stir vigorously to combine, using a wooden spoon. Return pan to moderate heat and cook, stirring constantly as the mixture becomes very thick and pulls away from the sides of the pan forming a ball in the center, about 3 minutes.
Transfer the hot mixture to the mixing bowl of an electric mixer fitted with a paddle attachment and beat briefly on medium speed, about 2 minutes. Add eggs one at a time, fully incorporating and ensuring the batter is smooth after each addition.
Place pate a choux into a pastry bag (preferably disposable) fitted with a large plain tip. Pipe batter into "fingers" (about 3 inches long) onto parchment lined sheet pans. For eclairs of this size, each will require about 2-1/2 tablespoons of batter.
Bake for 15 minutes then rotate pan to ensure even browning. Continue baking until eclairs are golden brown, have a crispy exterior and, when picked up, feel light in weight, about additional 20 minutes. Cool completely on a wire rack before filling.
Pastry Cream
Prepare an ice bath by filling a large stainless steel bowl halfway with ice and a small amount of water just so the mixture can be stirred. Set a medium sized stainless bowl into the ice bath and hold to the side.
Create the pastry cream by combining 3/4 cup of the milk with 3 tablespoons of sugar in a small heavy-bottom saucepan over medium-high heat, and bring to a boil.
Combine cornstarch with the remaining 3 tablespoons of sugar in a medium bowl and then stir in the remaining 1/4 cup of milk.
Whisk the egg yolks and vanilla extract into the cornstarch mixture until smooth.
Add about one-third of the hot milk into the egg mixture, while whisking constantly with a hand-held wire whisk. Return the tempered egg mixture to the remaining hot milk in the saucepan.
Return pan to the heat and continue cooking, vigorously stirring with a wooden spoon just until the mixture comes to a boil. As the pastry cream thickens it may begin to appear lumpy. Remove the saucepan from the heat and continue stirring vigorously until the mixture appears smooth again. Return to heat as necessary just until the mixture comes to a boil.
Pour the pastry cream into the stainless steel bowl sitting in the ice bath. Place plastic wrap in direct contact with the surface of the pastry cream to prevent a skin from forming. Cool completely. Refrigerate until needed.
Chocolate Icing
Place chocolate in a large bowl.
Place cream in a small saucepan over medium heat and carefully bring to a boil.
Remove from heat and pour hot cream over chocolate. Stir until chocolate is melted.
Strain and cool slightly before using or store under refrigeration and gently rewarm as needed.
To Assemble Chocolate Eclairs:
Slice the eclair shells in half lengthwise through the center.
Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom half of each shell.
Place the eclair tops on a wire rack and spoon about 1 tablespoon of the warm icing across the top of each eclair.
Carefully place the iced eclair tops on each of the filled bottoms and serve immediately or refrigerate until ready to serve.
nfd?
CHOCOLATE ECLAIRS
Printed from COOKS.COM
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ECLAIR:
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.
FILLING:
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
CHOCOLATE SAUCE:
6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla.
Makes 3/4 quart.
CHOCOLATE ECLAIRS
ECLAIR:
1 c. water
1/2 c. butter
1 c. flour
4 eggs
Bring to rolling boil water and butter. Take off heat. Add flour and stir with spoon until ball can be formed. Add eggs. Beat like crazy. Mix until dough is very stiff; otherwise it will run all over pan. Drop by full teaspoons onto a cookie sheet for individual serving; put in a circular ring or in a strip. Bake 45-50 minutes at 400 degrees. Cool out of draft.
FILLING:
2 pkg. instant French vanilla pudding
2 1/2 c. milk
1 (8 oz.) container Cool Whip
1 tsp. vanilla
Mix pudding and milk. Mix well. Fold in Cool Whip and vanilla. Slice eclair in half and fill generously with entire amount of filling. Replace top of eclair. Drizzle top of eclair with Chocolate Sauce.
CHOCOLATE SAUCE:
6 oz. semi-sweet chocolate chips
1 1/3 c. canned milk
1/2 c. butter
2 c. powdered sugar
1 tsp. vanilla
Melt chocolate chips and butter together. Gradually add milk and powdered sugar. Bring to boil. Stir continuously. Boil for 8 minutes. Remove from heat and add vanilla
Do yourself a favor and wait until you can find somebody who can actually show you how to make them.
Chocolate covered eclairs are about 10% ingredient and about 90% technique .Within the above posted recipes are pitfalls that you know nothing about and the recipes provide no warnings
Pastry cream is extremely tricky to do even if you have seen it done
Filling up a pastry bag with something that is the viscosity of choux paste is atrick unto itself and acuratley piping it is another trick