How To make Minature Chocolate Eclairs
*****FILLING****** 1 Package chocolate pudding mix
Cook & Serve
2 Cups milk
*****PAStrY***** 1/2 Cup butter :
1 stick
1 Cup water
1/8 Tsp salt
1 cup all-purpose flour
4 medium eggs
*****FROSTING***** 2 tablespoons butter
2 ounces semisweet chocolate -- 2 squares
1 cup confectioner's sugar
2 tablespoons milk
1 teaspoon vanilla extract
Filling**** cook pudding according to pkg. Cool 1 hr.
Pastry**** In sauce pan heat butter, water, and salt over med heat until mixture boils and butter melts. Reduce heat to low. Vigorously stir in flour all at once until mixture forms a ball. Transfer pastry to a bowl: Stir in eggs; one at a time, beating well after each. Preheat oven to 400*. Grease a baking sheet. Drop dough into 12 mounds, about 5 inches apart, Spread each mound into 4x1/2-inch rectangle, piling dough on top and slightly rounding sides. Bake until golden, 35 minutes. Remove from oven; make 1-inch slit on side of each eclair. Reduce oven to 375* and bake for 10 minutes more. Transfer to wire rack to cool.
Frosting***** heat butter and chocolate over low heat, stiring until melted. Remove from heat, stir in sugar, milk, and vanilla until smooth.
Slice eclairs in half. Spoon about 1 tablespoon of filling onto each bottom half and replace tops. Spread tops with frosting.
How To make Minature Chocolate Eclairs's Videos
Best Chocolate Eclair Recipe
This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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Paul Hollywood's Chocolate Éclairs Recipe | #GBBO | Katie Pix
These decadent Chocolate Éclairs are simply the perfect treat. They're indulgent and sheer luxury in your mouth. And don't be fooled - Éclairs are very easy to make too! Long, puffy buns stuffed with cream and topped with rich chocolate icing - what's not to love?
RECIPE:
DOUBLE TAKE:
For the hawk-eye viewers who will notice the change of hair, makeup and rings, here's a little explanation. I film multiple recipes in a day, and recipes that involve oven/cooling time are often split up e.g. cook it in the morning, finish it in the afternoon. On this particular shoot, we filmed the éclairs first thing and finished them last of all (with lots in between). Normally, I'm hot on the continuity. Alas, this is all over the place! But hopefully, you can enjoy it anyway! Big love x
Thank you so much for watching my videos. SUBSCRIBE for more delicious recipes and random antics!
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How to make PERFECT Eclairs
Learn everything you need to know about making perfect chocolate eclairs. Deliciously crisp choux pastry filled with Chantilly cream and topped with glossy chocolate!
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Easy CHOCOLATE ECLAIRS Recipe | Cupcake Jemma
Time to hop on the Choux Train again! Choux choux! It's not a hard as you might think to make choux pastry (although I'll admit that I find it pretty hard to pipe even eclairs as I don't make them that often but, as with everything, practice makes perfect!) Chocolate Eclairs are a great entry level eclair to make and you can fill them with anything you like. I'm filling mine with some Creme Patissiere AKA Pastry Cream, so check out last Tuesday's Tip with Dane if you want to see how to make that.
Recipe -
For the choux...
225ml water
60g butter
1/2 tsp salt
125g plain flour
4 lg eggs
For the Creme Pat -
For the chocolate Glaze...
75ml water
100g caster sugar
80g 54% chocolate
25g butter
How to Make Nutella Profiteroles:
#eclairs #cupcakejemmabakes
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Homemade Mini Eclairs & Pastry Cream Recipe | d for delicious
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Hey there! After last week's afternoon tea set up, we've promised to do the companion recipes with it, so here is the first one that is here! Mini French Eclairs. We've piped them mini for our Cream tea but if you are only serving eclairs, you can do them longer to make a full sized one :)
This video tutorial includes our recipe for pastry cream! So silky smooth and full of vanilla seeds. Decadent and rich!
Choux pastry are versatile, they can be made into so many goodies like cream puffs etc... A recipe basic you should have!
Subscribe to not miss next weeks recipe and don't forget to check out our website for more tips and tricks :) Yum-o ~ #dfordelicious
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To get this full recipe and a printable version, please check out :
MORE! Links Down Here :)
Matcha Crunchy Craquelin Eclairs:
Original Choux Recipe - Ice Cream Puffs:
How to host the perfect Afternoon Tea:
Carefree Kevin MacLeod (incompetech.com)
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C & D
Easy Homemade Chocolate Eclairs Recipe
Find the written chocolate eclairs recipe here on my website:
In this episode of In The Kitchen With Matt, learn how to make chocolate eclairs from scratch. This easy homemade chocolate eclairs recipe is so yummy and sure to impress your friends and family. If I can do it, you can do it. Let's get baking!
This is a shorter version of a longer video where I talk, if you would like to watch that version you can find it here:
#eclairs #chocolateeclair #recipe
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Ingredients:
Choux Pastry
1 cup water (I always used filtered water, not tap) (237 ml)
1/2 cup of unsalted butter (113g)
1 cup all-purpose (plain) flour. (120g)
1/2 tsp. of salt (2g)
1 to 2 tsp. of white granulated sugar (optional) (5 to 10g)
4 large eggs
Pastry Cream Filling
1 small 3.5 ounce box of vanilla instant pudding
1 cup of cold milk (237ml)
1 cup heavy cream (237ml)
Chocolate Ganache Topping
5 to 10 ounces of chocolate (chocolate bars, chocolate chips) use more if you like it thick. (150 to 300g)
1/2 cup of heavy cream, hot
Tools:
Large pot
spatula
wooden spoon or silicon spoon
whisk
sheet pan
parchment paper or silicon mat:
bowls
hand mixer:
piping bag or large ziplock bag:
injector tip:
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