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
Mini Chocolate Éclairs
These mini chocolate éclairs are made from a cocoa choux pastry shells filled with dark chocolate pastry cream and topped with a chocolate glaze. They are the perfect little treat to make for a special occasion or to simply enjoy for afternoon tea!
Read the full recipe here:
Chocolate Pastry Cream:
- 500 ml full cream / whole milk
- 4 egg yolks - about 80 grams, at room temperature
- 30 gr caster sugar
- 30 gr cornstarch
- 120 gr 70 % dark cooking chocolate - finely chopped
Chocolate Choux Pastry:
- 125 ml water
- 50 gr unsalted butter
- 20 gr caster sugar
- 1 pinch fine table salt
- 60 gr plain / all-purpose flour
- 10 gr unsweetened cocoa powder
- 2 large eggs - about 100 grams, at room temperature
Chocolate Glaze:
- 75 gr 70 % dark cooking chocolate - finely chopped
- 10 ml neutral oil or coconut oil
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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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Mini Chocolate Eclairs Recipe
These mini chocolate eclairs are almost too pretty to eat. If you're looking to prepare a dessert that will have your guests convinced you're a pro pastry chef, this recipe is it.
#chocolate #eclairs #recipe
Read Full Recipe:
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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Eclairs
While éclairs in the wonderful world of French pastries are made with custard hidden inside, éclairs as we know them here in Australia are split and generously filled with whipped cream.
A neat trick for a great éclair cream filling is adding mascarpone. It adds structure so the cream doesn’t completely squirt out when you take a bite (because don’t you just hate that!?), as well as improving storage quality.
And as for the choux pastry? It’s light-as-air and beautifully crisp, something you rarely see with store bought eclairs!
PRINT RECIPE:
Mini Chocolate Eclairs
A Valentines favourite. Recipe on the blog: ssugarpill.com