{"id":3777,"date":"2013-09-13T19:32:45","date_gmt":"2013-09-13T09:32:45","guid":{"rendered":"https:\/\/www.howtocookthat.net\/public_html\/?p=3777"},"modified":"2021-02-10T14:21:34","modified_gmt":"2021-02-10T03:21:34","slug":"chocolate-eclair-recipe","status":"publish","type":"post","link":"https:\/\/www.howtocookthat.net\/public_html\/chocolate-eclair-recipe\/","title":{"rendered":"Chocolate Eclair Recipe"},"content":{"rendered":"
Rate it <\/a><\/span>\n\t\t\t \t\t\n\t\t\t\t\t\t\t4.5<\/a>\n\t\t\t\t\t\t\t<\/span>\n\t\t\t\t\t\t<\/span>\n\t\t\t<\/div><\/div>\n
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\"chocolate<\/p>\n

Chocolate eclairs are a delightful combination of choux pastry filled with a pastry cream and topped with chocolate. If you have never made choux pastry before relax it is easy to make and most people get it right first time.<\/p>\n

Profiteroles are made in the exact same way as eclairs but piped in a different shape – the video covers both. You can make some of each in the same batch. Choux pastry is best consumed on the day it is made, now you have an excuse to eat them all.<\/p>\n

Choux Pastry Chocolate Eclair Recipe Ingredients<\/strong>
\nThis recipe makes enough to makes approximately 50 profiteroles or 30 medium sized eclairs. The exact number of eclairs will depends on the size that you pipe them.<\/p>\n

For the Choux Pastry Recipe<\/strong>
\n250mL (8.45 fluid ounces) or 1 cup Water
\n75g (2.65 ounces) or 1\/3 cup Butter
\n160g (5.64 ounces) or 1 cup Plain Flour
\n4 Eggs<\/p>\n

\"croquembouche<\/p>\n

Put the water and butter into a pan and heat until the butter is melted. Add the flour all at once and stir until it thickens and leaves the sides of the pan, continue to stir and heat for another minute until it forms a really stiff ball.
\nAdd in the eggs one at a time mixing really well after each addition.<\/p>\n

Place into a piping bag and pipe dollops onto the baking tray.
\nBake at 428\u00b0F (220 degrees Celsius) (220\u00b0C (428 degrees Fahrenheit)) for 20 minutes or until crisp.<\/p>\n

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