Bake Good

Dark Chocolate Éclairs

  • Expert
  • 9 (13cm) large OR 20 (8 cm) small Éclairs
  • 4 hr 30 min
Baking Success Or Baking Mess

Ingredients

CHOUX PASTRY
1/2 cup whole milk
1/2 cup unsalted butter, cubed
1/2 cup water
1 cup all-purpose flour
4 large eggs, at room temperature
VANILLA CUSTARD FILLING
1/4 cup sugar
1 tbsp Fleischmann's® Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 teaspoon pure vanilla extract
1 cup heavy cream
DARK CHOCOLATE GLAZE
6 ounces dark chocolate, chopped
2 tablespoons butter
1/2 teaspoon pure vanilla extract
3/4 cup heavy cream
1/4 cup Crown® Lily White® Corn Syrup

Instructions

Preheat oven to 400°F. Combine milk, butter, salt,

and water in a saucepan and bring to a boil over high heat. Add flour and stir

until dough forms. Lower heat to medium and cook dough until slightly shiny and

forms a ball, between 2-3 min. Make sure to constantly stir dough using a

wooden spoon.


Transfer dough to a mixing bowl of a stand

mixer and over low speed start to mix for 1-2 min. Once cooled slightly, start

adding eggs in one at a time. Making sure each one is fully incorporated before

adding the next one. Beat for 1 min after all eggs are added.


Prepare

your baking sheet/s lined with parchment paper. For easy reference, measure and

draw 13 cm guidelines for large éclairs or 8 cm lines for small. Remember to flip the paper so you aren’t

piping directly onto your pencil or pen markings.


Transfer dough into a piping bag with a 1.5 cm

piping tip and pipe 2 cm wide strips to your desired length. Using a finger,

dipped in water, flatten down any sharp edges. Place tray in oven and bake for 15

minutes then reduce temperature to 350F and bake for 25 minutes longer or until

golden brown and when split in half they are almost dry inside. Remove and cool

to room temperature before filling.


Begin making your custard filling. Combine

sugar, corn starch and salt in a medium saucepan. Gradually stir in milk until

smooth. Add egg yolks. Stirring

constantly, bring to boil over medium heat and boil 1 minute. Remove from heat, stir in vanilla. Continue

stirring gently for 1 minute, cover surface with plastic wrap to prevent a skin,

chill in fridge.


Once custard is completely cooled you can whip the

heavy cream until stiff peaks appear, then fold whipped cream into custard.

Transfer mixture into piping bag fitted with a star piping tip and keep in

fridge until ready to use.


To

make chocolate glaze, place chocolate, butter and

vanilla in medium bowl. Bring cream and corn syrup to a boil in a small

saucepan. Remove from heat; pour over chocolate, butter and vanilla. Cover; let

stand several minutes or until mixture can be whisked smooth and chocolate has

melted completely. Let cool until mixture is slightly thickened.


To fill the éclairs, cut along one

long side of the éclair, being careful not to cut right through to the other

side. Gently open it up to allow room to

pipe your whipped custard filling in.

Repeat and fill all éclairs.


Pour glaze over assembled éclairs,

spreading gently to allow glaze to cover tops.


Chill Éclairs in refrigerator to

allow chocolate to set.


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