If that is the case, then the sugar that is fallen on the baking tray can burn and stick onto the cases. This is important, because if you prick them before the crust has formed, the choux cases will collapse. Weigh your ingredients. In a bowl, whisk the egg yolks and sugar until light and fluffy. Repeat with all the eclair shells. Crack all the eggs into a jug and whisk well to combine. I came about this little discovery quite by accident. For the icing, melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Preheat the oven to 200C/400F/Gas 6. Chill for a few hours if needed, and serve. If you're looking for a great chocolate icing you can't do better. Stir to bring it together and form a dough. Immediately turn off the heat and set aside to infuse for 15 minutes. When we make them we make them smaller and fill them by using a pastry bag instead of cutting them in half, we also use the pastry bag to apply the frosting. Bring to a boil, stirring until butter … These eclairs have become a family favorite and everyone is convinced that I spend hours in the kitchen preparing these! French star pastry tip with 1/2 inch opening – to pipe the eclair cases. Fold whipped cream into pudding. It’s been a long time coming, but here it is! For the pastry; preheat the oven to 425 degrees and line a sheet pan with parchment paper. This often happens when the dough isn’t prepared properly, and you have undissolved salt or sugar in it. Learn how your comment data is processed. You want the eclairs to be baked a little longer so that they hold their shape better. That way the chocolate is evenly spread over the top, instead of a gunky chocolate mess. When the mix comes to a boil, remove the saucepan from the heat and add ALL OF THE SIFTED FLOUR in one go. But the longer you go after filling your eclairs, the softer the shells will get (but they shouldn’t get soggy even after 24 hours). Here, I made FOUR different fillings for my classic chocolate eclairs. Finish off each piped case by gently twisting the piping tip. Thaw out the frozen shells overnight and you can crisp them up in the oven for a few minutes (optional). Fill the eclairs, and dip each one in the chocolate glaze as you go. The sides of this trough should stay upright and not collapse into the dough. Refrigerate until serving. All in all, this recipe was a slam dunk. and filling the thawed shells just before serving. 10, or larger, tip, spoon or pipe dough onto cookie sheet in 1 1/2 x 4 inch strips. Chocolate, Choux Pastry, How to make eclairs, Pastry, Pastry Cream, I love seeing what you’ve made! This recipe is fabuolus, but it forgets to mention to peirce the ends of the eclair shells right after removing from the oven to release any steam. There’s less risk of collapsed pastry shells here. Cool them down and fill them with the filling. If the dough forms a V shape at the end of the spatula (as shown in the picture in the post), then it’s also the right consistency. The best part about this easy chocolate eclair recipe is that you don’t have to wait until your next trip to Paris to enjoy a tantalizing eclair! And, because I piped the filling, I was able to dip the eclairs upside down in the chocolate. Insert the tip from the ends of the eclair and fill it from both ends. Place a rubber spatula in the dough, upright, and then stir the dough with it a little, and slowly lift the … Another suggestion, you should dip the top of the eclair into the chocolate before you cut it open. You can use a round tip as well, but in that case, use a fork and drag it lightly along the surface of the piped dough to make multiple, long lines (to mimic the pattern that you’d get with a star tip). Do this until you see a film of dough forming on the bottom of your saucepan (please note that this only occurs with stainless steel saucepans, not in non-stick saucepans). Replace top of puff, and add chocolate. When you are done, fold it into the vanilla pudding and you'll have the perfect eclair filling that is creamy and absolutely divine. It turns out just like a bakery eclair. With a spoon or a pastry bag fitted with a No. There are links on this site that can be defined as “affiliate links”. . Pipe 4-5 inch long choux pastry cases on the prepared baking tray (with a silpat mat), leaving 2 inches of space between each. When piping, make sure the ends are a little larger than the middle portion of the eclairs. Never add raw flour to your choux pastry to “fix” runny dough. For profiteroles, the contact point of the pastry with the baking sheet is wider, so it has a more stable base to bake on and rise to form a nice, airy pastry shell. Sieve the flour into a large bowl and set aside. Or you can simply eye ball it too. I usually end up adding 3 1/2 eggs, or sometimes 4 (if I had to cook the dough longer, which results in a drier dough). Never open the oven door before the 25 minute mark, to avoid letting out steam from the oven. This is why I prefer to pipe just a little extra dough at the ends (i.e. You don't need to pipe the pastry onto the baking sheet I jast used a tablespoon and I was very careful to make them 1 1/2 x 4 inches and they still turned out wonderful and very pretty. Don't open the oven … Use a silpat instead of parchment paper (explained in detail below). Once all the eclairs are filled, then it’s time to dip them in the chocolate glaze for chocolate eclairs. This way there’s no risk of the choux cases cooling down too fast and collapsing. If you pipe from the top (like with profiteroles), it puts too much pressure on the choux, pushing/crushing it against the tray, and this may cause your eclairs to puff up horizontally, rather than vertically. Pipe 8 - 10 eclairs (4 - 5 inches in length) on the silpat lined baking tray. This is the best angle to pipe your choux pastry at constant pressure, with minimal distortions on the piped choux. On the day you’re serving the chocolate eclairs: Bake the eclairs (or you can bake them ahead of time and freeze as well).