Recipe of Jamie Oliver Chocolate eclairs

Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a special dish, chocolate eclairs. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Chocolate eclairs is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Chocolate eclairs is something which I have loved my whole life.

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface.

To begin with this recipe, we have to first prepare a few components. You can cook chocolate eclairs using 15 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Chocolate eclairs:

1. Prepare For the choux pastry
2. Prepare water
3. Get unsalted butter
4. Make ready caster sugar
5. Make ready plain flour
6. Make ready medium eggs
7. Get For the chantilly cream
8. Prepare double/heavy cream
9. Take icing sugar
10. Prepare vanilla bean paste or extract (not essence)
11. Take For the chocolate topping
12. Make ready dark chocolate 65% or higher
13. Get icing sugar
14. Make ready cocoa
15. Take water approx 3-4 tbsp

These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling. Chocolate-Frosted Éclairs. this link is to an external site that may or may not meet accessibility guidelines. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry and traditionally filled with pastry cream and dipped in chocolate.

Steps to make Chocolate eclairs:

1. To make the choux pastry, combine water, butter and sugar in a sauce pan and bring to the boil. Add the flour and stir for a few minutes on a lowish heat until the roux becomes shiny and pulls away from the sides of the pan.
2. If you have a food mixer, dump the hot mixture into it and mix with the paddle attachment until it stops steaming, if you don't have a mixer just cover with cling film with a few puncture holes to allow the steam to escape until it has cooled to room temperature. Now start adding the eggs, 1 by 1 and turn off the mixer when you add (in case you drop the whole egg inc shell) mix each egg until combined until all eggs are incorporated.
3. Now pipe the choux pastry with either a piping nozzle or if using a disposable bag just make a clean cut around 1cm in diameter. You decide what size to pipe but the standard would be around 4 inches long and 1 inch thickness (approx) Keep a steady squeeze and a slow deliberate movement (practice makes perfect) Leave room for each eclair to expand when baking. I'm using a silicone baking mat here but you can use baking parchment, tip make a few dots of the pastry under the paper first to secure.
4. Now with a wet finger even out your pre-baked eclairs (this also creates a little steam in the oven which aides the rise. 200c oven for about 20-25 minutes, after 15 minutes you can see these eclairs are not quite done, they will collapse the third image are perfect. leave to cool on a wire rack.
5. Break up the chocolate into a glass or stainless steel bowl, sit over simmering water DO NOT ALLOW THE WATER TO TOUCH THE BOW! When the chocolate has melted add in the icing sugar and cocoa
6. Stir in the icing sugar and cocoa as best as you can and then start adding hot water with a ladle from the simmering pan, do this about 1 tbsp at a time and work until you have achieved a beautiful glossy THICK chocolate sauce. Keep this mixture warm while you fill your eclairs.
7. Combine cream, icing sugar and vanilla in a bowl and whisk to firm peak, using a piping bag with a thin nozzle pipe cream into pastry shells until you see it ooze out, you can make a hole with a knife at each end of the pastry to make this easier.
8. Dunk the cream filled pastry into the still warm chocolate mix and hold for a few seconds, allow some excess chocolate to drip off and leave chocolate side up on a rack or tray. refrigerate fully before serving
9. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s

Chocolate-Frosted Éclairs. this link is to an external site that may or may not meet accessibility guidelines. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry and traditionally filled with pastry cream and dipped in chocolate. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY. This chocolate éclairs recipe is a true classic. Éclairs are a classic French pastry made with a simple flour and egg dough called choux (pronounced "shoo"), which is filled with pastry cream and.

So that is going to wrap it up with this special food chocolate eclairs recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!