Chocolate Eclairs

  1. Preheat the oven to 425F, with racks in the upper and lower thirds.
  2. Line two large baking sheets with parchment paper or nonstick baking mats, such as Silpats.
  3. With a ruler and a pencil, mark lines about 3 1/2 inches long on the parchment, spacing them about 1 1/2 inches apart (you should be able to fit 16 lines on each sheet).
  4. Turn parchment over, marked sides down.
  5. Fill a pastry bag fitted with a 1/2-inch plain tip (such as an Ateco #806) with Pate a Choux; pipe along the lines on the prepared baking sheets.
  6. Gently smooth tops with a moistened fingertip to ensure even rising.
  7. Bake for 10 minutes; reduce oven temperature to 350F.
  8. Continue to bake, rotating sheets halfway through, until pastries are golden brown, 25 to 30 minutes more.
  9. Transfer pastries and parchment to a wire rack to cool completely.
  10. Place chocolate in a medium heatproof bowl.
  11. Heat 3/4 cup cream and corn syrup in a small saucepan over medium heat until bubbles begin to appear around the edges, about 5 minutes; pour mixture over chocolate.
  12. Let stand 5 minutes, then stir until smooth.
  13. Let cool, stirring occasionally, about 5 minutes.
  14. To fill the pastries, insert a wooden skewer into one end of each shell.
  15. (You can also use a small pastry tip, such as the one you will use for filling, to create the hole.)
  16. In a medium bowl, stir the Pastry Cream to soften.
  17. In another bowl, whip the remaining 1 1/2 cups heavy cream to stiff peaks.
  18. Fold the whipped cream into the Pastry Cream in two batches to lighten.
  19. Transfer to a pastry bag fitted with a 1/4-inch plain tip (such as an Ateco #802).
  20. Insert the tip into the opening of each pastry, and pipe to fill with the whipped Pastry Cream.
  21. Dip the top of each Eclair into the chocolate glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet.
  22. Refrigerate Eclairs in a single layer in an airtight container until glaze is set, about 10 minutes or up to 1 day.
  23. Pate a Choux is piped onto marked lines on parchment-lined baking sheets.
  24. Once baked, the cream filling is piped into each Eclair; the tops are then dipped in chocolate glaze.

semisweet chocolate, heavy cream, light corn syrup, pastry cream

Taken from www.epicurious.com/recipes/food/views/chocolate-eclairs-390240 (may not work)

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