Eclairs with chocolate filling

Votes: 7

Time: 1 hour 15 minutes
Complexity: easily
Quantity: 12 eclairs

Elekry (from French éclair "lightning, flash") is a classic French oblong pastry, known since the time of Napoleon. There are many variations of éclairs, all of them quite simple. It's the perfect teatime dessert, melting in your mouth, and will delight any sweet tooth.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Choux pastry for eclairs

1 cup of water
110 g of margarine or butter
1 cup sifted premium flour
4 eggs

Custard (chocolate filling)

6 tablespoons flour
1/4 cup cocoa powder
3/4 cup sugar
1/2 tsp salt
3 cups of milk
3 beaten eggs
2 teaspoons vanilla

Glaze

60 g of dark chocolate
2 tbsp. sugar
1 cup heavy cream

Ingredient Substitution Suggestions

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Recipes with similar ingredients: premium flour, eggs, milk, cream, dark chocolate, cocoa

Cooking the dish according to the recipe:

Preheat oven to 200°C.
Bring the water and margarine or butter to a boil. Add the flour and stir constantly until the mixture is smooth and forms a ball. Remove from heat and let cool. Beat in 4 eggs one at a time, and once combined, place in a pastry bag.

Pipe the dough into thick eclair-shaped lines on a greased baking sheet. Bake for about 30 minutes or until lightly browned. Set aside and let cool.
In a medium saucepan, prepare the chocolate éclair filling by mixing together the flour, cocoa powder, sugar, and salt. Add 1 cup of milk, stir, and cook over low heat, stirring frequently, until the mixture thickens or becomes viscous, like mayonnaise.

Add the remaining milk, then gradually whisk in 3 beaten eggs, stirring constantly, and cook until the mixture thickens further. Remove from heat, cool, and stir in the vanilla.
Take a serrated knife and cut the pastry lengthwise, but not all the way through. Pipe the custard into the center.
To prepare the glazeMelt the chocolate, add sugar, and cream. Heat over low heat to 118°C (250°F). To check if the mixture is ready, scoop it with a spoon and pour it into cold water. If a soft lump forms, the mixture is ready. Let it cool and whisk until smooth. Cover the éclairs with the glaze.

Categories:

recipe / Desserts / Cakes / French cuisine / Paula Deen

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