How to make Chocolate Éclairs -

Not all that hard really to make this French pastry when you have a recipe as excellent as this one.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Refined Flour, Whipping Cream (विपिंग क्रीम)

Cuisine : French

Course : Desserts

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Chocolate Éclairs

Chocolate Éclairs Recipe Card

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French cuisine consists of cooking traditions and practices from France. At one time French cuisine was heavily influenced by Italian cuisine.  It was in the 17th century that some chefs led a movement that developed France’s own indigenous style by shifting it away from its foreign influences. Cheese and wine are a major part of the cuisine, playing different roles regionally and nationally, with many variations.
French cuisine was codified in the 20th century as the modern haute cuisine. Knowledge of French cooking has contributed significantly to Western cuisines and its criteria are used widely in Western cookery school boards and culinary education. 
French regional cuisine is characterized by its extreme diversity and style. Traditionally, each region of France has its own distinctive cuisine.

Prep Time : 11-15 minutes

Cook time : 41-50 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Chocolate Éclairs Recipe

  • Refined Flour

  • Whipping Cream ¾ cup

  • Salt a pinch

  • Chilled butter diced 75 grams

  • Eggs beaten 3

  • Filling

  • Whipping cream 1 cup

  • Chocolate Icing

  • Dark chocolate 50 grams

  • Unsalted butter 25 grams

Method

Step 1

Preheat the oven to 200°C/400°F/Gas Mark 6.

Step 2

Sift the flour and salt into a bowl. Place the butter and one cup of water in a non-stick pan and stir over low heat until the butter melts. Add the flour all at once and stir, over medium heat, until the mixture forms a ball and begins to leave the sides of the pan.

Step 3

Transfer the mixture into a bowl and cool slightly. Beat in the eggs, one at a time, until the dough is smooth and shiny.

Step 4

Spoon the mixture into a piping bag with a wide nozzle. Fold down the top of the bag so as to squeeze the dough right to the bottom.

Step 5

Line two flat baking trays with greaseproof paper. Squeeze the mixture into medium-sized sausage shapes, placing them well apart on the baking tray, as the éclairs will double in size while baking. Bake in the preheated oven for about thirty minutes.

Step 6

Remove from the oven when the éclairs are puffed and golden brown and feel hard when tapped. Immediately take each éclair off the baking sheet (they will be very hot, so wear oven gloves) and, with the point of a knife, gently slit the top to let out the steam and to prevent the éclairs from becoming soggy. Transfer onto a wire rack to cool and dry out.

Step 7

For the filling, whip the cream in a small bowl until it is just thick enough to hold its shape. Place it in the refrigerator while you make the chocolate icing.

Step 8

For the chocolate icing, melt chocolate in a double boiler, or in a microwave-safe bowl in the microwave oven on HIGH for one minute. Stir in the butter till well mixed.

Step 9

Fill the inside of each éclair with whipped cream using a piping bag with a small nozzle. Dip the top of each éclair into the chocolate icing. Leave the éclairs on the wire rack until the icing has set.

Step 10

Chill and serve.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.