Chocolate eclairs, also known as petisús, sticks or lightning, are rich French sweets with a chocolate cream filling along with a chocolate coating. An exquisite dessert and ideal to accompany coffee. In addition, this recipe can be prepared with different fillings: pastry cream, cream, jam, vanilla, etc. And, while crafting takes time to prepare, they are well worth making. We are sure that you will not regret it!
In this article we teach you how to make an easy chocolate éclair. Do not miss it!
Ingredients to make Chocolate Eclair:
- Dough
- 100 milliliters of milk
- 100 milliliters of water
- 80 grains of butter
- 2 tablespoons of sugar
- 125 grams of pastry flour
- 4 units of eggs
- 1 pinch of salt
- Chocolate cream
- 500 milliliters of milk
- 4 units of egg yolks
- 100 grams of sugar (½ cup)
- 50 grams of cornmeal
- 3 tablespoons of cocoa powder
- Chocolate glaze
- 50 milliliters of heavy cream or whipping cream
- 100 grams of dessert chocolate
How to make Chocolate Eclair:
- To start with the recipe for chocolate eclairs, you must first turn on the oven at 180ºCwith heat up and down.
- And, if you are wondering how to make choux pastry to make the eclairs, follow the steps.
- To do this, in a saucepan place the milk, water, butter, sugar and a pinch of salt, stir until the butter melts.
- When it is about to boil, pour the flour at once and separate from the heat.
- Mix vigorously until blended, it should be smooth. Return to the heat and continue stirring until the choux pastry forms a ball that detaches from the sides of the pot.
- Place the choux pastry in a bowland allow it to temper for 10 minutes. Then add the eggs one at a time until well blended. Transfer the dough to a pastry bag.
- On a baking sheet, place a sheet of paper and make the patties about 8-10 cm long. Then, put in the oven for about 30 minutesor until golden.
- When they are golden, turn off the oven and leave them inside for another 10 minutes.
- When they are ready, remove them and let them cool.
- On the other hand, to make the chocolate cream you must place the milk in a saucepan with the sugar, the egg yolks, the cocoa powder and the cornmeal, stir everything well until it is integrated.
- Next, heat the saucepan, and when it begins to thicken, watch out so that it does not burn.
- Leave it until it starts to boil and remove from the heat. Let it cool and introduce the cream into a pastry bag.
- Make a few small holes in the eclairs and fill with the chocolate cream.
- Once they are full, cover the surface with chocolate glaze.
- Next, put the cream and chocolate in a bowl, and heat in the microwave in 50 second shots until melted.
- Finally, bathe the eclairs in the chocolate and let it harden, put it in the fridge. Ready to eat!
