CookEat Recipe
Chocolate Eclairs
Short golden choux pastries filled with cold vanilla pastry cream and coated on top with chocolate glaze.
Method
Steps
Step 1
Heat a conventional oven to 425°F and have a clean pastry baking sheet ready. Put the prepared raw choux paste in a pastry bag fitted with a plain tube one-third of an inch across.
Step 2
Pipe all the selected paste into strips three inches long and half an inch wide, leaving room between them to rise. These are the raw dimensions.
Step 3
Bake until the shells are puffed and beginning to set, then reduce the oven to 350°F and continue until medium golden, firm and dry, with no raw paste inside. Use about twenty minutes as a guide, continuing as needed; any thick pastry portions must reach at least 74°C. Avoid opening the door during the initial rise.
Step 4
Remove and let cool for about ten minutes and until completely cool. Make a lengthwise incision at one side only of each shell, checking that the interior is cooked and dry before filling.
Step 5
Keep the finished vanilla pastry cream cold until needed. Fill the opening in each cooled shell with the cream.
Step 6
Set the filled pastries on a rack with a pan underneath. Have the finished chocolate glaze smooth and just warm without boiling, then carefully pour it over the tops. Let the glaze cool.
Step 7
Arrange on a dish lined with a folded napkin and serve promptly. Refrigerate the filled pastries at 4°C or colder if they are not being served straight away.
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