CHOCOLATE ECLAIRS
Provided by Food Network
Categories dessert
Time 3h55m
Yield 8 to 10 servings
Number Of Ingredients 16
Steps:
- Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
- Pastry: Preheat the oven to 425 degrees. Line a sheet pan with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return to the heat and cook, stirring, 30 seconds. Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer). Mix at medium speed. With the mixer running, add 3 eggs, 1 egg at a time. Stop mixing after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them. You should have 8 to 10 lengths.
- Egg Wash: In a bowl, whisk the egg and water together. Brush the surface of each eclair with the egg wash. Use your fingers to smooth out any bumps of points of dough that remain on the surface. Bake 15 minutes, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 25 minutes more. Try not to open the oven door too often during the baking. Let cool on the baking sheet. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or just use your fingertip). Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full).
- Glaze: In a small saucepan, heat the cream over medium heat just until it boils. Immediately turn off the heat. Put the chocolate in a medium bowl. Pour the hot cream over the chocolate and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
- Dip the tops of the eclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.
PAUL'S CHOCOLATE éCLAIRS
Take on the éclair as your next Bake Off challenge. Paul Hollywood's easy recipe ensures crisp, light choux pastry every time.
Provided by Paul Hollywood
Categories Cakes and baking
Yield Makes 12
Number Of Ingredients 8
Steps:
- Preheat the oven to 200C/400F/Gas 6. Generously grease a baking tray with butter.
- Sift the flour onto a sheet of greaseproof paper.
- Put 120ml/4fl oz water into a medium-sized pan with the salt and butter and heat gently until the butter has completely melted - don't let the water boil and begin to evaporate. Quickly bring the mixture to the boil and tip in all the flour in one go. Remove the pan from the heat and beat furiously with a wooden spoon - don't worry, the mixture will look messy at first but will soon come together to make a smooth heavy dough.
- Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough - it should come away from the sides of the pan to make a smooth, glossy ball. Tip the dough into a large mixing bowl and leave to cool until tepid.
- Beat the eggs in a bowl until combined, then gradually beat them into the dough with an electric whisk or mixer, or a wooden spoon, beating well after each addition. (You may not need all the egg.) The dough should be very shiny and paste-like, and fall from a spoon when lightly shaken.
- Spoon the pastry into a piping bag fitted with a 1.25cm/½in plain nozzle and pipe 12 x 10cm/4in lengths onto the greased baking tray.
- Sprinkle the tray, not the pastry, with a few drops of water, and bake in the oven for 15 minutes. Then, without opening the door, reduce the oven temperature to 170C/325F/Gas 3 and bake for 10 minutes, or until golden-brown and crisp.
- Remove the tray from the oven and carefully make a small hole in the side of each éclair to allow steam to escape. Return to the oven and bake for a further five minutes, or until the pastry is completely crisp. Remove from the oven and transfer to a wire rack to cool.
- For the filling, whip the cream with the sugar and vanilla extract in a bowl until just stiff.
- Once the éclairs have cooled, cut down the length of one side of each éclair and pipe in the whipped cream.
- Melt the chocolate over a double boiler or a bowl suspended over a pan of simmering water (do not allow the bottom of the bowl to touch the water) and allow it to cool slightly. Dip the tops of the éclairs in the chocolate and let the chocolate set before serving.
CHOCOLATE ECLAIRS
These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries
Provided by Sarah Cook
Categories Dessert, Treat
Time 1h45m
Yield Makes 24
Number Of Ingredients 15
Steps:
- Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks and vanilla in a bowl, then stir in the flours, a couple of tsp at a time, to a smooth paste.
- Gradually whisk in the hot milk, pour everything back into the saucepan and cook over a high heat, stirring constantly, for about 5 mins until thick - it will go alarmingly lumpy but don't worry, just keep stirring it vigorously with a wooden spoon until smooth
- Lay a sheet of cling film directly on the custard surface, then cool and chill until you're ready to fill the buns.
- To make the choux buns, heat the oven to 220C/200C fan/gas 7. Sift the flour with the sugar and a pinch of salt into a small bowl. Put the milk and butter into a medium saucepan with 125ml water and gently heat so the butter melts but the liquid doesn't bubble.
- Once the butter has completely melted, increase the heat until the liquid comes to a fast rolling boil. Immediately turn off the heat, tip in the sifted flour and beat vigorously with a wooden spoon until you a have a smooth dough that comes away from the sides of the pan. Spread over a large dinner plate to cool to hand temperature.
- Allow to cool for a few minutes, then gradually add the eggs, mixing well between each addition until the mixture reluctantly drops off the spoon. Don't add all the egg unless you need to.
- Cut two large sheets of baking parchment. On each one draw two sets of 'track' lines with a 10cm gap - these will be your guidelines so your eclairs will all be roughly the same size. Use the paper to line two large baking sheets - penside down.
- Spoon your choux mixture into a piping bag with a 1cm star or round wide nozzle, or into a disposable piping bag with a similar-size hole snipped off for piping. Pipe two rows of well-spaced, squashed 'S' shapes on each sheet between the guidelines. Bake, one tray at a time, on a high-ish shelf for 25 mins, reducing temperature to 200C/180C fan/gas 6 as soon as they go in the oven.
- After 25 mins, poke a hole in the end of each bun, or using a small serrated knife, split down the middle and return to the oven, upside-down, to dry out for 5 mins until crisp and golden. Set aside to cool.
- While the buns are cooling, finish your filling. Whisk the cream until thick, then use your electric whisk to beat the cooled, set custard until just smooth again. Fold in the cream. Spoon your filling into a piping bag - use a small nozzle if you're filling the buns through the holes you've pierced, or a large nozzle if you've split the buns in half. Carefully pipe the custard into each cooled bun - they should feel heavy once full.
- To make the icing, melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Once melted, remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Once cooled a little, spread over the tops of the buns and leave to cool.
Nutrition Facts : Calories 155 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 4 grams sugar, Protein 3 grams protein, Sodium 0.1 milligram of sodium
More about "paul hollywood chocolate eclairs food"
PAUL HOLLYWOOD'S CHOCOLATE ÉCLAIRS RECIPE | #GBBO | KATIE PIX
웹 2018년 10월 16일 These decadent Chocolate Éclairs are simply the perfect treat. They're indulgent and sheer luxury in your mouth. And don't be fooled - Éclairs are very easy ...
From youtube.com
저자 Katie Pix시청 횟수 6.2만
From youtube.com
저자 Katie Pix시청 횟수 6.2만
PAUL HOLLYWOOD CHOCOLATE ECLAIRS - BARRY LEWIS
웹 Also melt the chocolate on blasts in a microwave for 30 seconds, I used a mix of milk and dark chocolate as I wanted a little shine on the surface. Make an incision in the eclairs along …
From barrylewis.net
예상 독서 시간 3분
From barrylewis.net
예상 독서 시간 3분
CHOCOLATE ECLAIRS RECIPE - HANDLE THE HEAT
웹 2일 전 Whisk the remaining egg with 2 teaspoons water and brush over the éclairs. Smooth any bumps on the dough with your fingers. Bake for 15 minutes at 425°F, then reduce the heat to 375°F, rotate the pan, and …
From handletheheat.com
From handletheheat.com
PERFECT CLASSIC CHOCOLATE ECLAIRS (FOOLPROOF RECIPE)
웹 2019년 12월 1일 This Classic Chocolate Eclairs recipe is a detailed and foolproof recipe guide for making perfect eclairs that are crisp and puffy, and filled with chocolate or vanilla pastry cream. With loads of tips to make this …
From theflavorbender.com
From theflavorbender.com
CHOCOLATE ECLAIRS - YOUTUBE
웹 paul hollywood chocolate eclairs how to make chocolate eclairs uk chocolate eclair mukbang food fusion chocolate eclair cake
From youtube.com
From youtube.com
CHOCOLATE éCLAIRS RECIPE - BBC FOOD
웹 Preheat the oven to 170C/325F/Gas 3. For the choux pastry, place the water, milk, butter, sugar and salt in a medium saucepan over a high heat and bring the mixture to a boil. Remove the pan from ...
From bbc.co.uk
From bbc.co.uk
COFFEE éCLAIRS RECIPE - BBC FOOD
웹 Preheat the oven 200C/400F/Gas 6. Line a baking tray with non-stick baking parchment. For the éclairs, place 125ml/4fl oz water and the butter into a saucepan and gently melt the …
From bbc.co.uk
From bbc.co.uk
PAUL HOLLYWOOD | CHOCOLATE ECLAIRS - DON'T LOSE THIS RECIPE
웹 Chocolate Eclairs - Don't LOSE this recipe Ingredients: 250 ml (1 cup + 2 tsp) water 70 grams (5 tbsp) butter 150 grams (1 cup) all-purpose flour 4...
From facebook.com
From facebook.com
ÉCLAIRS RECIPES - BBC FOOD
웹 2023년 12월 3일 Chocolate éclairs. by Raymond Blanc. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and …
From bbc.co.uk
From bbc.co.uk
COFFEE ECLAIRS RECIPE - PAUL HOLLYWOOD - YOUTUBE
웹 2013년 11월 25일 About Press Copyright Contact us Creators Advertise Developers Terms Privacy Policy & Safety How YouTube works Test new features NFL Sunday Ticket Press …
From youtube.com
From youtube.com
LEARN HOW TO BAKE RICH ECLAIRS AND CREME CARAMEL
웹 2023년 4월 24일 Paul takes on eclairs and creme caramel desserts with a coffee twist. #PaulHollywood #EasyBakes #eclair #crèmecaramel Welcome to the only official Paul Holly...
From youtube.com
From youtube.com
ME, MY SOCKS AND PIE: PAUL HOLLYWOOD'S CHOCOLATE ECLAIRS
웹 2019년 1월 28일 Beat 2 eggs in a separate bowl. The recipe doesn't stipulate what size eggs, so I used 2 medium sized eggs, courtesy of my friend Cathy's chickens. One yolk was so …
From memysocksandpie.blogspot.com
From memysocksandpie.blogspot.com
PAUL HOLLYWOOD CHOCOLATE ECLAIRS | BARRY TRIES #6 - YOUTUBE
웹 2018년 8월 10일 Ever wanted to make homemade chocolate eclairs? In this recipe video I attempt to take on the Great British Bake Off's Paul Hollywood version of creamy choco...
From youtube.com
From youtube.com
PAUL’S CHOCOLATE éCLAIRS - BEEB ARCHIVE
웹 Ingredients For the choux pastry. 65g/2½oz plain flour, sifted; pinch salt; 50g/2oz unsalted butter, diced, plus extra for greasing; 2 free-range eggs, beaten; For the filling. 200ml/7fl oz …
From beebrecipes.co.uk
From beebrecipes.co.uk
TRYING PAUL HOLLYWOOD'S PROPER CHOCOLATE ÉCLAIRS RECIPE - KATIE PIX
PAUL HOLLYWOOD RECIPES - BBC FOOD
웹 Professional baker Paul Hollywood became a household name after appearing as a judge on BBC Two series The Great British Bake Off, alongside home cook Mary Berry. However he’s been busily baking ...
From bbc.co.uk
From bbc.co.uk
SALTED CARAMEL AND COFFEE éCLAIRS RECIPE - BBC FOOD
웹 Method. Preheat your oven to 190C/375F/Gas 5. Line two baking trays with parchment. For the choux pastry, put the butter, sugar, salt and 150ml/5fl oz of water into a large saucepan. Heat gently ...
From bbc.co.uk
From bbc.co.uk
PAUL HOLLYWOOD RECIPES | BBC GOOD FOOD
웹 2022년 2월 7일 Paul Hollywood's stunning layer cake makes the most of summer berries and cream. See more Paul Hollywood recipes. Discover Paul Hollywood's sweet and …
From bbcgoodfood.com
From bbcgoodfood.com
BBC FOOD - RECIPES - PAUL’S CHOCOLATE éCLAIRS
웹 2016년 5월 19일 Take on the éclair as your next Bake Off challenge. Paul Hollywood’s easy recipe ensures crisp, light choux pastry every time.
From git.macropus.org
From git.macropus.org
CHOCOLATE ECLAIRS - BARRY LEWIS
웹 In this video recipe Barry and his Daughter Phoebe show you how to make some delicious homemade Chocolate Eclairs - these chocolate and cream filled pastry treats will work …
From barrylewis.net
From barrylewis.net
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love