Ingredients
-
-
2
-
1/4
-
3
-
2 1/2
-
1
-
-
-
-
-
-
-
-
-
Directions
chocolate eclairs, Eclairs have many variations, but 3 basic components: Pate a choux, filling and icing This recipe is filled with vanilla pastry cream and iced with chocolate ganache The amount of everything that you make will depend on how many and how big the eclairs will be The prep and cook times are misleading because you can do most of it simultaneously , My mom used to make on occasion for us She always made eclairs, filling, and chocolate topping from scratch, hardly referring to the recipe gosh, I miss her eclairs Thank you for the recipe and the memories , I have to say that I followed the Pate a Choux recipe exactly but it was a complete failure The Cream and Ganache were on the other hand a success
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Steps
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1
Done
|
Melt the Butter in a Saucepan, Then Add the Water and Bring to the Boil. |
|
2
Done
|
Remove from the Heat and Quickly Add the Sifted Flour and Salt and Beat Well. |
|
3
Done
|
Heat Again Until the Mixture Leaves the Side of the Pan. |
|
4
Done
|
Allow the Mixture to Cool For a Few Moments Before Adding the First Egg. |
|
5
Done
|
Beat This Well Into the Mixture and Then Add the Other Two Eggs One at a Time, Beating Well With a Wooden Spoon. |
|
6
Done
|
Make Sure the Mixture Is Soft by Shaking Some Off a Spoon, It Will Fall Softly and Leave Some on the Spoon. |
|
7
Done
|
Eclairs: Put the Choux Pastry in a Biscuit Forcer or Something Similar With a 1/2 Inch or 1 Inch Plain Forcer. |
|
8
Done
|
Force Out 1/2 Inches of Mixture on a Lightly Greased Tray. |
|
9
Done
|
Bake in a Moderate Over[350f] For 35-40 Minutes. |
|
10
Done
|
Ice With Chocolate Icing When Cold, and Fill With Whipped Cream. |
