CHOCOLATE ECLAIR RECIPE #diet #chocolate #paleo #glutenfree #easy

This one is for all French treat darlings. This Chocolate Eclair Recipe is one of the most renowned and most heavenly sweets at any point made. What's more, I'm going to assist you with making this exemplary French treat at home.

The present formula is an oldie but a goodie. All things considered, in any event from quite a while ago. Albeit today, you'll discover eclairs in practically any pastry kitchen, when I was a little child, this wanton sweet was an uncommon treat.

My chocolate eclair formula is definitely not standard. Think about all the descriptors to depict a pastry you had always wanted and you'll discover these words in these basic yet tasty eclairs.

You previously got the thought, right?:) I'm a colossal enthusiast of eclairs. Given that they are secured with rich dim chocolate coat, eclairs authoritatively take a top spot in my preferred pastries rating.

Also try our recipe : Gluten-Free Cinnamon Rolls #glutenfree #cinnamon #healthydiet #easy #recipes

Ingredients :

For the Choux Pastry

250 ml (1 cup + 2 tsp) water
70 grams (5 tbsp) butter
150 grams (1 cup) all-purpose flour
4 eggs
1/8 tsp salt

For the pastry cream

350 ml (1 1/2 cup) cold milk
30 grams (3 3/4 tbsp) corn starch
100 grams (1/2 cup) sugar
75 grams (1/3 cup) butter at room temperature
200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
1 tsp vanilla extract

For the chocolate glaze

150 grams (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
125 grams (1/2 cup plus 2 tsp) heavy cream

Instructions :

Prepare the choux batter:

Preheat the oven to 400 F and line two sheet pans with a parchment paper.
In a medium non-stick pot combine water with salt and bring to a boil.
Add butter and bring to a boil one more time.
Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
Remove pot from the heat and let the batter cool for 5 minute.
Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time (See the video).
Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
Bake for 15 minutes.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.* (See the notes)

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