Chocolate Eclairs

Eileen Gray

Serves 12

Chocolate Eclairs

Crisp pastry shells filled with light and airy chocolate cream and topped with pure semi-sweet chocolate. A classic!

30 minPrep Time

30 minCook Time

1 hrTotal Time

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Ingredients

• 1 Recipe Pate au choux
• 1 Recipe Chocolate Pastry Cream , chilled (see notes section of the Pastry Cream Recipe)
• 1/4 cup (1 oz, 28g) powdered sugar
• 1 cup (8 oz, 236 ml) heavy cream
• 6 oz semi sweet chocolate , chopped

Instructions

Make the Eclairs
• Preheat the oven to 375°F convection or 400°F regular.
• Line two 1/2 sheet pans with parchment paper or silpat . If using parchment paper, put a dab of batter in each corner to glue the paper to the sheet.
• Use a piping bag fitted with a 1 fluted or plain tip to pipe 4" long eclairs.
• Bake until well puffed and golden brown, about 20 minutes
• Remove the eclairs from the oven and turn off the heat.
• Use a paring knife to form a small hole in both ends of each eclair.
• Return the tray to the still warm (but turned off) oven and allow the eclairs to dry for 30 minutes.
• Cool to room temperature before filling (see note).
Filling
• Whip the cream with the powdered sugar.
• Fold the cream into the pastry cream in two batches.
• Scoop the cream into a pastry bag fitted with a small, plain tip .
• Pipe the filling into the eclairs from both ends to make sure each eclair is completely filled.
• Melt the chocolate in a small bowl.
• Dip the top of each eclair into the chocolate
• Refrigerate until serving.

Notes