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Chocolate Eclairs

Chocolate Eclairs

This months Daring Bakers challenge was chocolate eclairs. I have been wanting to try making chocolate eclairs for a while and making them for the Daring Bakers was the perfect opportunity. Chocolate eclairs consist of cream puff pastry or choux pastry, pastry cream and a chocolate glaze. The chocolate eclairs were pretty fun to make. The choux pastry was interesting as the dough is made on the stove top. The original recipe called for a chocolate pastry cream but I decided to go with a simple vanilla pastry cream. The chocolate eclairs turned out really well. The puff pastry was nice and light and airy and the pastry cream was cool and refreshing and full of vanilla goodness. They were a bit messy to eat but so good.

Chocolate Eclairs


Ingredients:
cream puff pastry
chocolate glaze (warmed)
pastry cream

Directions:
1. Slice the eclairs in half horizontally with a serrated knife.
2. Place the tops on a rack above parchment paper.
3. Spread the glaze over the tops and allow the chocolate to set.
4. Fill the bottoms with pastry cream.
5. Place the set tops onto the bottoms and enjoy.

Choux Pastry

Cream Puffs (Choux Pastry)


Ingredients:
1/4 cup whole milk
1/4 cup water
1/2 stick unsalted butter (cut into 8 pieces)
1/8 teaspoon sugar
1/8 teaspoon salt
1/2 cup all-purpose flour
3 eggs (room temperature)

Directions:
1. Bring the milk, water, butter, sugar and salt to a roiling boil.
2. Reduce the heat to medium and mix in all of the flour, stirring with a wooden spoon until the dough comes together.
3. Continue to stir for 2-3 minutes. The dough will be soft and smooth.
4. Pour the dough into a bowl and beat in the eggs one at a time.
5. Form the dough into the desired shapes on parchment paper lined baking sheets.
6. Bake in a pre-heated 375F oven and bake for 7 minutes.
7. Stick the handle of a wooden spoon into the oven door to hold it ajar and bake for another 5 minutes.
8. Rotate the baking sheet from front to back and bake for another 8 minutes or until the eclairs are puffed and golden brown. (With the door ajar.)
9. Let the eclairs cool for a few hours.

Pastry Cream

Pastry Cream


Ingredients:
1 cup whole milk
1 vanilla bean (sliced and seeds scraped)
2 egg yolks
3 tablespoons sugar
1 1/2 tablespoons cornstarch (sifted)
1 1/4 tablespoons unsalted butter (room temperature)

Directions:
1. Bring the milk and vanilla bean seeds to a boil in a saucepan.
2. Mix the egg yolks, sugar and cornstarch in another sauce pan.
3. Temper the egg yolks and with the milk and combine.
4. Strain the mixture back into the sauce pan.
5. Bring the mixture to a boil while whisking and continue to whisk for a minute.
6. Transfer the cream to a bowl and set the bowl in an ice water bath to cool while still stirring.
7. Once the mixture has cooled some stir in the butter.
8. Return the bowl to the ice water bath and continue to stir until completely cooled.

Chocolate Sauce


Ingredients:
2 ounces bittersweet chocolate (finely chopped)
1/2 cup water
1/4 cup heavy cream
3 tablespoons sugar

Directions:
1. Bring everything to a boil in a sauce pan while stirring.
2. Reduce the heat to low and continue stirring until the sauce thickens.

Chocolate Glaze


Ingredients:
2 tablespoons heavy cream
2 ounces bittersweet chocolate (finely chopped)
2 teaspoons unsalted butter (cut into 4 pieces, room temperature)
3 1/2 tablespoons Chocolate Sauce (room temperature)

Directions:
1. Bring the heavy cream to a boil in a small sauce pan.
2. Remove from heat and stir in the chocolate.
3. Stir in the butter followed by the chocolate sauce.

Take a look at the other Daring Bakers creations.

72 comments:

Elra said...

Kevin,
your eclaires look so good, I bet this was very easy for you, maybe too easy?

Alexa said...

Awesome eclairs Kevin! I love the vanilla cream...

Sue said...

Never in a million years could I make chocolate eclairs. Kevin.
Yours look so good.

Lina said...

ohhhh I like how you made round eclairs! Yum!

MaryMary said...

All the visible vanilla beans in your pastry cream...yum!! Looks fabulous, and I was also eyeballing your corn and avocado salad from you last post. That looks phenomenal as well!

Mochachocolata Rita said...

oh gosh...i love the inner part of the puffs...simply heavenly! i'll just buy these from the store hehehe (i absolutely cant bake eclairs)

marye said...

they look great! Nice job Kevin

Rita said...

Your choux pastry looks perfect! Love the big holes in it!
Congratulations

Dhanggit said...

Oh Kevin, your eclairs came out perfect!! Great idea to put vanilla ice-cream!

Manggy said...

Wow, is this your first time? Very well done, Kevin! I hope you give the chocolate pastry cream a try next time, it's really good!

Rosa's Yummy Yums said...

Your Eclairs look great and really scrumptious! Great job!

Cheers,

Rosa

Clumbsy Cookie said...

You did great Kevin! Glad you finally got to try them. Vanilla is allways a great choice!

Jude said...

Looks great. Gotta love vanilla bean specks in anything.

daphne said...

That looks terrific. I'm trying that out soon. Bookmarking it!! AR will thank u for it. It's one of his favourite dessert!

The Konosur said...

You misspelled 'Bakers' in your last sentence. But I like 'Daring Barkers' more. Um, and also, Eclairs seem to be taking over the world! Might be tempted to make some.

Coffee and Vanilla said...

Kevin,

I love eclairs! :)
This is favourite dessert of my childhood.... I used to lick out first filling, then eat bottom part and at the end chocolate glazed top ;)

Margot

chriesi said...

Mmm they look great!

HoneyB said...

I just knew your eclairs would look perfectly delicious!

Nina Timm said...

I'll put the kettle on if you want to bring a couple of those delicious eclairs over......

Dee said...

I love the little black vanilla specks in the cream. Cream puffs look sophisticated, but you're always reduced to juvenile licking. That's my fave bit.

OhioMom said...

Great looking puffs! I love how you showed the light and airy cream puff before filling ... I have never made these, yours look really good Kevin.

Kudos :)

Jeanne said...

Never having made either choux pastry or pastry cream (mea culpa!!), I am totally in awe of your eclair efforts, Kevin. When I was a kid I used to list chocolate eclairs as my all-time favourite dessert, especially if they were filled with more chocolate cream :) Yours look fantastic, and you make them sound almost effortless.

Mary-Irene said...

Whoa- those eclairs look absolutely AMAZING!!! Better than the ones you would get in a bakery, for sure!!!

You are really ambitious!

Too bad the ferry from Rochester to Toronto has been cancelled. I'd be on the first one to your place just to try these!

javagirlkt's cookin' said...

Geez, I got out of the DBers at the wrong time, I would've been all over this recipe! Looks amazing, and I like that none of the ingredients are that unusual. Most people have all the stuff in their kitchen already, except maybe the vanilla bean.

I think I'm going to have to make these, but one quick questions: After you turn the pan of pastry around in the oven, it says to bake for another 5 minutes, but it doesn't say if the door should still be propped open or not. How did you do it?

javagirlkt's cookin' said...

Oops, I meant to write 8 minutes, not 5. So basically, is the door propped open for the last 8 minutes of baking?

Steph said...

Your eclairs puffed up really nicely and the inside looks nice and fluffy! I love the little specks of vanilla bean in your pastry cream... I'm sure that tasted better than my imitation vanilla verson.

Kevin said...

javagirlkt's cookin': I left the door propped open for the last 8 minutes off baking.

maybelle's mom said...

great job, and I would say messy is very often a sign of tasty food.

Rosie said...

Brilliant eclairs Kevin! Mmmm with vanilla cream - slurp.

Rosie x

VeggieGirl said...

Kevin, you did a spectacular job on making the éclairs - they look perfect!! And hey, the fact that they're messy to eat is fun ;0)

Bellini Valli said...

Messy or not Kevin your eclairs turned out beautifully. The chocolate on top would be enough to cure my chocoholic fix:D

Jan said...

They look lovely!

Gloria (Canela) said...

Kevin your eclairs are fantastic and Iknew that was so!!! Look so yummy, I love vanilla cream to stuff, here many things have it!!!xxGloria

noble pig said...

The inside of eclair dough looks so cool Kevin, I'm sure they tasted wonderful.

Cathy - wheresmydamnanswer said...

I have never tackled these wonderful treats - Yours look great especially with the vanilla bean peeking out of the filling.

monica said...

Yummi!
Your éclairs look great, Kevin!

noobcook said...

amazing! when are you opening a bakery kevin? :D

StickyGooeyCreamyChewy said...

Great looking eclairs! So puffy and crispy! I used vanilla cream too.

Cheryl said...

Those look amazing! Wow

1215656559s20768 said...

These are beautiful. I SO wish I had one right now.

Aggie said...

Wow Kevin those look so delicious. I love seeing the vanilla bean in the pastry cream, I wish I had one of these right now.

Pam said...

They look wonderful Kevin. All the vanilla flecks in your cream look fantastic. This was a fun challenge - I had such a great time making them.

mikky said...

hey, yours looks good too...you guys are so good... :)

Proud Italian Cook said...

They sure look like vanilla goodness Kevin! Great job, as usual!

Jessica said...

These look amazing! Love all of your pictures as well.

Leonor said...

You've done a good job!
All love all your recipes...

I'll be back for more...

Darius T. Williams said...

Great job - you guys really are daring though. You guys do things I wouldn't attempt to do. You know, maybe one day when I step my game up I'll join you guys...but promise, no laughing, okay?

-DTW
www.everydaycookin.blogspot.com

Cakebrain said...

Great job with the eclairs, Kevin! I like how the vanilla bean speckled pastry cream is oozing out of the choux!

Helene said...

I love Eclairs. You did such a good job.

Katrina said...

YOUR eclairs look delicious. I like that they are a bit smaller than others I've seen. I'm into smaller goodies right now for some reason. Guess it makes eating one seem less "naughty". :)

Jeena said...

Fabulous chocolate elcairs! I love homemade choux pastry there is something very satisfying about making it.....

I love the yelloa custard filling it looks so wonderful!

Lori said...

They look great Kevin. YOu have such a good eye for pics!

Prudy said...

Your pastry cream looks stunning, flecked with vanilla beans and creamy.

Pam said...

Unbelievable! I love how light and airy the cream puffs are!

Dragon said...

Great job with your eclairs, Kevin. They look amazing!

Mrs Ergül said...

Wow! Your eclairs really puffed up, didn't they?!

Lunch Buckets said...

Very nice job - your pastry cream looks amazing :)

Passionate About Baking said...

WAY TO GO Kevin...just plump like I love them & very delicious looking! Good for you!!

Amber said...

Love the vanilla bean seeds in the filling. These look so good. I just kept having problems with them collapsing, and yours are just like I expected from you...perfect.

canarygirl said...

Gawn, YUM!

chefectomy said...

These look awesome Kevin!

Tartelette said...

Very well done Kevin! The vanilla pastry cream looks exquisite!

Deborah said...

Perfect! And that pastry cream looks perfect and delicious!

hot garlic said...

Good work! Yours didn't fall like many others, including mine. Kudos!

Cooking and the City said...

Kevin your eclairs look so light & they really puffed up great job! I'd love one right now ;-)

meeso said...

This was one of the first "fancy" desserts I ever made when I was younger, My mom loved them... Yours look awesome!

culinarytravelsofakitchengoddess said...

Kevin your eclairs look amazing. I loved this months challenge :)

Jaime said...

i love how you can see the vanilla beans in your pastry cream! well done :)

poofye said...

Hi Kevin, ur eclairs look so good..it makes me feel like i cant resists to give it a go :) however, i have a question to ask for the pastry cream process "7. Once the mixture has cooled some stir in the one at a time." what should we stir in after the mixture has cooled? did we miss something here?

many thanks

Kevin said...

poofye: Sorry that should be stir in the butter. If you double the recipe stir it in one tablespoon at a time.

Michelle said...

YUM I made these today for Easter! So delicious!

Sonu said...

Hi Kevin i always wanted this recipe thnks for sharing........looks delicious cant wait to try it

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