Chocolate Eclairs
Chocolate Eclairs takes approximately 20 minutes from beginning to end. One portion of this dish contains roughly 78g of protein, 319g of fat, and a total of 5045 calories. For $7.62 per serving, you get a main course that serves 1. It is brought to you by Copy Kat. 7 people were impressed by this recipe. If you have semisweet chocolate chips, eggs, flour, and a few other ingredients on hand, you can make it. All things considered, we decided this recipe deserves a spoonacular score of 92%. This score is excellent. If you like this recipe, you might also like recipes such as Chocolate Eclairs, Chocolate Eclairs, and Chocolate Eclairs.
Servings: 1
Preparation duration: 10 minutes
Cooking duration: 10 minutes
Ingredients:
1/2 cup Butter
1/4 cup Light Corn Syrup
3 tablespoons Cornstarch
4 Egg yolks
4 large Eggs
1 cup Flour
6 tablespoons Milk
1/4 teaspoon Salt
12 ounces Semisweet Chocolate Chips
1/4 cup Shortening
1/2 cup Sugar
2 teaspoons Vanilla extract
1 cup Water
Equipment:
sauce pan
bowl
frying pan
Cooking instruction summary:
In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 Eclairs.Bring water, butter and salt to boil. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, you should keep it from drafts). Slit tops of Eclairs and fill with custard. Spread tops with chocolate glaze, chill and serve.
Step by step:
1. In medium saucepan heat milk slowly just until bubbles form around the edge. In small bowl, combine sugar and cornstarch, mixing well. Stir into hot milk all at once. Cook, stirring, over medium heat until mixture boils. Reduce heat and simmer 1 minute. Beat a small amount of mixture into egg yolks.
2. Pour back into saucepan and cook, stirring, over medium heat until mixture boils and thickens. Stir in vanilla.
3. Place waxed paper on surface to prevent skin from forming. Refrigerate until ready to use. Makes 3 cups. Will fill 12 Eclairs.Bring water, butter and salt to boil.
4. Remove from heat and stir in flour. Beat over low heat until mixture leaves sides of pan.
5. Remove from heat. Beat in eggs, one at a time. Beat until shiny and satiny and broken in strands. Drop three inches apart on ungreased sheet. Form 12 strips 4 x 1 inches.
6. Bake at 400F for 35 to 40 minutes. (Will sound hollow when tapped, you should keep it from drafts). Slit tops of Eclairs and fill with custard.
7. Spread tops with chocolate glaze, chill and serve.
Nutrition Information:
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