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butter all-purpose flour eggs Chocolate Glaze chocolate unsalted butter Chantilly Cream heavy cream vanilla powdered sugar
Viewed: 20 - Published at: 5 years agoIngredients
- 6 tbsp butter, chopped
- 2/3 cup all-purpose flour, sifted
- 4 None large eggs, lightly beaten
- None None Chocolate Glaze
- 4 oz dark chocolate, melted
- 4 1/2 tbsp unsalted butter, melted
- None None Chantilly Cream
- 1 1/4 cups heavy cream
- 1 tsp vanilla extract
- 2 tbsp powdered sugar, sifted
Method
- Preheat oven to 400°F. Lightly grease 2 baking trays.
- Bring butter and 1 cup water to a boil in a medium saucepan. Add flour all at once and stir vigorously until mixture leaves side of pan and forms a smooth ball. Transfer to a stand mixer and let cool for 2-3 mins. Beat in eggs, 1 at a time, beating well after each addition. Mixture should be glossy.
- Transfer to a piping bag fitted with a 1/2 inch plain tip and pipe 4 inch lengths of pastry, about 1 inch apart, on prepared trays. Bake for 10 mins. Reduce heat to 350°F and bake for another 10 mins, or until golden brown and crisp.
- Cut eclairs in 1/2 and remove any soft centers. Return to oven for 3-5 mins, to dry out. Let cool on a wire rack.
- Meanwhile, to make the chocolate glaze, combine melted chocolate and butter. Set aside.
- To make the chantilly cream, combine heavy cream, vanilla and powdered sugar. Cover and refrigerate for 30 mins. Whip until thick.
- Dip top 1/2 of each eclair in chocolate glaze. Fill eclairs with chantilly cream just before serving.
