Have you ever wondered why your acrylic paint stays wet or flat? Or why do they have a concave bottom or a large crack that extends just below the middle ?
Have already tried every perfect eclair recipe out there and ended up with a boring and depressing eclair instead? Then you have landed in the right place !
Today, I am going to show you how to prepare Foolproof Chocolate Eclairs, the most delicious iklairs I have ever had! This chocolate eclair recipe is very unique due to the rich filling and fudge frosting.
It has a heavenly flavor. It is rather delicious, rich and chocolatey .
Feel free to try the Chocolate Eclairs recipe, it is one of my successful recipes !!
* Ingredients :
+ For the dough I used:
° 2 ounces of softened butter.
° Salt, I just used a pinch.
° Great lemon flavor.
° 1⅓ cup. From the cake flour, sift it.
° eggs; You will need 4 large sizes.
+ For filling, I used:
° 2 large egg yolks.
° Corn Starch; I used 3 tablespoons.
° A jar of condensed milk.
° A tablespoon of butter.
° 2 teaspoons of vanilla flavor.
+ In order to dip the chocolate, you will need:
° A cup of grated chocolate syrup.
° Half a cup of butter.
** This recipe is more advanced, but if you follow the instructions carefully, it should be perfect:
Step 1:
At first, I brought 1/4 cup water to boil with butter, then I added salt and lemon peel.
Step 2:
After that, I removed the pan from the heat and added the flour once. More often, I would like to use a wooden spoon to stir vigorously.
Step 3:
I went back to the heat and stirred constantly until the dough came out of the skillet in one mold, which should only take a few seconds.
The fourth step:
When the timer ran out, I removed the pan from the heat and added the eggs one by one, stirring well between additions.
Fifth step:
Then, using two teaspoons, I shaped 8cm long eclairs into a buttery baking tray.
The Sixth Step:
I baked it for 10 minutes in a hot oven until it puffed up, turned the heat down to a low temperature and left it on low heat for another 10 to 15 minutes, removed it and enabled it to cool in the oven.
The seventh step:
Then, I whipped the egg yolks and cornstarch together, being careful to dilute it with the condensed milk diluted in a cup of water, stirring constantly over a low heat until it thickened, then I added the butter or margarine and vanilla extract.
The Eighth Step:
After it got thick, I removed it from the stove and set it aside to cool.
Step 9:
I cut a slit in one side of the eclairs and covered it with the chilled cream that had cooled.
Step 10:
At this point, I melted the chocolate in Marie's bath, added butter, and used it to coat the eclairs.
With my base recipe, you can now create Chocolate Eclairs at home. Airy pastry crusts, rich pastry cream lining, and thick chocolate glaze !!! Just give it a try and please share the results with us in the comments section below !!
Enjoy
