Eclair Au Chocolat Recipe
![Traditional French Chocolate Eclairs Eclairs Au Chocolat Recipe Chocolate Eclair Eclairs French Chocolate](https://i.pinimg.com/originals/77/a0/bd/77a0bda5c5e0fa3323c10c977ce2d6b6.png)
Fill a pastry bag or use a spoon to pipe the filling into the middle of the eclairs.
Eclair au chocolat recipe. Classic chocolate eclairs a foolproof recipe for making perfect eclairs that are crisp and puffy and filled with chocolate or vanilla pastry cream. To make the icing melt 100g plain chocolate and 25g butter together in a heatproof bowl over a pan of barely simmering water. Pour the chocolate preparation into a piping bag fitted with a filling nozzle 6 or 8mm diameter.
With the tip of a knife or a filling nozzle pierce the underside of each éclair. Once cooled a little spread over the tops of the buns and leave to cool. Using a tablespoon or a pastry tube with a 10 or large round tip form dough into nine 4x1 1 2 in.
Immediately turn off the heat. In a small saucepan heat the cream over medium heat just until it boils. Continue beating until mixture is smooth and shiny.
Dip the top of the eclairs in the warm chocolate glaze. Put the chocolate in a medium bowl. Put all the eclairs in the refrigerator for 1 hour before savoring.
Strips on a greased baking sheet. In a small saucepan heat the heavy cream just to boiling over low medium heat and remove from the heat immediately. Take the chocolate crème pâtissière in the refrigerator.
Pour the hot cream over the chocolate and whisk. Once melted remove from the heat and stir in 75ml double cream and 1 tbsp sifted icing sugar. Pour the hot cream over the chopped chocolate and stir until it forms a thin smooth consistency.