Chocolate Eclair Recipe Nz
Description
Chocolate Éclair is a delicious and decadent dessert that is perfect for any occasion. It is a type of pastry made from choux pastry dough filled with custard, pastry cream, or whipped cream and topped with a chocolate glaze. This chocolate éclair recipe from New Zealand has a creamy and rich filling that is surrounded by a light and airy choux pastry. The chocolate glaze on top gives it an extra touch of sweetness and completes the dessert.
This recipe is easy to make and requires only a few ingredients. It is a great way to satisfy your sweet tooth and impress your guests at the same time. Whether you are hosting a dinner party or looking for a quick and delicious dessert to make, this chocolate éclair recipe is sure to be a hit with everyone.
Ingredients
For the choux pastry:
- 1 cup all-purpose flour
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1 cup water
- 1/2 cup unsalted butter, cubed
- 4 large eggs
For the filling:
- 1/2 cup sugar
- 2 tablespoons cornstarch
- 1 cup whole milk
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 3/4 cup semi-sweet chocolate chips
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
Instructions
To make the choux pastry: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper and set aside. In a medium saucepan, combine the flour, sugar, and salt. Add the water and bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and add the butter, stirring until the mixture is smooth. Remove from the heat and let cool for 5 minutes.
Add the eggs, one at a time, stirring until the mixture is smooth and glossy. Using a spoon or a piping bag, pipe the dough onto the prepared baking sheets, creating small logs about 3 inches long. Bake for 30 minutes, or until the éclairs are golden brown and crisp. Remove from the oven and let cool completely.
To make the filling: In a medium saucepan, whisk together the sugar, cornstarch, and milk. Bring to a boil over medium-high heat, stirring constantly. Reduce the heat to medium and cook for 2 minutes, stirring constantly. Remove from the heat and stir in the butter and vanilla extract. Transfer the mixture to a bowl and let cool completely.
To assemble the éclairs: Cut each éclair in half horizontally. Spread a layer of the filling on the bottom half of each éclair. Place the top half back on top and press gently to seal. Place the éclairs on a baking sheet and place in the refrigerator to chill for 30 minutes.
To make the chocolate glaze: Place the chocolate chips, cream, and butter in a heatproof bowl. Place the bowl over a pan of simmering water and stir until the chocolate is melted and the mixture is smooth. Remove from the heat and stir in the vanilla extract. Let cool slightly.
To finish the éclairs: Dip the top of each éclair in the chocolate glaze. Place the éclairs back on the baking sheet and refrigerate for 30 minutes, or until the glaze is set. Serve chilled.
Notes
Make sure the dough is completely cooled before adding the eggs. If the dough is too hot, the eggs will cook and the éclairs will not rise properly.
The filling should be completely cooled before adding it to the éclairs. If the filling is too warm, it will melt the dough and the éclairs will not hold their shape.
The glaze should be slightly cooled before dipping the éclairs. If the glaze is too hot, it will melt the dough and the éclairs will not hold their shape.
Nutrition
One serving of this chocolate éclair recipe contains approximately:
- Calories: 463 kcal
- Fat: 25.5 g
- Carbohydrates: 50.5 g
- Protein: 8.2 g
This recipe is a great way to indulge your sweet tooth without overindulging. The choux pastry is light and airy, and the filling is creamy and rich. The chocolate glaze adds an extra touch of sweetness and takes this dessert to the next level. Enjoy this delicious and decadent chocolate éclair recipe from New Zealand.
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