Delicious Chocolate Pastries Recipes With Pictures
Chocolate pastries are a classic treat that everyone loves. Whether you’re baking for a special occasion or just for a sweet snack, these recipes are sure to delight! We’ve included some easy recipes as well as some more advanced options, so you’ll be sure to find something just right for your taste. Plus, each recipe comes with pictures so you can see the finished product. Let’s get baking!
Chocolate Eclairs
Description:
These classic French eclairs are a classic pastry made with a light and airy choux pastry and filled with a rich and creamy chocolate pastry cream. They’re perfect for a special occasion or just a sweet treat.
Ingredients:
For the Choux Pastry:
- 1 cup all-purpose flour
- 8 tablespoons unsalted butter
- 1 cup water
- 4 large eggs
- 2 tablespoons sugar
- 1/4 teaspoon salt
For the Chocolate Pastry Cream:
- 2 cups whole milk
- 6 tablespoons sugar
- 2 tablespoons cornstarch
- 2 large egg yolks
- 2 tablespoons unsalted butter
- 2 tablespoons cocoa powder
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 4 ounces bittersweet chocolate, finely chopped
- 1/3 cup heavy cream
- 2 tablespoons light corn syrup
- 1/4 teaspoon vanilla extract
Instructions:
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper and set aside.
2. To make the choux pastry, heat the butter and water in a medium saucepan over medium-high heat. When the mixture comes to a boil, reduce the heat to low and add the flour, stirring constantly with a wooden spoon until the mixture forms a smooth ball. Remove from heat and let cool for 5 minutes.
3. Add the eggs one at a time to the cooled mixture, stirring until well incorporated. Scoop the dough onto the prepared baking sheet and use a piping bag to form into 4-inch logs. Bake for 25 minutes, or until golden brown. Let cool completely.
4. To make the chocolate pastry cream, whisk together the milk, sugar, and cornstarch in a medium saucepan. Cook over medium heat, stirring constantly, until the mixture thickens. Remove from heat and let cool slightly.
5. In a separate bowl, whisk together the egg yolks, butter, cocoa powder, and vanilla extract. Whisk in the cooled milk mixture until smooth. Let cool to room temperature.
6. To assemble the eclairs, slice the cooled choux pastry logs in half lengthwise. Fill each with the chocolate pastry cream and top with the other half of the pastry.
7. To make the chocolate glaze, combine the chocolate, cream, and corn syrup in a medium bowl. Heat in the microwave in 30 second intervals, stirring in between, until melted and smooth. Stir in the vanilla extract.
8. Drizzle the glaze over the filled eclairs and let set at room temperature. Serve and enjoy!
Notes:
- The chocolate pastry cream can be made ahead of time and stored in an airtight container in the refrigerator for up to 3 days.
- The choux pastry can also be made ahead of time and stored in an airtight container in the refrigerator for up to 2 days.
- The eclairs can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition:
One serving of chocolate eclairs contains approximately 300 calories, 15 grams of fat, 35 grams of carbohydrates, and 7 grams of protein.
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