Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes
Servings: 12 eclairs
Ingredients
1/2 cup (120ml) water
1/2 cup (120ml) whole milk
1/2 cup (113g) unsalted butter
1 tablespoon granulated sugar
1/4 teaspoon salt
1 cup (125g) all-purpose flour
4 large eggs
2 cups (480ml) whole milk
1/2 cup (100g) granulated sugar
4 large egg yolks
1/4 cup (30g) cornstarch
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 cup (120ml) heavy cream
4 oz (113g) semi-sweet chocolate, finely chopped
1 tablespoon unsalted butter
Directions
1. Prepare the Choux Pastry:
Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a medium saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil over medium heat.
Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
Remove from heat and let it cool for 5 minutes.
Transfer the dough to a mixing bowl. Add eggs one at a time, beating well after each addition until the dough is smooth and glossy.
Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 15 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes until golden brown and puffed.
Remove from the oven and let them cool completely on a wire rack.
2. Make the Pastry Cream:
In a medium saucepan, heat the milk over medium heat until it begins to simmer.
In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth and pale.
Gradually add the hot milk to the egg mixture, whisking constantly to prevent curdling.
Pour the mixture back into the saucepan and cook over medium heat, whisking constantly until it thickens and starts to boil, about 5-7 minutes.
Remove from heat and stir in butter and vanilla extract until smooth.
Transfer the pastry cream to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cool.
3. Prepare the Chocolate Glaze:
In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Remove from heat and add the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.
4. Assemble the Eclairs:
Using a small knife, cut a small slit on the side of each eclair.
Fill a piping bag fitted with a small round tip with the cooled pastry cream. Pipe the cream into the eclairs through the slit, filling them generously.
Dip the tops of the filled eclairs into the chocolate glaze, allowing any excess to drip off.
Place the eclairs on a wire rack to set. Refrigerate for at least 1 hour before serving.
Nutrition Information (Per Eclair):
Calories: 270
Protein: 5g
Carbohydrates: 26g
Sugars: 14g
Fat: 17g
Saturated Fat: 10g
Cholesterol: 115mg
https://www.poultryrecipes.co.in/recipe-categories/immunue-boosting-recipes/chocolate-eclairs/
