{"id":14052,"date":"2016-12-26T08:43:16","date_gmt":"2016-12-26T06:43:16","guid":{"rendered":"https:\/\/www.lilcookie.com\/?p=14052\/"},"modified":"2022-01-15T10:44:38","modified_gmt":"2022-01-15T08:44:38","slug":"chocolate-eclairs","status":"publish","type":"post","link":"https:\/\/www.lilcookie.com\/chocolate-eclairs\/","title":{"rendered":"Chocolate Eclairs"},"content":{"rendered":"<span class=\"cb-itemprop\" itemprop=\"reviewBody\"><p dir=\"ltr\" style=\"text-align: justify;\">Classic chocolate eclairs made of golden choux pastry filled with chocolate cream and dipped in shiny chocolate frosting. Delicious!<\/p>\n<p dir=\"ltr\"><a href=\"https:\/\/www.lilcookie.com\/category\/cookies-and-individual-desserts\/eclairs-and-profiteroles\/\">Click here for more delicious eclairs and profiteroles recipes &gt;&gt;<\/a><\/p>\n<div id=\"attachment_12698\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12698\" class=\"wp-image-12698\" title=\"Chocolate Eclairs \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/eclair_au_chocolat-s.jpg\" alt=\"Chocolate Eclairs \" width=\"800\" height=\"818\" \/><p id=\"caption-attachment-12698\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<p dir=\"ltr\" style=\"text-align: justify;\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script><br \/>\n<ins class=\"adsbygoogle\" style=\"display: block;\" data-ad-client=\"ca-pub-6091382327871787\" data-ad-slot=\"7832461759\" data-ad-format=\"auto\"><\/ins><br \/>\n<script>\n     (adsbygoogle = window.adsbygoogle || []).push({});\n<\/script><\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Chocolate Eclairs <\/strong><\/h4>\n<p dir=\"ltr\" style=\"text-align: justify;\">10-12 chocolate eclairs<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For the eclairs:<br \/>\n<\/u>160 ml. water<br \/>\n5 grams sugar<br \/>\n70 grams butter<br \/>\n3 grams fine salt<br \/>\n15 grams cornstarch<br \/>\n90 grams all-purpose flour<br \/>\n2-3 eggs, beaten<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For chocolate Cr\u00e9meux:<br \/>\n<\/u>5 grams gelatin powder<br \/>\n25 ml. water<br \/>\n250 ml. heavy cream<br \/>\n250 ml. milk<br \/>\n30 grams sugar<br \/>\n3 large egg yolks<br \/>\n200 grams dark chocolate, chopped<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>For chocolate coating:<br \/>\n<\/u>100 grams dark chocolate<br \/>\n125 ml. heavy cream<br \/>\n10 grams glucose or corn syrup<\/p>\n<p dir=\"ltr\" style=\"text-align: justify;\"><u>Decoration<\/u><u>:<br \/>\n<\/u>Chocolate cookie crumble<br \/>\nDark Chocolate sheets<\/p>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Preparation<\/strong><strong>:<\/strong><\/h4>\n<h5 dir=\"ltr\" style=\"text-align: justify;\">Make the eclairs:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>preheat oven to 180c degrees.<\/li>\n<li>In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.<\/li>\n<li>Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.<\/li>\n<li>Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.<\/li>\n<li>Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a &#8220;trail&#8221; with a wooden spoon in the center of the dough &#8211; if the track remains stable, add some eggs, and if it closes a bit &#8211; the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.<\/li>\n<li>Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It&#8217;s important to leave some space between the eclairs.<\/li>\n<li>Bake for about 20-25 minutes or until golden and set. Cool completely before filling.<\/li>\n<li>Make 2 small holes at the bottom of each eclair.<\/li>\n<\/ol>\n<h5 dir=\"ltr\" style=\"text-align: justify;\">Chocolate Cr\u00e9meux:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>In a small bowl put gelatin and water and leave to set at room temperature for about 10 minutes.<\/li>\n<li>On a medium pot, put cream, milk, sugar and egg yolks and beat well.<\/li>\n<li>Cook the mixture over medium-high heat while constantly whisking until it reaches a boil.<\/li>\n<li>Remove from heat and add gelatin. Beat well until gelatin dissolves and mixture is smooth.<\/li>\n<li>Strain the mixture and add in chocolate. Beat until dissolved in a mixture.<\/li>\n<li>Using a stick blender, grind the mixture until very smooth. Refrigerate for 3-4 hours or until the cold and set.<\/li>\n<li>Transfer the cold cream into a bowl and whisk until it becomes smooth and creamy.<\/li>\n<li>Transfer the cream into a pastry bag fitted with 1 cm round piping tip and fill the eclairs. Refrigerate.<\/li>\n<\/ol>\n<h5 dir=\"ltr\" style=\"text-align: justify;\">Chocolate coating:<\/h5>\n<ol dir=\"ltr\" style=\"text-align: justify;\">\n<li>In a bowl put cream, chocolate and glucose and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.<\/li>\n<li>Transfer the ganache to a flat plate and let it stand for 20-30 minutes to slightly cool.<\/li>\n<li>Dip the top of the eclairs in the chocolate coating.<\/li>\n<li>Decorate with chocolate cookie crumble and chocolate sheets and serve.<\/li>\n<\/ol>\n<h4 dir=\"ltr\" style=\"text-align: justify;\"><strong>Notes:<\/strong><\/h4>\n<ul dir=\"ltr\" style=\"text-align: justify;\">\n<li>Eclairs are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3 days.<\/li>\n<\/ul>\n<div id=\"attachment_12699\" style=\"width: 810px\" class=\"wp-caption alignnone\"><img loading=\"lazy\" decoding=\"async\" aria-describedby=\"caption-attachment-12699\" class=\"wp-image-12699\" title=\"Chocolate Eclairs \" src=\"https:\/\/www.oogio.net\/wp-content\/uploads\/2016\/07\/eclair_au_chocolat2-s.jpg\" alt=\"Chocolate Eclairs \" width=\"800\" height=\"795\" \/><p id=\"caption-attachment-12699\" class=\"wp-caption-text\">Photo: Natalie Levin<\/p><\/div>\n<\/span>","protected":false},"excerpt":{"rendered":"<p>Classic chocolate eclairs made of golden choux pastry filled with chocolate cream and dipped in shiny chocolate frosting. Delicious! Click here for more delicious eclairs and profiteroles recipes &gt;&gt; Chocolate Eclairs 10-12 chocolate eclairs For the eclairs: 160 ml. water 5 grams sugar 70 grams butter 3 grams fine salt 15 grams cornstarch 90 grams [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":33840,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1599],"tags":[1618,1645],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v20.9 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Chocolate Eclairs | Lil&#039; Cookie<\/title>\n<meta name=\"description\" content=\"Classic chocolate eclairs made of golden choux pastry filled with chocolate cream and dipped in shiny chocolate frosting. 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