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Chocolate Eclairs

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An eclair, formerly called pain à la duchesse or petite duchesse, is a pastry of French origin made of elongated choux pastry filled with pastry cream, with icing on top.

* Ingredients :

° Butter – half a cup

° Water – a cup

° Flour – a cup

° Salt – a quarter of a teaspoon

° Eggs – 4

° Vanilla – a small spoon

° Cold milk – two and a half cups

° Cream – a cup

° Powdered sugar – one and a quarter cup

° Vanilla extract – two teaspoons

° Chocolate – 60 gr

° Hot water – three tablespoons

° Butter – two tablespoons


* The method of work :

1- Mix half a cup of butter with a cup of water in a medium saucepan over a stove and let the mixture boil with constant stirring until the butter melts.

2- Add the flour and salt and stir well.

3- Take the pot off the heat, then add the eggs one by one and beat well.

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4- Shape the dough into a semi-rectangular shape, then put it in an oven tray and put it in for 15 minutes at high heat.

5- Reduce the oven temperature, then bake again for 20 minutes.

6- Combine vanilla and milk in a medium bowl and mix well.

7- In a second bowl, mix cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract.

8- Combine the two mixtures together and mix well until the ingredients are homogeneous.

9- Cut the wreath horizontally in half, fill it with the filling, then close it again as it was.

10- Melt the chocolate and two tablespoons of butter in a medium saucepan over a stove, then add a cup of powdered sugar and a teaspoon of vanilla extract.

11- Add hot water and stir well until the mixture becomes smooth.

12- Take the mixture off the stove, let it cool down a little, then spread it over the icing stick and serve.




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