Cocoa Eclairs
Baking and Desserts | French cuisine
⏳ Time
2 hours
🥕 Ingredients
9
🍽️ Servings
6
Description
I ended up with 12 eclairs!
Ingredients
- Butter - 4.9 oz
- Sugar - 5 tablespoons
- Salt - 1 teaspoon
- Wheat Flour - 5.3 oz
- Farm fresh eggs - 8 pieces
- Cream 22% - 12 fl oz
- Powdered Sugar - 1.8 oz
- Milk - 3 tablespoons
- Cocoa Powder - 2 tablespoons
Step by Step guide
Step 1
Preheat the oven to 356°F.
Step 2
Prepare a mixing bowl for the dough and a small saucepan.
Step 3
Sift the flour.
Step 4
Pour 250 ml of water into the saucepan, add 100 g of butter, a pinch of salt, 1 tablespoon of sugar, and bring to a boil.
Step 5
Once the mixture boils, reduce the heat to the minimum and quickly add the flour while stirring vigorously with a spoon (the key is to stir vigorously — this is the secret to success).
Step 6
Once the mixture is homogeneous, start adding the eggs: first one, and mix thoroughly.
Step 7
Then add the second egg and mix immediately.
Step 8
Then add another egg and mix well.
Step 9
If the dough is still stiff, add another egg and mix very well (the dough should not be liquid or too hard... it’s important to feel the consistency... the dough should be homogeneous, smooth, and shiny... I usually end up adding 4 eggs... if you are unsure whether you have enough eggs, crack another one, but add it gradually, mixing after each addition)... the dough is ready.
Step 10
Grease a baking sheet with butter and sprinkle with flour (or you can simply line it with parchment paper) and use a pastry bag to form elongated shapes of eclairs; place the eclairs on the baking sheet 3 cm apart; the dough will rise a bit, so it should not be too thick.
Step 11
Bake for 20–25 minutes at 356°F, without opening the oven!
Step 12
Then reduce the temperature to 320°F and leave in the oven for another 15 minutes, without opening it.
Step 13
While the dough is baking, prepare the custard. For this, you will need a bowl for mixing the cream, a small saucepan, and a bowl for the finished cream. It’s important to have them ready, as you need to keep stirring the cream while transferring it from one container to another!
Step 14
In a bowl, whisk the powdered sugar with 4 eggs.
Step 15
In the saucepan, heat the cream (it should not boil, just warm it up).
Step 16
Pour the beaten eggs into the warm cream and start mixing them thoroughly over medium heat until it thickens (the key is to keep stirring the cream to avoid making an omelet).
Step 17
Once the mixture reaches a creamy consistency, continue stirring and transfer it to a bowl, mixing until the cream cools down (a couple more minutes).
Step 18
Remove the eclairs from the oven and let them cool.
Step 19
Make a small incision on the side of each eclair and carefully fill the insides with the cream using a pastry bag.
Step 20
For decoration, you can prepare chocolate glaze. For this, mix 1 tablespoon of butter (about 30–40 g), 3 tablespoons of milk, 2 tablespoons of cocoa powder (I prefer the 'golden label'), and 4 tablespoons of sugar in a saucepan.
Step 21
Cook over low heat until it starts to bubble gently.
Step 22
Let the glaze cool and drizzle it over the eclairs.
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