Chocolate Eclair, also known as petisús, sticks or lightning, are rich French sweets with a chocolate cream filling along with a chocolate bath. An exquisite and ideal dessert to accompany coffee. In addition, this recipe can be prepared with different fillings: pastry cream, cream, jams, vanilla, etc. And, although the elaboration takes time to prepare them, it is worth doing them. We are sure that you will not regret it! In recipes, we show you how to make Easy Chocolate. Do not miss it!
| 🚻 4 Diners | 🕘 1H 30m | 🍵 Diping High | 🤯 |
| Ingredients to make chocolate eclair: |
| MASS: 100 milliliters of milk 100 milliliters of water 80 grains of butter 2 tablespoons of sugar 125 grams of flour pastry 4 units of eggs 1 pinch of salt | Chocolate cream: 500 milliliters of milk 4 units of egg yolks 100 grams of sugar (½ cup) 50 grams of cornmeal 3 tablespoons of cocoa powder powder glaseado chocolate: 50 milliliters of cream of milk or cream to mount 100 grams of dessert chocolate |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make chocolate eclair:
1. To start with the chocolate Eclairs recipe, you must first turn on the oven at 180 ºC with heat up and down. And, if you wonder how to do choux paste to do the Eclairs, follow the steps. To do this, in a saucepan place the milk, the water, the butter, the sugar and the pinch of salt, remove until the butter falls apart. When it is about to boil, pour the flour at once and separate from the heat.
2. mix vigorously until it is mixed, it must be left without lumps. Put on the fire again and keep stirring until the choux dough forms a ball that takes off from the walls of the pot.
3. Place the choux paste in a bowl and leave 10 minutes to temper. Then add the eggs one by one until they all mix well. We pass the dough to a pastry bag.
4. On an oven plate, place a sheet of paper and make the petisús about 8-10 cm long. Followed, enter the oven for about 30 minutes or until golden brown. When golden brown, turn off the oven and leave them inside another 10 minutes.
5. When they are ready, take them away and let them cool.
6. On the other hand, to make the chocolate cream you must place the milk in a saucepan with the sugar, the egg yolks, the cocoa powder and the cornmeal, remove everything well until it is integrated. Then, put the saucepan to heat, and, when it starts thickening, watch so you don burn. Leave it until you start boiling and remove from heat. Let it cool and introduce the cream into a pastry bag.
7. Make small holes in the Eclairs and stuffed with the chocolate cream.
8. Once they are full, bathe the surface with chocolate glaze. Then, put the cream and chocolate in a bowl, and heat in the microwave in 50 second shots until it is undone. Finally, bathe the eclairs in chocolate and leaves hard, introduce into the fridge. Ready to eat! What do you think of these chocolate eclairs? Leave us in the comments your opinion.
