Traditional recipes

Eclairs with Chocolate Cream

Eclairs with Chocolate Cream

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Preparation: Shells:

Boil water, oil and salt. Add the flour, all at once, and mix until the dough takes on consistency and comes off the walls of the bowl. Remove from the heat and leave to cool for 5 minutes.

Add eggs, one by one, mixing well after each one. The result is a slightly shiny and slightly creamy dough.

Sprinkle the eclairs on a tray lined with baking paper and bake in the oven (preheated J) placed on stage 1 (gas oven) for about 25 minutes or until they rise and "tan" slightly.


Cream and milk mix with starch. The mixture is put on the fire and mixed until it thickens with the texture of a pudding. Break the chocolate into pieces and mix in the hot mixture. The cream cools.

The shells are cut in half lengthwise (inside they should be almost empty). The lids are set aside.

The base of the eclairs is filled with cream.

Whip the cream with sugar and hardener (or simply if the vegetable cream is already sweetened). Sprinkle over the cream and cover with lids.

Powder with sugar or glaze with melted chocolate.

How to make ecler shells

Put water and butter in a pan over medium heat, add salt and flour, then mix well with a whisk until you get a creamy dough. Add the beaten eggs to the dough and mix well until the composition is homogeneous.

Turn on the oven at 220 degrees Celsius and prepare a flat tray with baking sheet.

Fill a bag of posh with the eclaire dough, attach the plastic or metal star nozzle and lightly press on the bag to form the ecler shell (directly on the baking sheet in the tray). You can make longer or round eclairs, depending on your preferences.

Leave 1-2 inches of space between the eclairs. Put the tray in the preheated oven and let the shells bake for 15-20 minutes, at 215-220 degrees Celsius, until they turn golden brown.

After the time has elapsed, remove the eclair shells from the oven and let them cool before filling them with vanilla cream.

Cake with eclairs, vanilla cream and chocolate

Put a pan on the fire. Add water, butter, salt at the same time and mix until it melts.

Then gradually add flour, stir continuously until you get a homogeneous mass. Remove the dough from the heat and allow to cool.

Meanwhile we prepare the cream:

In a bowl put sour cream, sugar and vanilla sugar. Using a mixer, beat all the ingredients until you get a puffy cream.

When the dough has cooled, add one egg at a time and mix well until you get a homogeneous mass. It should result in a dense composition that does not flow from the spoon. We fill the spirit with dough and arrange on a tray lined with baking paper, the dough in the form of biscuits or small eclairs.

Heat the oven and insert the tray. Bake the dough at a temperature of 180 degrees C, until golden brown.

Grease each ecler with cream and arrange them on top of each other on a plate,

until we get the desired shape of the cake.

Decorate the cake with chocolate and refrigerate for at least 30 minutes.

The cake can be combined with different seasonal fruits.

Enjoy and enjoy home-made delicacies with pleasure!

How to prepare eclairs with vanilla cream:

Dough for homemade eclairs:

Heat the water together with the margarine in a pot.

When the margarine melts, add the flour and mix well with force at first with a whisk so that it does not form lumps and then with a wooden spoon until the eclair dough comes off the pot slightly.

Allow to cool and then add 4 whole eggs and mix well.

Prepare a tray with baking paper. With the help of a kitchen pos (poche) made eclair shapes 5-7 cm long. If you don't have pos, fill a normal plastic bag with dough, cut it at one end and squeeze the dough there, just not :).

Preheat the oven to 200 degrees and put the eclairs in the oven. Hold for about 35-40 minutes. I had 2 trays ready and as I had a round of baked eclairs as I put the next ones.

After cooling, cut in half and fill both sides with vanilla cream. Melt the chocolate in a bain-marie and pour over the eclairs.

Ecla cream:

Put 4 eggs, a cup of sugar and vanilla sugar in a pot and mix well.

Add the 6 tablespoons of flour (grated) and mix with a whisk to mix.

Heat the milk in another bowl until hot. Put the pot with the egg, sugar and flour dough on the fire and gradually add the hot milk, mixing it with a whisk so as not to make lumps.

Vanilla essence is also added. Keep on the heat and stir all the time so that it doesn't stick until the vanilla cream thickens.

When it is ready towards the end, add the butter and mix well by hand as it dissolves.

Eclair with chocolate

Chocolate eclair is a cake made of scalded dough shells, vanilla cream and chocolate icing. It is the dessert of childhood and is indispensable at festive meals. The recipe is explained step by step, in pictures.


Preparation instructions

How to make ecler cake? Lighten step by step. Ecler's recipe

Boil water, oil and salt in a bowl until it reaches boiling point.

Add the whole amount of flour and mix quickly with a spatula.

Stir until the dough comes off the walls of the bowl and withdraws, continuing to mix until the temperature drops.
Incorporate eggs (one by one) by continuous mixing, incorporating, at the same time, a large amount of air.

The dough is poured with the spirit, in 10-12 cm bars.

Baking is done at high temperature (180 C), then at moderate temperature (120 C), without opening the oven in the first 10-15 minutes.

The peel after baking must be dry. The eclipse lids are cut on one side only and filled with vanilla cream hot.

Allow to cool for about 30 minutes glaze with chocolate melted.

Prepare eclairs

Put water, milk, sugar, salt and butter in a saucepan on the fire. When the water boils and the butter is melted, add all the flour. Mix the dough with a wooden spoon until it becomes homogeneous. Turn the heat to medium and mix the dough for another 1 minute, to dry it better. Now let it set aside for 5 minutes to cool a little. Then with the help of a mixer we incorporate one egg at a time. At the end, the scalded dough must be consistent and keep its shape, but still soft in order to be able to be shaped with the dough and the dough.

Preheat the oven to 180 degrees. Place baking paper on a tray. The dough should be used immediately, so we put it in place and form slices about 8 cm long. We leave 2-3 cm between them because when baked they will grow. I fill a tray with eclairs from this dough. Now bake for 40-45 minutes until well browned and golden in the shell.
We take them out and let them cool. After they have cooled, they will be crispy, we put them in a bag to soften slightly until we prepare the cream.

Boiled chocolate cream

This is prepared in the same way as the vanilla one, the only difference being that at the end we will add the chocolate. Grate or finely chop the chocolate.
Mix the milk with 30 g of sugar, starch and put it on the fire, in a double-bottomed bowl. Cut the vanilla pod lengthwise, add the seeds and peel. Leave until it reaches boiling point, stirring constantly. In a bowl, mix the yolks with the sugar.
We immediately pour the hot milk over the yolks. We always mix with the goal. We put the mixture on the fire again. When it starts to boil, we leave it until it thickens like a pudding. We always mix with a tel. Set the pot aside, and let it cool for about 2-3 minutes. Then add the chocolate in 3 stages. Stir until smooth. Let it cool slightly. When it reaches room temperature add the butter and mix for 2-3 minutes. It can now be used to fill eclairs.

Prepare the fondant icing in a bowl. We fill eclairs and then put them through the glaze. We put them on a plate until the glaze hardens slightly. Then keep cool. Enjoy!

  • 75 ml water, 75 ml milk, 60g butter, a pinch of salt, 120g flour, 4 eggs
  • Fillings:
  • Choice: vanilla cream, chocolate cream, whipped cream, etc
  • Glaze: 150g chocolate, 50 ml sour cream

Method of preparation

How to make eclair dough?

In a saucepan I put the milk and water together with the salt and butter.

I put the pan on the fire and waited for it to boil. I reduced the flame and poured the flour, mixing with a spatula. I put out the fire and pulled the pan aside.

The dough must be cooled to proceed to the next stage. The dough should be warm not hot.

I mixed the cooled dough with the mixer.

I incorporated eggs, one by one.

The dough softens and becomes creamy. I put the composition in a pos and started to form eclairs.

The oven was preheated to 200 degrees then reduced to 170 degrees for 35 minutes

This eclair recipe with vanilla cream and chocolate icing is delicious. To prepare this cake recipe you must first prepare the dough.

To prepare the dough, put water in a bowl (or a saucepan, but MUST use a pot that can be put on the flame), add the necessary margarine and leave on the fire until the margarine melts. After the margarine has melted, add the caster sugar, a pinch of salt and mix until the sugar melts.

When the sugar has melted, remove the bowl from the heat and add the flour all at once and mix it as quickly and well as possible with a wooden spoon, until it is completely incorporated and a hard, non-sticky crust is formed. Let the crust cool until it reaches room temperature, then add the eggs gradually, one after the other, stirring after each egg until it is completely incorporated into the respective crust (so we don't put the eggs all at once, but we put them one by one).

We line a tray with baking paper and from the obtained crust long eclairs are formed, with the help of his pos, most of the times, I take them with a spoon and form a ball and put them in the tray, from place to place, not really next to each other (you can use an ice cream tongs, give a round shape to the eclairs and look better. Some call them Choux a la creme, but the recipe is identical, only the shape differs). Put the tray in the preheated oven and bake for 25-30 minutes until lightly browned. After they are baked, remove the eclairs and let them cool completely, only then we will fill them with cream.

After the eclairs have cooled, cut them in half with a knife, not at all, but enough to keep them aside and fill them with vanilla cream, using a spirit or a spoon.

To prepare the cream, break the eggs, put them in a bowl and beat them well. When the eggs are well beaten, add the caster sugar, the vanilla sugar sachets and beat the composition again until smooth, then add the flour and mix again. Pour the milk and mix until well blended. After we have incorporated all the ingredients, we put the bowl with the bottom in a pan with water and let it rise, thus obtained to boil on a steam bath until it thickens, about 15 minutes. If you are unlucky and your cream does not thicken, put the cream bowl directly on the flame, but stir continuously to avoid smoking and sticking to the bottom of the pan, and possibly add 1-2 tablespoons of flour to the composition, then mix with a fork. very quickly so as not to form lumps.

For the icing, take a saucepan, break the chocolate in it, add margarine, water and oil, in the necessary quantities and put the saucepan with all these ingredients on the fire, to boil, on a steam bath, until they all melt and a composition is obtained. homogeneous. Over the resulting composition add 2 tablespoons of cocoa and mix with a whisk so as not to become lumpy until the cocoa dissolves. I don't use commercial glaze because it's too thin. in the resulting glaze, soak the eclairs in half, then place them on a plate or tray and they are ready to serve.

- this scalded dough is really unpretentious and probably many of the circulating recipes are just as good, but my opinion is that the most important is the oven, along with the baking temperature (I heated it to 210, maximum 220 degrees) .
- it is preferable to use the pear-shaped target because it loosens the lumps well.
- if you choose to make long eclairs, there is no need to use a star-shaped tip, especially if you want to glaze the eclairs with chocolate, it is preferable to have a smooth surface, in which case you will opt for a simple tip with a round opening.
- for the filling you can opt for whipped cream, chocolate or any other cream flavor, and instead of icing you can powder them with powdered sugar.

If you sprinkle a little grated chocolate over the eclairs with vanilla cream or simply among them, on the plate, you will get a special arrangement and you will surprise your guests both by the appearance and by the delicious taste of the eclairs!

Eclairs with chocolate

Although I will probably never be able to make eclairs with chocolate like the ones from my favorite confectionery, I had this attempt, I say quite successful.

& # 8211 100ml apa
& # 8211 120ml milk
& # 8211 125g butter
& # 8211 4 eggs
& # 8211 a teaspoon of salt
& # 8211 a teaspoon of sugar
& # 8211 5-6 tablespoons flour

Boil milk, water, salt and butter. Add a teaspoon of sugar. When it boils, turn off the heat, add 5-6 tablespoons of flour and stir continuously. When the dough cools well, add 4 more eggs, beaten as for the omelet (eggs can be added in between, one by one, stirring until smooth). From the formed dough, make sticks, not wider than 2cm. Bake, cool, cut in half.

In the middle of each ecler put chocolate cream (I used Creme Ole prepared with 400ml of milk according to the instructions on the package) and whipped cream. The pieces come together and that's about it.

Two important issues:
& # 8211 if the dough is too thin, you can add a little flour but not exaggerated
& # 8211 the sticks are splattered in the tray, don't expect to make them by hand.

To see another recipe (video) for chocolate eclairs click here.


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  3. Marn

    I did not understand the connection of the title with the text

  4. Gadal

    cool !!!

  5. Nathraichean

    the exceptional delusion

  6. Fenyang

    I am sure this is a delusion.

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