This ridiculously delicious chocolate eclair recipe made from airy choux pastry filled with vanilla pastry cream and dipped in chocolate are nearly foolproof to make and will be gone in a flash, éclair actually translates to “flash of lightning”! The airy choux pastry is SUPER EASY to work with and VERY versatile. Not to mention that pastry cream is basically the best thing to come out of France… Ever. I ate all of these and was in heaven. Shhhh our secret!
Full Recipe:
If you want to make cream puffs just pipe some dots like I did for the second batch. You can fill them with pastry cream, whipped cream or anything you like!
HOW LONG DO CHOCOLATE ECLAIRS LAST?
Eclairs are best when served within a few hours of assembly. If you have to they are still delicious the next day. Make sure to refrigerate them in a sealed or covered container.
You can make the shells and pastry cream a few days in advance and keep them in a sealed container at room temperature then fill and dip them before serving.
The pate a choux shells can be frozen and kept for 2 months before being thawed and filled.
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So Happy to announce my cookbook! Pre-Order your copy today! https://preppykitchen.com/cookbook/ ♥
Where are the ingridient list
Warning: adult only content. This video depicts a real love affair between man and pastry.
Why did my eclairs turn into hard biscuits?😮
Kindly comeup with eggless recipe please
❤ thanks again
You guys gave got to try this but with his lemon curd recipe to fill it inside of the pastry cream. Trust me. Amaziiiiiing
How do we store these beautiful exclaims taking them to our friends can they stay at room temp
I tried it today. 5 minutes after taking them out of the oven they became flat and soggy :/
I love your mixer
ci bas namaig hulhidah gj bainuu taanr bugd hudla muusain amitad eclair ugasa hiij boldggu desert ym bn
I just found your channel 😮❤ thank you so much for your amazing content ❤
If somebody can help me with my question it'll be great….so I prepare the filling day before and just Inject it in the pastry once its baked and cooled down and right after that I dip it into chocolate and its good to eat?
Made these for Christmas, and they were a true hit! Absolutely delicious. Thank you for the fantastic recipe!
Great video and recipe! I'm from England and there's a dearth of real dairy cream pastries in the US. These beat the synthetic useless lumps you find in the grocery stores.
bro is insanely handsome
can I put the Custard in the freezer to cool it faster?
I made profiteroles yesterday (your recipe). They came out lovely but I had difficulty filling them using a similar tip to what you use in this video. Just couldn't get the whipped cream to come out of it. I gave up in the end and used my large, plain round icing tip. Made quite a hole in the profiteroles but once covered with the chocolate ganash, you couldn't really tell. Very tasty they are too 😋 Perhaps your filling tip is a little wider than mine?
I tried your recipe…it's amazing
Use milk instead of water
I would eat one of those even if it was in the trash can. You know like floating on top
You are the Blippi of baking
Choux is not simple. Don't let the smooth gay fool you! Lol 😂 it's super easy to screw up. 😮
Please don't follow his recipe for the custard if you are using vanilla extract. It will ruin it. You need to add the vanilla extract after making the custard to avoid having too much moisture in the egg mixture and making it crumbly.
I thought they would turn out small and not rise, so I made them a little thicker. These suckers didn’t just rise, they rose like Jesus out of the grave. These sun of a guns are the size of a football!
Your presentation is impeccable. I got ganache and custard everywhere!
For those rookies out there, make sure your oven is clean, ours was a bit not and we got some unwanted smoke.
Watch the heat, you can burn em quickly, I had to turn them all to get them even. You can also undercook them. I sliced one to make sure they were good.
When doing the custard keep mixing it will thicken eventually!
I did sandwich method, the pipet kept moving up and I couldn’t tell how full they were. The pastry kept coming out too. Filling them bags is messy.
Use semi sweet chocolate not like me I used dark unsweetened chocolate yuk! Caught in time though.
Buy a mixer it will save you tons of work trust me.
Get a large tray, you run out of room fast. Expect at least 2 or more hours to do. Plan ahead.
Making the whip cream was so easy and tasted amazing!
Thanks for the recipe!
كون جات العظنة بلف بلااك نجربها اما درك بطلت الله لاكليت 😂
❤️❤️❤️❤️❤️
Can I use a stand mixer for the wisking part at the custard instead of a wisk?
Oh I could eat one or two 😂❤
Who’s your doesn’t want to make it just wants to eat it😂😂
Could not be better.
Sexy was the right word lol
Omg my Meme and Pepe made this before they dyed thanks so much for the nostalgia in definitely subscribing
considering how hot the flour mixture was, shouldn't the egg curdle? or should my eggs be refrigerator cold instead of room temp?
What about giving us measurements in weights instead of a cup of this and a spoon of that? Lets make it easy for people.
How can i make eclairs without oven?
You are too cool John 😂❤
Love the recipe.
Thank you Preppy Kitchen💓💓you're the best☺️🎀
This is the best recipe, I’m not good at baking but every time that I make your recipes I’m the queen 🤴 the language and explanations are so clear ! I love you ❤️
My eclairs never rise,same taste,I tried so many times but it never rise..😢
How many stand mixers do u have??
Ok chef make me 6 of these!!
Sombitch this looks great! 😂😂😂
انا ما اثق الا فيك❤🎉
Looks amazing. Thank you fo4 sharing.
Many thanks was looking so long for recipe because i lost mine will be making it very soon love your recipies
I’ve never seen that piping tip! I’m jealous!!! I saved this video even though I’ve made eclairs before, & everyone enjoyed them, but I really could have used your tips! So thanks for the advice that’ll make it easier if I ever get a chance to make them again!
5:17 you tricky SOB, you got me.