An Easy Chocolate
Recipe to Die For! The Secret to Great Chocolate Eclairs This delicious chocolate
eclair recipe is simple if
you follow the
instructions carefully. It is feather-light and to die for!
eclairs are not difficult to make, but the secret is to get the choux
pastry thick and glossy by adding the flour quickly to your mixture and
then beating until your mixture is stiff and glossy every time you add
an extra egg.
Follow our easy recipe for chocolate eclairs below.
How to Make Great Chocolate Eclairs!
Into a heavy-bottomed saucepan put half a pint of milk, two
well-rounded tablespoonfuls of butter, and one tablespoonful of sugar,
and place on the stove.
When this boils up, add half a pint of sifted flour, and cook
for two minutes, beating well with a wooden spoon. It will be smooth
and velvety at the end of that time.
Set away to cool; and when cool, beat in four eggs, one at a
time. Beat vigorously for about fifteen minutes.
Try a small bit of the paste in the oven; and if it rises in
the form of a hollow ball, the paste is beaten enough; whereas, if it
does not, beat a little longer.
Have tin sheets or shallow pans slightly buttered. Have ready,
also, a tapering tin tube, with the smaller opening about
three-quarters of an inch in diameter. Place this in the small end of a
conical cotton pastry bag.
Put the mixture in the bag, and press out on buttered pans,
having each eclair nearly three inches long. There should be eighteen,
and they must be at least two inches apart, as they swell in
Bake in a moderately hot oven for about twenty-five minutes.
Take from the oven, and while they are still warm coat them with
chocolate. When cold, cut open on the side, and fill with either of the
following described preparations:—
FILLING NO. 1
FOR CHOCOLATE ECLAIR RECIPE
Mix in a bowl half a pint of
rich cream, one teaspoonful of vanilla, and four tablespoonfuls of
sugar. Place the bowl in a pan of ice-water, and beat the cream until
light and firm, using either an egg-beater or a whisk.
FILLING NO. 2
CHOCOLATE ECLAIR RECIPE
half a pint of milk into a
double-boiler, and place on the fire. Beat together until very light
one level tablespoonful of flour, half a cupful of sugar, and one egg.
When the milk boils, stir in this mixture. Add one-eighth of a
teaspoonful of salt, and cook for fifteen minutes, stirring often. When
cold, flavor with one teaspoonful of vanilla.
CHOCOLATE ECLAIR RECIPE
a small granite-ware pan
half a pint of sugar and five tablespoonfuls of cold water. Stir until
the sugar is partially melted, and then place on the stove, stirring
for half a minute.
Take out the spoon, and watch the sugar closely. As soon as it
boils, take instantly from the heat and pour onto a
Let this stand for eight minutes. Meantime, shave into a cup
one ounce of dark chocolate , and put it on the stove in a pan of
At the end of eight minutes stir the sugar with a wooden spoon
until it begins to grow white and to thicken. Add the melted chocolate
quickly, and continue stirring until the mixture is thick.
Put it in a small saucepan, and place on the stove in another
pan of hot water. Stir until so soft that it will pour freely.
Stick a skewer into the side of an eclair, and dip the top in
the hot chocolate. Place on a plate, and continue until all the
They will dry quickly. Do not stir the sugar after the first
half minute, and do not scrape the sugar from the saucepan into the
platter. All the directions must be strictly followed.
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