Éclair au Chocolat - Chocolate Eclairs

French pastries are very much well known around the world. After croissant, the most favourite pastry of mine is éclairs especially with chocolate. An éclair is an oblong shaped pastry made usually with choux dough which is later filled with a cream and topped with a simple icing. Choux pastry goes for simple ingredients like flour,egg,butter and water. Yes this choux pastry dough is typically piped into an oblong shape with a pastry bag and baked until it turns crisp which sounds hollow inside. Once this baked oblong shaped pastry gets baked, they are filled with either vanilla, chocolate or coffee flavoured custard cream or else simply with whipped cream. However the modern versions of fillings varies from fruit fillings to nut fillings. Since i dont want to change anything, i just sticked with my all time favourite chocolate éclair.

Eclair au chocolat asks for loads of work but trust me the end result will definitely amaze you. Though you dont own a pastry bag, you can still make beautiful chocolate eclair.Ziploc bags works awesome, for me Eclairs are seriously very easy to make. They doesnt require any attention, a very straight forward process is needed to make this ultimate dessert. Yes you will end up with an impressive and extremely tasty dessert. If you are a pastry lover, if you havent tasted yet this pastry at any pastry shop,then you are seriously missing something delicious. Now you doesnt need any excuse to make this beautiful chocolate loaded Eclairs au chocolat which will definitely please your tastebuds. You might have noticed that am running a whole month of blogging marathon and this beauties are going for this month's blogging as am posting recipes from French Cuisine.

Choux Pastry Dough:
1/3cup Milk
1/2cup Water
3/4cup All purpose flour
100grms Butter
1/2tsp Salt
4nos Eggs (beatened)

Preheat the oven to 350F, add the water, milk,sugar, butter in a pan and bring them boil in medium flame.

Once the butter gets melts, take the pan from the flame and add immediately the flour,mix well and cook in simmer again until the dough get stiff.

Transfer this dough to a large bowl, add the beatened eggs one by one until the dough turns like puree but slightly stiff.

Now fill this dough in a pastry bag and pipe out oblong shapes and bake them in middle rack for 20minutes.

Créme Pâtissière au chocolat/Chocolate Pastry cream:

1+1/3cup Milk

2 Egg yolks
200grams Dark Chocolate bar (chopped)

1tsp Vanilla extract

1tbsp Cornflour

1/4cup Sugar

Heat the milk with chopped chocolate in simmer, meanwhile whisk the egg yolks with sugar and vanila extract.

Add the hot milk slowly and whisk everything, transfer this mixture in a saucepan and whisk until they turns thick in simmer.

Pour it in a bowl and cover it with a clingfilm right on the surface of this chocolate pastry cream to prevent the skin forming and cool it completely.

Fill a pastry bag with this pastry cream with a small tip. Insert the tip inside the eclairs and fill the oblong shaped eclairs until its gets well filled.

For Chocolate Ganache:
200grms Dark chocolate bar (chopped)
1/2cup Heavy cream
1tbsp Butter (unsalted)

Bring boil the heavy cream,add immediately the chopped dark chocolate pieces, mix well and until you get a shiny thick chocolate sauce, remove it from the flame.

Whisk for a while,now add the butter and mix well.

Now dip gently the top of the chocolate pastry cream filled eclairs to the chocolate ganache.

Let it sit for half an hour in fridge and enjoy as desserts.

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