Chocolate Eclairs With Vanilla Pastry Cream
This Chocolate Eclairs With Vanilla Pastry Cream recipe is a delectable goodness of vanilla and chocolate flavors together in a dessert. This is one of the fancy but easy desserts to make for chocolate lovers. It's hard to believe how soft and light the puffs come out and taste divine when drizzled with the chocolate glaze. This recipe is also a unique dessert among many other easy desserts. The baking products used in this recipe are simple items that may already be available in your pantry. When using chocolate squares to prepare the glaze for this Eclair recipe, try to use the fair trade dark chocolate with at least 70 percent or more cacao in it. This ensures less sugar and processing in the chocolate and yields maximum health benefits as well. Dark chocolate is a great source of antioxidants, improves cardiovascular health and contains fiber and iron. This eclair recipe is devilishly delicious for any occasion. Enjoy every bite!
This is a printable recipe.
Vanilla Pastry Cream
3/4 cup granulated sugar
1/4 cup all purpose flour
1/4 teaspoon salt
1 1/2 cups milk
6 egg yolks
1 1/2 teaspoons pure vanilla extract
1 1/2 cups heavy cream
1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all purpose flour
2 semi-sweet chocolate baking squares
2 tablespoons butter
1 cup confectioners' sugar
3 tablespoons milk
Make vanilla pastry cream:
In 2 quart saucepan, combine sugar, flour and salt; stir in milk.
Over medium heat, cook, stirring until mixture thickens and boils, about 10 minutes.
Boil 1 minute.
In a small bowl with fork, beat 6 egg yolks slightly.
Beat small amount of heated milk mixture into yolks.
Slowly pour egg mixture back into milk mixture, stirring.
Cook over medium low heat, stirring till mixture thickens and coats spoon well, about 8 minutes (do not boil).
To check thickness, lift metal spoon from mixture and hold up 15 seconds - spoon should not show through mixture.
Remove from heat; stir in vanilla.
At this point I usually put this custard through a strainer to get out any lumpy cooked egg pieces.
Cover surface with plastic wrap, and chill well, about 2 hours.
When custard is cool, in a small bowl with mixer at medium speed, beat heavy/whipping cream till stiff peaks form.
With a rubber spatula, gently fold whipped cream into custard.
Spray 1 or 2 large cookie sheets with nonstick spray. Heat oven to 375.
In 2 qt saucepan over medium heat, heat butter, water and salt till butter mixture boils.
Remove from heat.
Add flour all at once. With a wooden spoon, vigorously stir until mixture forms a ball and leaves sides of pan.
Add eggs to the flour mixture, one at a time, beating well after each addition, till smooth.
Cool mixture slightly.
Using a large spoon and rubber spatula, drop batter onto cookie sheets int 12 large mounds, 3 inches apart, swirling the top of each.
(for eclairs, instead of mounds, spread the choux paste into 5" by 3/4" rectangles).
Bake 30-45 minutes (depends on your oven)
Remove from oven, cut a small slit in the side of each puff and return to the oven and bake for 10 minutes.
Turn off oven and let dry for 5-10 minutes.
When puffs are cool, slice top off of each and make hollow.
Fill each shell with the chilled pastry cream.
Replace top and sprinkle with powdered sugar.
Top with semisweet chocolate glaze:
In saucepan, melt 2 squares semisweet chocolate and 2 T butter, stirring constantly. Stir in 1 cup powdered sugar and 3 T milk till smooth.
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Nutrition Facts for: Chocolate Eclairs With Vanilla Pastry Cream From Grandmother's Kitchen
Ingredients: Granulated sugar, all purpose flour, salt, milk, eggs, pure vanilla extract, heavy cream, chocolate, confectioners' sugar, milk.
* Percentages (%) are based on a 2000 calorie diet
* The entire recipe has been calculated for 12 servings.
* Per Serving:Calories 360, Calories from Fat 199, Total Fat 22.1g 34%, Saturated Fat 12.8g 64%, Cholesterol 208mg 69%, Sodium 218mg 9%, Potassium 117mg 3%, Carbohydrates 36.4g 12%, Dietary Fiber 1.1g 4%, Sugars 24.2g, Protein 6.7g, Vitamin A 14%, Vitamin C 0%, Calcium 8%, Iron 11%
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