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Chocolate Eclairs ASSEMBLY ( pastry cream + pate a choux)

Name: Chocolate Eclairs ASSEMBLY ( pastry cream + pate a choux)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 14 servings
Ingredients: 120 ml Whole milk; 60 g Unsalted butter; 30 g Granulated sugar; 1 pinch Salt; 100 g All-purpose flour; 150–200 g Eggs; 50 g Egg; 15 ml Heavy cream; chocolate pastry cream

You’ve learned in our last class how to pipe cream puffs and pate a choux dough, we have explored chouquettes, and traditional choux. Now its time to learn how to pipe eclairs. You can pipe them all and keep them frozen UNBAKED or BAKED.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 350ºF (175ºC). Line two baking sheets with silicone mats or parchment paper. Fit a piping bag with a round tip (or no tip if you don’t have one).

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For

14

M

I

For the choux:

120

ml

Whole milk

60

g

Unsalted butter, cubed

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Cook along with all of our recipes

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Chocolate Eclairs ASSEMBLY ( pastry cream + pate a choux)

You’ve learned in our last class how to pipe cream puffs and pate a choux dough, we have explored chouquettes, and traditional choux. Now its time to learn how to pipe eclairs. You can pipe them all and keep them frozen UNBAKED or BAKED.

Prep

10m

Cook

35m

Total

45m

Ingredients

Method

Turn cooking mode on

Step 1

Preheat the oven to 350ºF (175ºC). Line two baking sheets with silicone mats or parchment paper. Fit a piping bag with a round tip (or no tip if you don’t have one).

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.

For

14

M

I

For the choux:

120

ml

Whole milk

60

g

Unsalted butter, cubed

Access all recipes now

Cook along with all of our recipes

Save your favourites and build your own collections

Access all membership benefits

Already subscribed? Log in or switch accounts.