Chocolate bomb recipe: just like a bakery

If you like going to the bakery, but it's not something you can do all the time, we'll teach you a chocolate bomb recipe, so you feel like you're in a cafe or bakery right at home.

What is chocolate eclair

In Brazil we call it a bomb chocolate, but in fact, the original name is éclair. This dessert appeared in France around the 16th century, the sweet is made with choux pastry and is well filled with different sweets.

And in our country, the sweet got its name because it “explodes” in the mouth after the first bite, especially when it is well filled.

Make a chocolate bomb recipe

Bringing another alternative option for breakfast or dessert after lunch, let's see how to prepare a delicious chocolate bomb recipe.

Learn how to prepare your recipe in parts!

Dough preparation

To make your dough, you will need the following ingredients:

• 250ml of water;
• 4 whole eggs;
• 5g of salt;
• 100g of butter;
• 150g of wheat flour;
• 15g of sugar.

Place the butter and water in a pan and stir, then also add the flour, sugar and salt over low heat. Mix thoroughly until it becomes a smooth and homogeneous dough.

As you stir and notice that the dough is coming away from the bottom of the pan and forming a small ball, that's when your dough will be ready.

Let it cool until it is lukewarm, when it reaches that temperature, place the dough in the mixer and add the eggs. As a result, the dough should become a little thicker and shinier.

To make the chocolate bomb recipe the shape we know, you will need a piping bag or a pastry bag to shape it into the right shape. 

When they are all in the pan, bake for 20 minutes at 200°C. And when you remove it from the oven, let it cool before filling.

Preparing the pastry cream

Check the ingredients:

• 60g corn starch;
• 2 vanilla beans;
• 100g of butter;
• 240g of sugar;
• 500ml of fresh cream;
• 12 yolks;
• 500ml of milk.

In a pan, bring the cream to a boil along with the vanilla beans, remove the beans after 2 minutes. Then add the butter and starch.

In the mixer, place the egg yolks and sugar, and gradually add the milk. Then transfer everything to the pan and mix over low heat until it becomes creamy.

Preparation of the filling

The filling can be whatever you want, but see what we have for you:

• 2 cups of condensed milk;
• 3 yolks;
• 2 cups of chopped semi-sweet chocolate;
• 2 cups of cream tea;
• 1 tablespoon of vanilla essence.

Place a pan over medium heat and stir the condensed milk, cream, egg yolks and essence for 15 minutes, or until it thickens.

Then melt your chocolate, preferably in water bath and put it in the cream, mix until it is homogeneous and let it cool. When it cools down you can fill the bombs