Chocolate Éclair recipe: bring sophistication to your table

Do you know an explosion of flavors called Éclair, this chocolate eclair recipe, is a French invention enhanced with various flavors by Brazilians.

These flavors are mainly related to the filling, with a variety of options so you have no excuse to make them at home.

This recipe will definitely bring sophistication to your table and an explosion of flavors.

So get the dieters out of the room and let's find out how to make this delicious recipe.

What is Éclair?

Initially called chocolate bomb, chocolate éclair is a recipe of French origin that emerged during the 19th century.

In this sense, it was given the name Éclair which means lightning, this name is due to the speed with which people eat the éclair.

However, here in Brazil this recipe is called chocolate bomb, and it also has several different flavors, the name bomb is precisely because it explodes in the mouth, with a mixture of flavors.

Chocolate eclair recipe

Tasty, crunchy and melt-in-your-mouth filling, with a churro shape, the éclair will win you over.

In short, as already mentioned, its characteristic name refers to lightning, as when tasted it explodes in the mouth, most of the time its traditional filling is chocolate.

However, the Brazilians improved it with other flavors such as dulce de leche and patisserie cream.

See the recipe for you to make at home:

Patisserie cream ingredients:

• 500 ml of milk;
• 1 teaspoon of vanilla essence;
• 4 egg yolks;
• 55 gr of butter;
• 60 gr cornstarch;
• 150 gr of melted semi-sweet chocolate;
• 20 gr of cocoa powder;

Choux pastry ingredients:

• 60 ml of milk;
• 65 ml of water;
• 40 gr of wheat flour;
• 50 gr of butter;
• 20 gr of refined sugar;
• 2 eggs;
• 1 pinch of salt;
• 1 beaten egg for baking.

Covering ingredient:

• 150 gr of chocolate.

How to prepare the cream:

In a container, bring the milk with a spoonful of vanilla to a boil.

Then, in a bowl, mix the egg yolks, sugar and cornstarch.

Now add two spoons of the milk that was boiled, and then add the complete mixture and stir until it reaches a cream-like consistency.

Add the melted chocolate, cocoa powder and put it in the fridge.

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Chocolate éclair recipe, choux pastry preparation method:

Mix the milk, water, butter, sugar and a pinch of salt, and cook over low heat until it boils.

While it's boiling, keep stirring until it comes away from the bottom of the pan, after it doesn't stick, turn off the heat, and while still stirring, add one egg at a time.

Put the mixture in a pastry tip, and on a baking tray already greased with butter, make bombs approximately 8 cm long.

Now take the beaten egg and brush it over the top, and place it in the preheated oven at 180 degrees, leave it in the oven for 30 to 35 minutes.

Then remove and let it cool, in the meantime it's time to make the topping.

Chocolate éclair recipe, assembly and topping:

Now, while the dough is cooling, melt the 150 grams of chocolate to make the topping.

Cut the bombs in half and fill with the cream, refrigerate for another 20 minutes and then just serve with the chocolate syrup on top.

See other filling tips for this bakery bomb:

• Chocolate with hazelnut cream;
• Brigadier;
• Ginger cream and chocolate syrup;
• Chocolate Fondant;

• Nutella;
• Cream and icing filling;
• Creme brûlée;
• Milk cream;
• Chocolate with almonds and peanuts;
• Filling of passion fruit mousse;
• Smoked ricotta and salmon

Conclusion

If you didn't know the chocolate eclair recipe, Now there are no more excuses not to make it at home.

Furthermore, you can enhance this recipe with whatever filling you want, the important thing is to taste this Brazilian-style French delight.

So, don't waste time and make this recipe to bring sophistication to your table, as well as lots of flavor, of course.

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