We're joining friends at a restaurant for a late lunch tomorrow, then back
to our house for dessert. Chocolate Eclairs are always a hit with most
people I know. This recipe has never failed to please. I make fewer but
larger eclairs than the recipe specifies. Mine are about 6 inches long.


* Exported from MasterCook *

Chocolate Eclairs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pate a Choux (batter)
One cup whole milk
One-half cup (one stick) unsalted butter
One-half teaspoon sugar
One-half teaspoon salt
Four large eggs
Two-thirds cup flour
Pastry Cream
One cup whole milk
Six tablespoons sugar
Six and one half teaspoons cornstarch
Four large egg yolks
One teaspoon vanilla extract
Chocolate Icing
One cup dark chocolate -- finely chopped
One-half cup heavy cream

Pate a Choux (batter)

Preheat oven to 325º F.

Place milk, butter, sugar, and salt in a small heavy-bottom sauce pan and
bring to a boil over moderate heat, stirring constantly. Remove from heat,
add flour all at once and stir vigorously to combine, using a wooden spoon.
Return pan to moderate heat and cook, stirring constantly as the mixture
becomes very thick and pulls away from the sides of the pan forming a ball
in the center, about 3 minutes.

Transfer the hot mixture to the mixing bowl of an electric mixer fitted
with a paddle attachment and beat briefly on medium speed, about 2 minutes.
Add eggs one at a time, fully incorporating and ensuring the batter is
smooth after each addition.

Place pate a choux into a pastry bag (preferably disposable) fitted with a
large plain tip. Pipe batter into "fingers" (about 3 inches long) onto
parchment lined sheet pans. For eclairs of this size, each will require
about 2-1/2 tablespoons of batter.

Bake for 15 minutes then rotate pan to ensure even browning. Continue
baking until eclairs are golden brown, have a crispy exterior and, when
picked up, feel light in weight, about additional 20 minutes. Cool
completely on a wire rack before filling.

Pastry Cream

Prepare an ice bath by filling a large stainless steel bowl halfway with
ice and a small amount of water just so the mixture can be stirred. Set a
medium sized stainless bowl into the ice bath and hold to the side.

Create the pastry cream by combining 3/4 cup of the milk with 3 tablespoons
of sugar in a small heavy-bottom saucepan over medium-high heat, and bring
to a boil.

Combine cornstarch with the remaining 3 tablespoons of sugar in a medium
bowl and then stir in the remaining 1/4 cup of milk.

Whisk the egg yolks and vanilla extract into the cornstarch mixture until
smooth.

Add about one-third of the hot milk into the egg mixture, while whisking
constantly with a hand-held wire whisk. Return the tempered egg mixture to
the remaining hot milk in the saucepan.

Return pan to the heat and continue cooking, vigorously stirring with a
wooden spoon just until the mixture comes to a boil. As the pastry cream
thickens it may begin to appear lumpy. Remove the saucepan from the heat
and continue stirring vigorously until the mixture appears smooth again.
Return to heat as necessary just until the mixture comes to a boil.

Pour the pastry cream into the stainless steel bowl sitting in the ice
bath. Place plastic wrap in direct contact with the surface of the pastry
cream to prevent a skin from forming. Cool completely. Refrigerate until
needed.

Chocolate Icing

Place chocolate in a large bowl.

Place cream in a small saucepan over medium heat and carefully bring to a
boil.

Remove from heat and pour hot cream over chocolate. Stir until chocolate is
melted.

Strain and cool slightly before using or store under refrigeration and
gently rewarm as needed.

To Assemble Chocolate Eclairs:

Slice the eclair shells in half lengthwise through the center.

Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom
half of each shell.

Place the eclair tops on a wire rack and spoon about 1 tablespoon of the
warm icing across the top of each eclair.

Carefully place the iced eclair tops on each of the filled bottoms and
serve immediately or refrigerate until ready to serve.

Source:
"This recipe is from The Culinary Institute of America's Baking and
Pastry, Mastering the Art and Craft,"
S(Internet Address):
"http://www.ciachef.edu/enthusiasts/recipes/chocolate_eclairs.asp"

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

On Sun, 29 Mar 2009 06:17:39 +0000, Wayne Boatwright wrote:

> We're joining friends at a restaurant for a late lunch tomorrow, then
> back to our house for dessert. Chocolate Eclairs are always a hit with
> most people I know. This recipe has never failed to please. I make
> fewer but larger eclairs than the recipe specifies. Mine are about 6
> inches long.
>
>
> * Exported from MasterCook *
>
> Chocolate Eclairs
>
> Recipe By :
> Serving Size : 0 Preparation Time :0:00 Categories :
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> Pate a Choux (batter)
> One cup whole milk
> One-half cup (one stick) unsalted butter
> One-half teaspoon sugar
> One-half teaspoon salt
> Four large eggs
> Two-thirds cup flour
> Pastry Cream
> One cup whole milk
> Six tablespoons sugar
> Six and one half teaspoons cornstarch Four large
> egg yolks
> One teaspoon vanilla extract
> Chocolate Icing
> One cup dark chocolate -- finely chopped
> One-half cup heavy cream
>
> Pate a Choux (batter)
>
> Preheat oven to 325º F.
>
> Place milk, butter, sugar, and salt in a small heavy-bottom sauce pan
> and bring to a boil over moderate heat, stirring constantly. Remove from
> heat, add flour all at once and stir vigorously to combine, using a
> wooden spoon. Return pan to moderate heat and cook, stirring constantly
> as the mixture becomes very thick and pulls away from the sides of the
> pan forming a ball in the center, about 3 minutes.
>
> Transfer the hot mixture to the mixing bowl of an electric mixer fitted
> with a paddle attachment and beat briefly on medium speed, about 2
> minutes. Add eggs one at a time, fully incorporating and ensuring the
> batter is smooth after each addition.
>
> Place pate a choux into a pastry bag (preferably disposable) fitted with
> a large plain tip. Pipe batter into "fingers" (about 3 inches long) onto
> parchment lined sheet pans. For eclairs of this size, each will require
> about 2-1/2 tablespoons of batter.
>
> Bake for 15 minutes then rotate pan to ensure even browning. Continue
> baking until eclairs are golden brown, have a crispy exterior and, when
> picked up, feel light in weight, about additional 20 minutes. Cool
> completely on a wire rack before filling.
>
> Pastry Cream
>
> Prepare an ice bath by filling a large stainless steel bowl halfway with
> ice and a small amount of water just so the mixture can be stirred. Set
> a medium sized stainless bowl into the ice bath and hold to the side.
>
> Create the pastry cream by combining 3/4 cup of the milk with 3
> tablespoons of sugar in a small heavy-bottom saucepan over medium-high
> heat, and bring to a boil.
>
> Combine cornstarch with the remaining 3 tablespoons of sugar in a medium
> bowl and then stir in the remaining 1/4 cup of milk.
>
> Whisk the egg yolks and vanilla extract into the cornstarch mixture
> until smooth.
>
> Add about one-third of the hot milk into the egg mixture, while whisking
> constantly with a hand-held wire whisk. Return the tempered egg mixture
> to the remaining hot milk in the saucepan.
>
> Return pan to the heat and continue cooking, vigorously stirring with a
> wooden spoon just until the mixture comes to a boil. As the pastry cream
> thickens it may begin to appear lumpy. Remove the saucepan from the heat
> and continue stirring vigorously until the mixture appears smooth again.
> Return to heat as necessary just until the mixture comes to a boil.
>
> Pour the pastry cream into the stainless steel bowl sitting in the ice
> bath. Place plastic wrap in direct contact with the surface of the
> pastry cream to prevent a skin from forming. Cool completely.
> Refrigerate until needed.
>
> Chocolate Icing
>
> Place chocolate in a large bowl.
>
> Place cream in a small saucepan over medium heat and carefully bring to
> a boil.
>
> Remove from heat and pour hot cream over chocolate. Stir until chocolate
> is melted.
>
> Strain and cool slightly before using or store under refrigeration and
> gently rewarm as needed.
>
> To Assemble Chocolate Eclairs:
>
> Slice the eclair shells in half lengthwise through the center.
>
> Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom
> half of each shell.
>
> Place the eclair tops on a wire rack and spoon about 1 tablespoon of the
> warm icing across the top of each eclair.
>
> Carefully place the iced eclair tops on each of the filled bottoms and
> serve immediately or refrigerate until ready to serve.
>
> Source:
> "This recipe is from The Culinary Institute of America's Baking and
> Pastry, Mastering the Art and Craft," S(Internet Address):
> "http://www.ciachef.edu/enthusiasts/recipes/chocolate_eclairs.asp"

Thanks for the recipe, Wayne.
I had one as dessert yesterday for lunch, and one per week is enough ;-)

--
Groet, salut, Wim.

On Sun 29 Mar 2009 01:39:28a, Wim van Bemmel told us...

> On Sun, 29 Mar 2009 06:17:39 +0000, Wayne Boatwright wrote:

>> * Exported from MasterCook *
>>
>> Chocolate Eclairs
>>

>
> Thanks for the recipe, Wayne.
> I had one as dessert yesterday for lunch, and one per week is enough ;-)
>

You're welcome, Wim. I don't usually make these unless we're having guests.
They're too tempting, and one is definitely enough. I have had good luck
with freezing them, however. I freeze them on a cookie sheet lightly covered
with plastic wrap. Once frozen, I wrap them individually. I thaw them in
the refrigerator, unwrapped.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.247...
> We're joining friends at a restaurant for a late lunch tomorrow, then back
> to our house for dessert. Chocolate Eclairs are always a hit with most
> people I know. This recipe has never failed to please. I make fewer but
> larger eclairs than the recipe specifies. Mine are about 6 inches long.
>
>
> * Exported from MasterCook *
>
> Chocolate Eclairs
snip perfect recipe
> Wayne Boatwright
>
I love éclairs but haven't made them in a long time because a recipe is too
much of a good thing. You say that you have had good luck freezing them --
including the pastry cream? If so, I see éclairs in my kitchen soon. How
do you thaw them? Covered? Uncovered? In the fridge? Thanks Wayne
Janet

On Sun 29 Mar 2009 05:21:22a, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.247...
>> We're joining friends at a restaurant for a late lunch tomorrow, then
>> back to our house for dessert. Chocolate Eclairs are always a hit with
>> most people I know. This recipe has never failed to please. I make
>> fewer but larger eclairs than the recipe specifies. Mine are about 6
>> inches long.
>>
>>
>> * Exported from MasterCook *
>>
>> Chocolate Eclairs snip perfect recipe
>> Wayne Boatwright
>>
> I love éclairs but haven't made them in a long time because a recipe is
> too much of a good thing. You say that you have had good luck freezing
> them -- including the pastry cream? If so, I see éclairs in my kitchen
> soon. How do you thaw them? Covered? Uncovered? In the fridge?
> Thanks Wayne Janet

Hi Janet! Yes, I freeze them unwrapped on a cookie sheet, then wrap each
one individually in plastic wrap. To thaw, I unwrap the number I need and
place them on a plate in the refrigerator uncovered. I've not had a
problem with the pastry cream or the chocolate frosting. The pastry itself
is not quite as crisp as when just made, but it's not soggy and quite
acceptable.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.

"Wayne Boatwright" > wrote in message
5.250...
> On Sun 29 Mar 2009 05:21:22a, Janet Bostwick told us...
>
>>
>> "Wayne Boatwright" > wrote in message
>> 5.247...
>>> We're joining friends at a restaurant for a late lunch tomorrow, then
>>> back to our house for dessert. Chocolate Eclairs are always a hit with
>>> most people I know. This recipe has never failed to please. I make
>>> fewer but larger eclairs than the recipe specifies. Mine are about 6
>>> inches long.
>>>
>>>
>>> * Exported from MasterCook *
>>>
>>> Chocolate Eclairs snip perfect recipe
>>> Wayne Boatwright
>>>
>> I love éclairs but haven't made them in a long time because a recipe is
>> too much of a good thing. You say that you have had good luck freezing
>> them -- including the pastry cream? If so, I see éclairs in my kitchen
>> soon. How do you thaw them? Covered? Uncovered? In the fridge?
>> Thanks Wayne Janet
>
> Hi Janet! Yes, I freeze them unwrapped on a cookie sheet, then wrap each
> one individually in plastic wrap. To thaw, I unwrap the number I need and
> place them on a plate in the refrigerator uncovered. I've not had a
> problem with the pastry cream or the chocolate frosting. The pastry
> itself
> is not quite as crisp as when just made, but it's not soggy and quite
> acceptable.
>
> --
> Wayne Boatwright
>
Great! Thanks for the tip!
Janet

On Sun 29 Mar 2009 08:19:03a, Janet Bostwick told us...

>
> "Wayne Boatwright" > wrote in message
> 5.250...
>> On Sun 29 Mar 2009 05:21:22a, Janet Bostwick told us...
>>
>>>
>>> "Wayne Boatwright" > wrote in message
>>> 5.247...
>>>> We're joining friends at a restaurant for a late lunch tomorrow, then
>>>> back to our house for dessert. Chocolate Eclairs are always a hit
with
>>>> most people I know. This recipe has never failed to please. I make
>>>> fewer but larger eclairs than the recipe specifies. Mine are about 6
>>>> inches long.
>>>>
>>>>
>>>> * Exported from MasterCook *
>>>>
>>>> Chocolate Eclairs snip perfect recipe
>>>> Wayne Boatwright
>>>>
>>> I love éclairs but haven't made them in a long time because a recipe is
>>> too much of a good thing. You say that you have had good luck freezing
>>> them -- including the pastry cream? If so, I see éclairs in my
kitchen
>>> soon. How do you thaw them? Covered? Uncovered? In the fridge?
>>> Thanks Wayne Janet
>>
>> Hi Janet! Yes, I freeze them unwrapped on a cookie sheet, then wrap
each
>> one individually in plastic wrap. To thaw, I unwrap the number I need
and
>> place them on a plate in the refrigerator uncovered. I've not had a
>> problem with the pastry cream or the chocolate frosting. The pastry
>> itself is not quite as crisp as when just made, but it's not soggy and
>> quite acceptable.
>>
>> --
>> Wayne Boatwright
>>
> Great! Thanks for the tip!
> Janet
>
>

You're welcome, Janet!

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.