I’m super excited to invite you to my personal chocolate day. I know that worlds-chocolate-day is in a few month, but I think we can’t be judged to celebrate our own chocolate day today, can we? From my point of view, worlds-chocolate-day should be every day!
How about you? Do you love chocolate? And when you do so, which one do you love the most? White, milk, or dark? Or can’t you say this for sure because they are all super delicious? …yeah, me too…
To make sure that we are having a very enjoying chocolate holiday today, I’ve decided to bake something that includes 2 different kinds of chocolate! Yes, exactly 2 different kinds of chocolate are in these super delicious Chocolate Eclairs today. Chocolate pudding cream and chocolate glaze!
I had a lot of Chocolate Eclairs in my childhood. I remember very clearly how happy I was when my mother brought some Chocolate Eclairs from our favorite bakery. It’s really hard to describe how perfect they were. The chocolate pudding cream was like a creamier version of a pudding. The Eclairs were soft and had a strong flavor, and they were coated with soft chocolate glaze.
Because I’m living in another city since I moved out from home, I had to make them on my own at this point. I experimented a lot and after -literally- a thousand times I have found the perfect recipe that comes closest to the ones of the bakery.
Please don’t be afraid of making this recipe. I know that making Chocolate Eclairs can be a huge mess. But these Chocolate Eclairs are not that hard to make. It’s definitely not my easiest recipe on my blog, but I have never failed with it either. It’s 100% fail proof. So come on, let’s do this together.
At the end, you will be very happy that you faced your fear and made Chocolate Eclairs on your own because they are
- something really special
- super delicious
- and not that hard to make at all
Happy chocolate day friends!
If you try these chocolaty creamy puffy and super awesome Chocolate Eclairs leave a comment, rate it and tag a photo #alsothecrumbsplease on Instagram! Really need to seeeee it!
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup butter
- 1/2 tsp sugar
- 1/4 tsp salt
- 1 1/8 cup flour
- 5 large sized eggs
- 2 cups milk
- 4 large sized egg yolks
- 3/8 cup granulated white sugar
- 3 tbsp cornstarch
- 7 oz milk chocolate
- 1 tbsp unsweetened cocoa
- 2 1/2 tbsp butter
- 1/4 cup heavy whipping cream
- 2.3 oz milk chocolate finely chopped
- 2 tsp butter
- 1 tbsp sugar
- 1 tbsp unsweetened cocoa
Preheat oven to 375°F.
Combine milk, water, butter, sugar, and salt in a heavy-bottomed saucepan and bring to a boil.
When it's reaching a boil turn down to medium heat. Add flour and stir constantly with a wooden spoon for about 2-3 minutes. It's not a problem when you notice a thin crust at the bottom of the pan. The dough is now very smooth and sticks together.
Transfer to a mixing bowl and add one egg after another and mix on medium speed with a paddle attachment. In the beginning, the dough will separate after adding eggs but will stick together after adding the 3rd or 4th egg again.
Fill in a large pastry bag with a large plain or star tip and pipe 4-5 inches strips of dough onto a parchment-lined baking sheet. Leave about 1-2 inches space between each dough strip to let them have enough room to puff throughout baking. You will get 12-14 eclairs.
Bake for 6 minutes. Then pinch the handle of a wooden spoon in the oven door that the oven is slightly open and bake additional 6 minutes. Then rotate the baking sheet front to back and bake another 12-15 minutes with the pinched wooden spoon. They are finished when they are golden brown and firm and look puffed. Let cool.
To make the chocolate pudding cream fill a casserole with ice-water and ice packs and place a large bowl in it. The bowl has to be as big enough to fill in the chocolate pudding cream.
Stir egg yolks, sugar, and cornstarch in a bowl until combined and set aside.
Then melt chocolate. Add cocoa and stir until combined and no lumps remain. Set aside.
Bring milk in a heavy-bottomed saucepan to a boil over high heat. Remove from the heat and whisk 4 spoonfuls hot milk into yolk mixture until combined. This makes sure that the egg yolks slowly raise its temperature and the eggs don't scramble. Then pour tempered yolk mixture into hot milk and whisk continuously and fastly. Bring to a boil and keep whisking continuously for about 1/2 minute. Remove saucepan from heat and stir in melted chocolate. Transfer into ice cooled bowl and let cool in the ice-water bath until it has reached 140°F. Stir regularly.
Cut butter into a few flakes and add to chocolate pudding cream. Stir until combined and let cool completely in the water-bath.
Cut Eclairs through the middle and spoon chocolate pudding cream on the bottoms of the Eclairs. Then place the tops onto the cream and push slightly to level the Eclairs.
To make the chocolate glaze bring heavy cream and sugar to a boil. Then remove the pan from the heat and add chopped chocolate slowly and whisk continuously. Then add butter and cocoa and keep whisking until combined.
Glaze Chocolate Eclairs with a spatula and let cool completely.
Store in the fridge for up to 3 days.
Some of the items I used to make Chocolate Eclairs:
This post contains affiliate links. When you purchase through this links, I get a small commission for my referral. This doesn’t affect your price. Thank you very much for supporting Also The Crumbs Please.