Chocolate Glaze | Eclairs with Pastry Cream Filling

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Today in GreyPot lets see how to make Eclairs Pastry with Pastry Cream

Ingredients for Pastry Cream Filling
Egg Yolks - 2
Sugar - 1/4 + 3/4 cups
Corn Starch - 1/4 cup
Milk - 1 cup
Butter - 2 tbsp
Vanilla Essence

Ingredients for Pastry Shells
Milk - 100 ml
Water - 100 ml
Butter - 115 gms
Sugar - 2 tbsp
Salt
All Purpose Flour - 1 cup
Eggs - 4

Ingredients for Chocolate Glaze
Dark Chocolate - 1/2 cup
Warm Cream - 1/4 cup

Method to make Pastry Cream Filling
1. Mix in egg yolks, sugar and cornstarch.
2. Heat milk and sugar.
3. Add some milk into the cornstarch mixture and mix.
4. Add the milk and cornstarch mixture into the remaining milk and whisk continuously.
5. When the mixture turns thick add butter and vanilla essence and mix.
6. Refrigerate the cream for at least 2 hours.

Method to make Eclair Shells
1. Boil milk, water and butter.
2. Add some sugar and salt and boil it.
3. Add Maida and mix it to make a single dough.
4. Cook on low flame for 1 minute.
5. Once it cools a bit add 4 eggs one at a time and mix well
6. Transfer it to a piping bag and pipe down shells to a baking tray.
7. Preheat the oven @ 220-degree Celsius and bake it in the same temperature for 10 minutes, then lower the temperature to 180 degrees and bake for 25 - 30 minutes.
8. After baking prick the sides of the shells with a skewer to release the steam.
9. Once it cools down to fill it with pastry cream and dip in chocolate glaze.

Method to make Chocolate Glaze.

1. Grate some dark chocolate and add warm cream and let it rest for 10 minutes and then mix it well.

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Release Date:

4 years ago

License:

youtube

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