Skip to main content
Wine And Drink
You are here
» Chocolate Glazed Eclair
Chocolate Glazed Eclair Recipes
P te Choux or cream puff pastry is the name for the dough used to make clairs profiteroles and cheese puffs. On this tutorial you will learn step by step how to make pate choux how to check for the right consistency and how to finish your eclairs with a creme
How to Make A Perfect Éclair - Pâte Choux Like a Pro
Step by step demonstration of making delicious clairs. GETTING READY 1. Pre heat oven to 400 degrees Farenheit. MAKING 1. In a medium sauce pan bring water butter and salt to a boil. 2. Sift flour and set aside. 3. Remove the water butter and salt mixture from
Making Chocolate Eclairs
If you are in a fix what to do with your extra choux pastry here is a great idea. Prepare eclairs and fill those with cream. How does it sound Follow the steps shown by the chef in this video and prepare your own. Eclairs are pretty easy you just need to
Lightly grease a cookie sheet set aside. Preheat oven to 400 F 205 C . In a medium saucepan heat butter or margarine and water to a rolling boil. Add flour and salt all at once. Stir vigorously over low heat about 1 minute or until mixture becomes smooth and
Preheat oven to 375 F. Grease large cookie sheet. In a 3 quart saucepan over high heat cook 1 cup water butter or margarine and salt until butter melts and mixture boils. Reduce heat to low with wooden spoon vigorously stir in flour until mixture forms a ball
Chocolate Glazed Eclairs
Arrange 7 1 2 graham cracker sheets in bottom of a 13 x 9 inch baking dish coated with cooking spray. Combine 3 cups milk pudding mix and cream cheese in a large bowl beat at low speed of the mixer for 1 minute or until thick. Fold in whipped topping. Spread
Chocolate Eclair Icebox Dessert
1. Make eclairs In small heavy saucepan combine 3 4 cup water vegetable oil spread and salt. Bring to a boil. When vegetable oil spread melts remove from heat. Add flour all at once and mix rapidly with wooden spoon until mixture comes together in a ball.
Eclairs A L'Orange
Eclair Cream Puff Paste . Preheat oven to 400 degrees. In medium saucepan bring water butter and salt to boiling. Remove from heat. Quickly add flour all at once. With wooden spoon beat constantly over low heat until mixture forms ball and leaves side of pan.
Combine sugar salt water and chocolate. Cook while stirring until sugar is dissolved. Boil slowly for 5 min. stirring constantly. Blend cornstarch with the cold water and stir into boiling mixture. Cook continuing to stir until thickened about 3 to 4 min. Add
Glossy Chocolate Frosting
Heat oven to 400 degrees. Combine water and butter in saucepan and bring to a full rolling boil. Add flour all at once and stir briskly over low heat until mixture leaves the sides of the pan and forms into a ball. Remove from heat. Beat in eggs one at a time
Preheat oven to 375 F 190 C . Butter and lightly flour cookie sheet. Place water salt butter and sugar in heavy bottomed saucepan. Cook over medium heat. Continue cooking for 2 minutes after liquid starts to boil. Reduce heat to low. Add all of flour and mix
Cream Puff Dough
1. Make the full recipe for Basic Cream Puff Paste. 2. Attach a large plain tip to a pastry bag spoon paste into bag. Press dough out into twelve 4 inch strips 1 1 2 inches apart on a large cookie sheet. Or you may spoon paste into finger length strips. 3.
Melt chocolate and butter in the top of a double boiler over simmering water stir to blend well. Set top of double boiler on a damp cloth add 1 2 cup confectioners sugar and 1 tablespoon water beat until smooth. Add remaining sugar and water and beat until
German Chocolate Glaze
Make 1 2 recipe for Cream Puffs. Drop by rounded table spoonfuls 3 inches apart on ungreased cookie sheet. With spatula spread each ball of dough into a 4 by l inch strip. Bake 35 to 40 minutes or until golden brown. Let cool completely on wire rack away from
Melt chocolate and butter in top of double boiler over simmering water. Remove from heat and blend in sugar and boiling water. Mix only until smooth. Mixture should be quite thin and should run when spooned over eclairs.