How To Make Chocolate Eclairs

yummy yummy yummy i got love in my tummy iand i fell like i lovin youuuuuuuuuuu!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!(",)(",)(",)(",)

Anonymous  (85 days ago)

You don't really have to use the piping bag, you could just get a large bag, put the batter in, and cut the end where the pointy part is. So you don't need a piping bag.

Mais oui, the filling of eclairs should NOt show, haha! Perhaps someone has never eaten them in France or ever seen a real eclair. Yes, and the filling is actually creme patissiere (you are french, ledosdumas, arent you?), but who can tell us not to fill them with whipped cream, ha! Are there rules? Just keep it delicious! Merry Christmas to everyone!

Anonymous  (233 days ago)

ledosdumas, i have never saw a chocolate eclair where you can't see the cream :s and anonymous, yeah when you mix cream for too long it turns into a whey-like substance. just stop whisking as soon as the cream looks right! :D

i'm not a baking expert, when i tryied this first the mixture was too runny caz five eggs was bit too much so i added extra flour then that was ok. then the filling i used single cream and it would not mount :P so i used whipping cream 284ml with 100 g of sugar and the filling was superb, it mounted really well in terms of volume and the original recipe it's 250 for 500ml wow that's way tooooo sweet. i used chocolate powder in melted butter and tin milk for the topping. when the topping is bitter dark chocolate it's way better. if the pastry is hard to make try typing choux pastry on to google and there are so many other choux pastry recipes around that are easy to make. any how it was worth the effort caz the eclairs were great.

stardust_53  (371 days ago)

tasty... but fattening