How to Cook Appetizing Chocolate eclairs

Chocolate eclairs. Find Deals on Eclair Chocolate in Chocolate on Amazon. Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the eclairs, using only just enough to fill the inside (don't stuff them full). Fill eclairs (chill any remaining filling for another use).

In a large bowl, combine pudding mix and confectioners' sugar. Whisk in milk until mixture is smooth, then gradually fold in whipped topping. Usually, classic chocolate eclairs have a creamy vanilla pastry cream filling. You can have Chocolate eclairs using 8 ingredients and 2 steps. Here is how you cook that.

Ingredients of Chocolate eclairs

1. You need of Marie biscuits 2 half rolls.
2. It's 200 gms of Cooking milk chocolate.
3. It's 200 ml of Cream.
4. It's 1 tsp of Coffee.
5. You need 1 of Instant Egg pudding.
6. You need 2 cups of Milk.
7. Prepare of Whipped cream (optional to decorate).
8. It's of Method.

It's almost like a vanilla pudding, with a prominent vanilla flavor, and not too sweet. Heat water and margarine to boiling point. Add flour and stir constantly until mixture is smooth and forms a ball when tested in cold water. Eclairs are also topped with chocolate ganache, whereas the only time cream puffs are garnished with chocolate is if they're turned into dessert profiteroles.

Chocolate eclairs instructions

1. Take 2 cups milk bring it to boil and add pudding sachet keep aside.take a dish and layer it with Marie biscuits and pour pudding over it and keep it in refrigerator for 20 mins..
2. Take a heat proof bowl and put cooking chocolate and cream mixed with coffee and microwave until it melts then pour over the pudding. Lastly decorate with whipped cream serve chilled..

The same easy choux pastry batter makes the light and airy confections we know as cream puffs, and chocolate éclairs. Here's a dark twist on a classic French confection: pastry cream-filled chocolate éclairs. There's no easier light-as-air pastry than éclair shells, and no more decadent filling than rich chocolate pastry cream. Combine the two, top the éclair with chocolate glaze, and you have a recipe for a gloriously simple yet luxurious dessert. Bring it to a slight boil and switch off the gas.