Kerry's chocolate eclairs. Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a. Here is one of the greatest French classic.

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Hello everybody, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, kerry's chocolate eclairs. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Raymond Blanc's recipe for chocolate éclairs is full of tips and advice, including how to freeze. Equipment and preparation: You will need a large piping bag fitted with a. Here is one of the greatest French classic.

Kerry's chocolate eclairs is one of the most favored of current trending foods in the world. It is easy, it's fast, it tastes delicious. It's appreciated by millions daily. Kerry's chocolate eclairs is something that I have loved my entire life. They are fine and they look wonderful.

To get started with this particular recipe, we must prepare a few components. You can have kerry's chocolate eclairs using 13 ingredients and 17 steps. Here is how you can achieve that.

The ingredients needed to make Kerry's chocolate eclairs:

{Get of Batter.
{Take 1/2 cup of Milk.
{Get 1/2 cup of Water.
{Prepare 1 tbsp of Sugar.
{Prepare 1 3/4 cup of Cake Flour.
{Make ready 1/4 tsp of Salt.
{Make ready 5 of Eggs.
{Get 125 ml of Butter.
{Prepare of Topping.
{Get 1 of Cooking chocolate.
{Get of Filling.
{Get 250 ml of Fresh cream.
{Prepare 1 tbsp of Castor sugar.

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Instructions to make Kerry's chocolate eclairs:

Preheat oven to 180°C.
In a pot, bring milk, butter and water to the boil.
Add dry ingredients and mix until a ball is formed.
Take of heat and allow to cool to room temperature.
Once at room temperature, add eggs one at a time mixing in well after each one is added.
Pour mixture into a piping bag and pipe onto greased baking tin. Make sure you space them enough as they rise quite a bit..
You can smooth the edges with your fingers dipped in a bit of water.
Bake for 25 mins.
Take out and reduce oven to 160°C..
Cut the eclairs down the side and place back into 160°C oven for another 5.
Melt cooking chocolate for the topping.
Whip cream and sugar until stiff and it forms peaks.
Take out eclairs and allow to cool.
Pipe whipped cream into cooled eclairs.
Dip/spread chocolate on top.
Its best to keep them in the fridge so that the cream doesn't melt.
Enjoy!.

If éclairs seem old-fashioned and out of style, perhaps it's because good ones are so hard to find. Chocolate Eclairs are made by filling a crisp, buttery eclair shell with a light, creamy vanilla pastry cream and glazing it with a rich, chocolate icing. These are the best homemade Chocolate Eclairs. Light and airy Pâte à Choux filled with pastry chocolate cream filling. Classic eclairs, called eclairs au chocolat or chocolate eclairs, are made with French choux pastry.

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