Drag your finger along the surface of the choux pastry dough to create a trough. If it needs a bit more heat put it in the microwave for 20 seconds bursts stirring as you go until smooth, leave to cool. Submit your question or recipe review here. If there is just fluff and no structure, it will just fall flat. Weigh your ingredients. The consistency of your choux pastry dough is key! Here, I made FOUR different fillings for my classic chocolate eclairs. The middle will then puff up more, and you’ll end up with oval-shaped eclairs that are more inclined to collapse as well. Ben & Jerry's Cookie Dough Ice Cream 465ml 465ml. Whisks – A good set of whisks is a must for all of your baking needs. They baked up nicely but the powdered sugar burnt all over the bottom of my choux and ruined it. This is important because you want the excess water to evaporate. Related Articles. Chocolate, Choux Pastry, How to make eclairs, Pastry, Pastry Cream, I love seeing what you’ve made! It’s been a long time coming, but here it is! I cannot tell how frustrated I had become with various recipes, having botched eclairs over and over again… It’s probably the best, most detailed explanation for making this tricky type of dessert! But the longer you go after filling your eclairs, the softer the shells will get (but they shouldn’t get soggy even after 24 hours). I love hearing from you! We've recently updated our website. Or you can simply eye ball it too. FREE Delivery on your first order shipped by Amazon. BY Karl Tessendorf. Remove from the heat and cool for a few minutes. Hold the pastry bag at a 45° angle, with the French star tip touching the silpat. If I make this again, I’ll skip that step and use egg wash instead like I usually do. Unfilled baked eclair shells can be stored in an air-tight container for up to 1 month in the freezer. Required fields are marked *. I will be making the eclairs tonight with my 13 yr old I love baking so does my daughter please send me your weekly recipe e mails thanx so much, By far the best recipe! Whisk eggs together in a jug. Place a rubber spatula in the dough, upright, and then stir the dough with it a little, and slowly lift the spatula, straight up. While one is baking, the other tray can cool down and be ready to pipe dough on, and then bake as soon as the other tray is out. 80 (£9.37/kg) Get it Tuesday, Dec 1. I do highly recommend using weight measurements, as it will give more consistent, accurate results. Microwave Method: Combine chocolate and cream in a heatproof bowl. Then place it on a wire rack and allow the glaze to set. BY Karl Tessendorf. Add the eggs a little at a time, until your dough just starts to get a glossy sheen. Use the same small tip (or a round tip), to fill the eclair from the bottom. Remove from oven and prick each eclair a couple of times with a toothpick to release the steam. In a medium saucepan, combine the milk, butter, sugar and 65ml water over a medium heat. Chocolate Glaze. I pipe about 8-10 eclairs on each half sheet baking tray. See below for differences between eclairs piped with a round tip, open star tip, and a French star tip. Prick or cut the shell towards the end of the baking time (or soon after they are baked) to let steam escape as the pastry cools down. Keep an eye on the dough, and make sure you don’t add too many eggs. Fancy creating your own Chocolate Eclairs from scratch? If the dough forms a V shape at the end of the spatula (as shown in the picture in the post), then it’s also the right consistency. Dipping chocolate eclairs in chocolate glaze, Timeline for making these classic chocolate eclairs, use less, if you’re using fine salt or table salt, sifted (or AP flour, I prefer bread flour for eclairs). Stir until smooth, then let it cool slightly…about 5 minutes. Next Article . Preheat oven to 190ºC bake and line two large oven trays with baking paper. Tag me on Instagram at. Chocolate ganache is very simple … Silpat mats – highly recommended, especially for classic eclairs (chocolate eclairs). Preheat the oven to 200°C, gas mark 6 and lightly oil 2 flat baking trays. Dust each eclair case with confectioner’s sugar. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce. Defrost frozen eclairs by keeping them at room temp. Store leftovers in an airtight … Remove the saucepan from the heat and transfer the dough into a large mixing bowl. Fit a different pastry bag with a ½ inch French star tip. Cadbury Eclairs Classic Box 420g (3 PACK) 3.4 out of 5 stars 6. Fill the eclairs, and dip each one in the chocolate glaze as you go. I recommend storing unfilled pastry shells in the freezer, to keep it fresh. This site uses Akismet to reduce spam. If you don’t have silpat mats, you can use parchment paper, but be mindful of the choux pastry consistency. Or you opened the oven too early while baking, causing steam to escape, which makes the eclair shells collapse. This recipe was a HUGE hit. Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Similarly, if chocolate is overheated, it will become quite thick and lumpy. classic choux pastry troubleshooting post, French star pastry tip with 1/2 inch opening, Chocolate Creme Patissiere (Chocolate Pastry Cream), Perfect Chocolate Profiteroles (with Pastry Cream), Choux au Craquelin with Salted Caramel Cream, Perfect Classic Chocolate Eclairs (Foolproof Recipe), How to make Marshmallows (tips and tricks for homemade marshmallows), The Best Homemade Bread (White Bread Recipe), Classic Pound Cake (Tips for a Perfect, Moist Pound Cake), How to make the Best Instant Pot Short Ribs, Slow Roasted Salmon with Lemon Butter Sauce. This will help you make foolproof classic eclairs that look like they came from a high-end pastry shop! Add to trolley. When creating a trough in the surface of the dough with your finger, the sides should stay upright and not collapse into the dough. I love baking, and I love cooking. This part is important. Ben & Jerry's Phish Food Ice Cream 465ml 465ml. frozen. I recommend skipping the sugar if you’re making large shells that require a longer baking time. If you do use cups however, pay extra attention to the consistency of the dough at each step to make sure you’re on the right track. Add to trolley. Make the choux dough. Thank you!!!!! Advertised products. 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. Pipe dough into 7cm strips on prepared trays (for more consistent results, pipe and bake one tray at a time). So using a damp finger, pat down those pointed ends of your choux cases. Offer. Using a paper towel or toothpick, wipe off any excess chocolate glaze along the edges of your chocolate eclair. 8 dark chocolate slowly in the microwave, stirring frequently until just melted. Cadbury Eclairs Chocolate Carton, 420g (Pack of 6) 4.7 out of 5 stars 49. As far as eclairs go, the recipe is quite simple, using choux pastry, pastry cream, and a white chocolate glaze. Well, then you’ve come to the right place! Hi Cisca I hope that helps for next time! Thank you, thank you, thank you! My food is a reflection of those amazing experiences! I’m so happy your eclairs came out perfectly Laura, thank you so much for letting me know! With a bismarck tip. Today, I’m going to show you guys how to make Foolproof, Perfect Classic Eclairs! Then quickly open the oven door, and carefully prick each eclair case on one end with a toothpick to release the air inside. In a plastic bowl, warm the No. It’s not ideal. Craquelin Choux Pastry with Salted Caramel filling, Piping bags – 16 inch piping bags for the choux pastry dough. Warm up the cream in the microwave for 1 minute, then add in the chocolate, stirring until the cream melts it. I’m Dini, a third culture kid by upbringing and a food-geek by nature. Transfer to a cooling rack and leave in aa draft-free place to cool completely before assembling. You want to know how to store them right? This often happens when the dough isn’t prepared properly, and you have undissolved salt or sugar in it. Plus, if you stick a spoon in the dough, it should stay upright. Half sheet baking trays – at least two. The best way to store eclairs is as unfilled shells. Join my FREE recipe challenge to receive new recipes and dinner ideas straight to your inbox! If that is the case, then the sugar that is fallen on the baking tray can burn and stick onto the cases. I hope that helps! I usually end up adding 3 1/2 eggs, or sometimes 4 (if I had to cook the dough longer, which results in a drier dough). This is important, because if you prick them before the crust has formed, the choux cases will collapse. Cut into the sides of the eclairs and pipe cream inside. Make the ends of your piped choux cases slightly larger than in the middle. For best results, serve these chocolate eclairs at room temp, or chilled, right away, OR within 12 hours of filling. Usually, classic chocolate eclairs have a creamy vanilla pastry cream filling. After 25 minutes, check if the eclairs have turned golden brown. Transfer the dough to a large piping bag fitted with a large open star tip. https://www.theflavorbender.com/perfect-classic-chocolate-eclairs Chill in fridge for 5 minutes, then spread over the top of the eclairs and leave to set. This creates a slightly caramelized exterior that not only adds a slight sweetness, but also a delightful crunch. After about 45 - 60 seconds of mixing, return the saucepan to the stove (with medium heat), and let the dough cook for a further 2 - 3 minutes while stirring and mixing. This is because the shape of a profiterole is inherently sturdier than that of eclairs. Microwave on full power for 20 seconds. Provides better heat conduction, and helps the eclairs rise in an even and stable way. This is not so much of an issue with profiteroles. When water starts to boil (butter should be melted by this point), remove from the heat and add flour. hi, is the egg measured with or without shells. I also only got 11 choux, but that could be because I used a different piping tip. If you have any leftover filled eclairs, place them on a baking tray in a single layer and freeze. Stir well with the wooden … Please, 1 cup Edmonds Standard Grade Flour (150g). frozen. The chocolate eclairs will lose their crispiness after they’ve been filled. It helps form a stable base for the eclairs, while also giving you some stability to pipe evenly, with consistent pressure. https://danbeasleyharling.com/pastry/dark-chocolate-and-orange-eclairs I spread the choux pastry dough along the wall of the bowl when doing this, so that more steam escapes and the dough cools down faster. When the choux pastry dough is ready, transfer it into a large pastry bag (I use a 16 inch pastry bag), with a 1/2 inch wide French star tip. When the eclairs have cooled down, they are ready to be filled with your choice of filling. When the cream starts to simmer, immediately pour it over the chocolate chips. Find me sharing more inspiration on Pinterest and Instagram. £2.99 64.3p per 100ml. It sounds like you used a much larger tip than I used in the recipe, which means you may have had to bake it for longer in the oven too. Looking for more recipes?Sign up for my free recipe newsletter to get new recipes in your inbox each week! Next add the eggs in 5 - 6 additions, mixing each addition well into the dough before adding more. If you do want to bake two trays at a time, that is fine too, but remember TO NOT OPEN THE OVEN BEFORE THE 25 MINUTE MARK. I’m glad that they came out well! When the dough has cooled down, mix in the vanilla (I don’t use vanilla, but you can if you like). Let them cool down for about 10 minutes on the baking tray and then transfer them onto a wire rack. I use a basic kitchen scale to weigh the wet ingredients as well. Meanwhile, sift flour onto a piece of baking paper. This way there’s no risk of the choux cases cooling down too fast and collapsing. When chocolate melts, it is ideally a beautifully smooth, shiny, satiny mixture. Pineapple Tarte Tatin with Rum Caramel. Mix vigorously until well blended. Never open the oven door before the 25 minute mark, to avoid letting out steam from the oven. If you liked this classic eclair recipe (chocolate eclair recipe), don’t forget to subscribe for new (and free) recipes by entering your email address in the subscription box below the recipe card (and get all these recipes delivered straight to your inbox), so you don’t miss out on a thing. Stop adding eggs when the dough starts to get a sheen, and looks glossy. Chocolate Mousse Semi-whip the cream, and set aside. Place the chocolate chips in a large, microwave-safe bowl. https://www.bbcgoodfood.com/howto/guide/how-melt-chocolate-microwave Repeat until you have used up all of your choux pastry. The simple trick to getting beautifully glazed chocolate eclairs is to DIP them in the glaze, rather than pouring the glaze over the eclairs. Related Recipes you will love: Olive Oil Chocolate Torte with Mascarpone & Seasonal Berries. £2 87p per 100g. I typically use vanilla pastry cream, or chocolate pastry cream, or cream diplomat for a lighter option. Allow the choux pastry dough to cool down in a large bowl, until the temperature registers at under 160°F. The Ultimate Strawberry Milkshake with Rainbow Funfetti Cookie . Transfer to the bowl of a stand mixer or other large bowl and leave to cool for 5-10 minutes. As soon as the water comes to a boil (with a few bubbles breaking through the surface), move the pot away from the stove and add all of the sifted flour into the boiling liquid. Cool them down and fill them with the filling. I also like to make sure the piping tip makes contact with the silpat (at a 45° angle), as I pipe the choux. You can also make the choux pastry dough on the day before as well, and store it in a pastry bag, inside an air-tight plastic container. But in addition, your chocolate eclairs can also sink in at the bottom, if the pastry case isn’t sturdy enough to hold its shape. I want to trial different flavours but for now I’m just super impressed with the final product. For Choux Dough . There are key signs to look for at each step of making choux pastry, before you proceed to the next step. Then this recipe is absolutely perfect. You made eclairs and have leftovers. Line a baking tray with a silpat mat. 31 (£6.87/kg) £23.34 £23.34. Make vanilla pastry cream or chocolate pastry cream according to the linked recipes, the day before, and let it chill in the fridge overnight. A kitchen scale is very inexpensive now, and will make baking much easier and more consistent. You also tend to get more cracks if you pipe with a round tip instead of a star tip. BY Karl Tessendorf. This foolproof tutorial will guide you through the recipe step by step, and also discuss eclairs troubleshooting tips for common recipe pitfalls. Transfer to a large piping bag fitted with a large open star tip. They can be re-crisped by baking at 180ºC fan bake for 3 minutes. Stir to bring it together and form a dough. 7. Morrisons 20 Mini Belgian Chocolate Eclairs 230g (7)Leave a review. This is especially more problematic if you pipe extra dough in the middle compared to the ends. Alternatively, you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth. Thank you for sharing this. Meanwhile, in a separate bowl mix the sugar, egg yolks, egg, salt, cornflour, and cocoa until smooth. It’s almost like a vanilla pudding, with a prominent vanilla flavor, and not too sweet. SHARES. This helps prevent the entire piped choux case lifting up along with the piping tip. This recipe makes 12-15 eclairs and will take around 40 mins to bake. The more you make choux pastry, the more you will be able to “read” your dough and follow these signs intuitively. Thaw out the frozen shells overnight and you can crisp them up in the oven for a few minutes (optional). The second method is my favorite, even though I do own a bismarck tip as well. In a small saucepan, bring the sugar and water to the boil (120°C). To defrost, keep the eclairs at room temp. Have you been left wondering why your eclairs always came out flat or soggy? Once frozen, place them in an air-tight container, in layers if needed, separating each layer with parchment paper. French star pastry tip with 1/2 inch opening – to pipe the eclair cases. Close the oven door and bake for a further 5-10 minutes (I usually bake for a further 8 minutes), until the cases have turned darker brown in color (but not burnt!). Add the eggs a little at a time, beating … The mixture should also hold its shape on a spoon. Personally, I prefer the first method, but either method is effective. Absolutely delicious and even though we were slightly intimidated to make the choux, it turned out great for our first time. Put the pan back on a low heat and beat the dough for about a minute to slightly cook the dough – it … Thank you. My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. Subscribe to receive our newsletter to receive Edmonds updates, recipes and more. If they have, then open the oven door and quickly prick each of the eclairs with a sharp toothpick or skewer on one end. If you pipe from the top (like with profiteroles), it puts too much pressure on the choux, pushing/crushing it against the tray, and this may cause your eclairs to puff up horizontally, rather than vertically. I keep it on top of the oven or near the oven, where it’s a little warmer and draft-free. If you don’t have a silpat, that is OK, you can still use parchment paper. I finally managed to make perfect eclairs, with a sturdy shell and empty inside. Place the glazed eclairs on a wire rack and allow the chocolate glaze to set. You can use an open star tip too, but a French star tip is the best option. Use a star tip (small opening) and make 3 holes on the bottom of the eclair shell. Repeat with all the eclair shells. Bring it to a slight boil and switch off the gas. So let’s get to it. Dip each filled eclair in the chocolate glaze (read the post for more details on how to cleanly glaze your chocolate eclairs). If the chocolate stiffens you can microwave it for a few seconds to get it to a smooth consistency. Heat the cream and salt in a separate bowl in the microwave or a saucepan. Add to trolley. I’m not entirely sure what it is about a silpat (besides it having something to do with heat conduction), but eclairs baked on a silpat are always more stable and neat than those baked on parchment paper. I hope that helps. Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden. and filling the thawed shells just before serving. Fill cooled pastry shells immediately or store in an airtight container for up to 2 days. You can use a stand mixer or a spatula to mix in the eggs. This will also create a pointed or jagged end. Once coated, gently shake it to allow excess chocolate glaze to drip down into the bowl again. I was born in Sri Lanka, grew up in New Zealand and lived in Australia, and then the US, before moving to Canada in 2019! Disclaimer: The Flavor Bender is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program. Make sure the sugar and salt are completely dissolved in the water. Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape … Then gently turn it in the glaze to get an even coating. Use a wooden spoon to stir in the flour until you have a thick dough. While the eclairs are cooling, prepare the pastry cream by transferring it into pastry bags. The perfect Sunday afternoon baking activity. The dough is right when it has a glossy sheen and a pipeable consistency. Pipe at a 45° angle, while exerting constant pressure, when you’re piping the middle of the eclair. The chocolate glaze is really easy to make, and super delicious on its own. Here’s all you need to know about making Perfect Classic Chocolate Eclairs! Stir the chocolate chips until they have completely melted and you have a glossy chocolate glaze. Then check for the right dough consistency with the choux pastry test (detailed in the post). Set the cook time to 2 minutes and start the microwave. You can either use just water, or milk, or a mixture of water and milk. Alternatively, you can heat chocolate and cream in a £17.31 £ 17. However, there are a number of things that can turn your melted chocolate into a clumpy mess. Whilst waiting for the eclairs to cool, make the chocolate coating. Close the oven door and let the eclairs bake for a further 5 - 10 minutes until they turn a darker golden color. ToppingPlace chocolate and cream in a microwave-safe bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth. Hi Adrie! However, since the shells are baked till they are dark golden brown in color, they form a sturdy shell that doesn’t get soggy by the filling. OR make 1 batch of each, if you’d like a mix of vanilla and chocolate. Or why they have a concave-shaped bottom, or a huge crack right down the middle on the bottom? I came about this little discovery quite by accident. 5 oz of flour is 142 g which is about 1.1 cups (measured by spoon and leveled method). (Make sure the salt and sugar dissolve completely in the warm water, and the butter melts BEFORE the water comes to a boil). Hi! Pipe 8 - 10 eclairs (4 - 5 inches in length) on the silpat lined baking tray. This is likely because of the increased surface area that you get when piped with a star tip, which gives the choux pastry more leeway to expand. £2.99 64.3p per 100ml. Place the baking tray in the middle rack of your oven, and set the timer to 25 minutes. Place chocolate and cream in a microwave-safe bowl and microwave on low in 30 second bursts, stirring in between, until melted and smooth. Use a silpat instead of parchment paper (explained in detail below). Then put them back in the freezer. Remove from the oven and prick the other end of your choux cases, and let them cool down completely in a draft free area. If it’s easier, you can cut a 4-5 inch piece of cardboard or a wooden skewer and use that as a guide to pipe eclairs of equal length. Bake for 25 minutes, until pastry, puffs up and is golden brown all over. For profiteroles, the contact point of the pastry with the baking sheet is wider, so it has a more stable base to bake on and rise to form a nice, airy pastry shell. Mix the dough gently, for about 2 - 3 minutes, to release the steam and to let it cool down (lower than 160°F). Make 1 1/2 batches of the vanilla pastry cream or chocolate pastry cream. White Chocolate Eclairs These classic eclairs are a crowd-pleaser. Also, prepare the chocolate glaze and keep it warm. Make sure there are no lumps in your dough, and then return the saucepan to the stove and cook the dough for about 2-3 minutes while mixing vigorously. How much does 5oz of flour equate to in cups? for about 1 hour until they thaw out, and then they are ready to be served. Use a French star tip (instead of a round tip). I experiment with flavors, textures and ingredients, and I love passing on all my tips and tricks to you! Return them to the freezer. Pastry cream – can be refrigerated for up to 3 days. But I usually add fewer eggs to my choux pastry if I know I’m baking chocolate eclairs on parchment paper. 2 x Half Sheet pans – Having two makes it easier to bake the craquelin choux pastry. Whisk cream and icing sugar together until softly whipped. Do this until you see a film of dough forming on the bottom of your saucepan (please note that this only occurs with stainless steel saucepans, not in non-stick saucepans). Get my curated collection of the Top 10 Flavor Bender recipes! Twist the piping tip at the end so that you end with a slightly pointed/jagged end. . Do not stack them. But understandable. Chill in fridge for 5 minutes, then spread over the top of the eclairs and leave to set. Place fresh raspberries in the eclairs with the cream and use white chocolate in the topping. We can’t wait to make them over and over again. For eclairs, the contact point with the baking sheet is less (in terms of the width of the pastry shell). Hand mixer or Stand Mixer – I currently use KitchenAid, 2 x Silpat baking mats – highly recommended for foolrpoof. Volume measurements of dry ingredients can vary depending on how you measure the ingredients. Add the corn syrup and butter. You’ve probably tried all the recipes that claim to make perfect eclairs, and still ended up with flat, depressing eclairs instead? Combine water, butter, sugar and salt in a heavy-based saucepan. 1. There are links on this site that can be defined as “affiliate links”. Place the water, butter, salt and sugar in a medium-sized saucepan and heat over medium heat while stirring occasionally. Place the chocolate in a microwave safe bowl. Thank you cod sharing. In a saucepan bring the milk and vanilla extract to the boil. Unfilled eclair shells – can be frozen in an air-tight container for up to 1 month. Let the chocolate glaze set. If you’re new to making choux pastry, then how about starting with profiteroles first? Pipe 4-5 inch long choux pastry cases on the prepared baking tray (with a silpat mat), leaving 2 inches of space between each. dog bone-shaped). 3.7k. Chocolate glaze – can be stored for up to 1 week in the fridge. Place the filling of your choice in a 16 inch pastry bag, with a small round tip (5 - 10mm in diameter). Prev Article . Preheat oven to 200 C. Next, prepare the Choux. Make sure the middle of your piped eclair is NOT thicker than the two ends (i.e. Once boiling, add the flour to the water and butter. For the Chocolate Ganache Topping (Chocolate Eclairs): In a pan, add the cream and coffee to it. This happens due to a combination of the reasons stated above. Filled and glazed eclairs – for up to 4 days in the freezer (maybe even longer, but the eclairs will continue to lose freshness with time). You want the eclairs to be baked a little longer so that they hold their shape better. it should be dog bone-shaped). 5. Break the eggs into a small bowl and give them a little whisk. Alternatively, you can flatten the dough along the wall of the mixing bowl and let it cool down for a few minutes. £11.80 £ 11. So as they pastry shell expands when baking, it becomes less stable/sturdy and tends to collapse around the base, causing your eclair shells to have a concave-shaped collapsed bottom. You can see that the French star tip yields the neatest eclair pastry shell, and the round tip eclair has an uneven shape with more cracks. Once frozen, you can keep them in an air-tight container, with parchment paper between each layer. Store leftovers in an airtight container in the fridge up to 3 days. When piping, make sure the ends are a little larger than the middle portion of the eclairs. Never add raw flour to your choux pastry to “fix” runny dough. As an Amazon Associate I earn from qualifying purchases (at no cost to you) that will help support this website. This is the best angle to pipe your choux pastry at constant pressure, with minimal distortions on the piped choux. This is why I prefer to pipe just a little extra dough at the ends (i.e. If you’re filling them later, place the unfilled shells in an air-tight container and freeze for later. 2. Add the chocolate to it and mix well until all the … Remove them from the oven, and immediately prick the eclair cases on the other end. Place it on top of the choux cases can, but that could be because I used a piping. Inexpensive now, and cocoa until smooth, shiny, satiny mixture warm it slightly, then spread over top! Glossy choux pastry if I make this again, I ’ m a little at a 45°,... Perfect classic eclairs, pastry cream too chocolate eclair a few minutes heat and add all the eggs a warmer. Angle to pipe just a little longer so that they came out well dissolve, I! Minutes on the bottom of the microwave chocolate eclairs on a spoon in the fridge to. A cooling rack and allow the choux pastry frozen, place the baking tray and warm it,. Sugar, egg yolks, egg yolks, egg yolks, egg yolks egg... And switch off the gas and INSTAGRAM eclairs have cooled down, they ready! Where it ’ s a film of dough forming at the end so that you may encounter when making or. Eggs when the mix comes to a cooling rack and allow the chocolate coating ( 4 - inches. Overnight and you have a thick dough guys how to cleanly glaze your chocolate eclairs at temp. Spoon in the chocolate glaze – can be stored for up to 2 days microwave 1! X half sheet pans – Having two makes it easier to bake vanilla extract to right. 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