Ingredients

  • 110 g. flour
  • 100 ml semi-skimmed milk
  • 75 g. butter
  • 3 eggs
  • 1 pinch of sugar
  • GANACHE
  • 350 g. Emilia Zaini extra dark chocolate
  • 350 g. cream
  • COVERAGE
  • 200 g. extra dark chocolate Emlia Zaini
  • 100 g butter
  • to taste colored sugar to taste

CHOCOLATE CARNIVAL ECLAIR

Difficulty: hard
Preparation: 130 min
Pers.: 8
18    

Directions

Chocolate Eclairs are delicious sweets that melt in the mouth, filled with chocolate cream. The must in the pastry trays

1

Prepare the choux pastry. In a bowl, mix the sifted flour, sugar and salt. In a saucepan, heat the milk, add the butter and 100 ml of water over low heat, until the butter is completely melted. Then raise the heat and bring the mixture to a vigorous boil. Turn off, quickly add the powder mix and mix quickly with a wooden spoon, until the dough comes off the edges of the pot well. With a spoon, spread the mixture on a plate so that it cools quickly, then return it to a bowl and incorporate the eggs one by one. You will have to obtain a smooth and shiny mixture. Transfer the mixture into a pastry bag with a 10 mm tip and create many strips of dough with a length of 5-6 cm each, on a baking sheet lined with parchment paper, taking care to space them a few centimeters. Bake at 200 degrees for 25 minutes. Remove from the oven and with the help of a skewer, make a hole at the end of each éclair to let the steam out. Return to the oven for another 5 minutes, until they are golden brown. Remove from the oven and leave to cool on a cake rack.

2

Meanwhile, prepare the ganache for the filling. Bring the cream to a boil, add the chopped chocolate, cover, turn off and let it rest for 15 minutes. Take the cream again, mix well, until it is very homogeneous. Cover and allow to cool to room temperature, then pour into a pastry bag with a 3 mm round tip. Once the éclairs have cooled, proceed with the filling through the hole made to let the steam escape.

3

For the covering. In a bain-marie, melt the chopped chocolate, then add the butter and mix until the mixture is smooth and homogeneous. Roll out the sugar paste and cut out some strips and small rounds of different colors. Cover the éclairs with the chocolate and butter mixture, then decorate with the sugar paste shapes. Cool in the fridge for an hour before serving.

Protip

The cream for the filling can also be made with milk or white chocolate: just replace the same amount of chocolate with the desired variety.
18 LIKE REMOVE
Share on facebook
Share on whatsapp
Share on email
Share on twitter

YOU MIGHT LIKE

medium
60 min.
4 pers.
medium
70 min.
80 pers.
medium
30 min.
6 pers.
easy
30 min.
6 pers.
medium
112 min.
8 pers.
medium
80 min.
4 pers.

SEARCH

CATEGORIES

LATEST RECIPES

PUMPKINS WITH BALSAMIC AND CHOCOLATE SAUCE
medium
60 min.
4 pers.
CHOCOLATE GHOST ( HALLOWEEN MUFFIN)
medium
70 min.
80 pers.
CHOCOLATE AND SULTANA FRITTERS
medium
30 min.
6 pers.
CHOCOLATE CORN CAKES
easy
30 min.
6 pers.

INSTAGRAM FEED

FOLLOW US

Share our website

Share on facebook
Share on twitter
Share on linkedin
Share on email

contacts

FACTORY OUTLET

FACTORY OUTLET MILANO
Luigi Zaini S.p.A.
Via Carlo Imbonati, 59
20159 Milan

FACTORY OUTLET SENAGO
Viale Europa, 2
20030 Senago (MI)

OUTLET PAVIA
Viale della Repubblica, 10
27100 Pavia

shops

ZAINI MILANO DE CRISTOFORIS
Via Carlo De Cristoforis 5,
20159 Milan

ZAINI MILANO PIAVE
Viale Piave, 17
20129, Milan

legals