Chocolate Eclair Recipe Kit Recipe

About this recipe

Indulge in the classic delight of chocolate eclairs with our Chocolate Eclair Recipe Kit! This kit includes all the essentials you need to create these decadent pastries, from the light and airy choux pastry to the rich chocolate glaze and creamy custard filling. Perfect for dessert lovers, this kit makes it easy to whip up a batch of homemade eclairs that are sure to impress. With step-by-step instructions, even beginners can master this French favorite. Order your Chocolate Eclair Recipe Kit now on the AnyFeast website or app and bring a touch of Parisian elegance to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 6 Each Golden Yolk Eggs 6 Pack
• 220 Ml The Coconut Collab Plant-Based Double Cream
• - Montezuma'S 100% Cocoa Dark Chocolate Bar
• 1.5 Kg Best In Plain Flour 1.5 Kg
• - Silver Spoon Icing Sugar
• 200G Anchor Unsalted Butter
• 1 L Arla Lactofree Semi Skimmed Milk Drink

Instructions

1. 1. Preheat the oven to 180°C (160°C fan) and line a baking tray with parchment paper.
2. 2. In a medium saucepan, heat 120ml of water and 50g of unsalted butter (ensure it’s Jain-approved, without animal rennet) over medium heat until the butter melts.
3. 3. Add 75g of plain flour to the saucepan and stir vigorously with a wooden spoon until the mixture forms a smooth dough and pulls away from the sides of the pan. Remove from heat and let it cool for 5 minutes.
4. 4. Beat 2 medium eggs (or Jain-approved egg substitute) in a small bowl. Gradually add the eggs to the dough, mixing well after each addition, until the mixture becomes thick and glossy.
5. 5. Transfer the dough to a piping bag fitted with a large round nozzle. Pipe 8-10cm long strips onto the prepared baking tray, leaving space between each.
6. 6. Bake in the preheated oven for 25-30 minutes or until the eclairs are golden brown and puffed up. Remove from the oven and let them cool completely on a wire rack.
7. 7. For the filling, whisk 200ml of plant-based double cream with 1 tablespoon of icing sugar until stiff peaks form. Transfer to a piping bag.
8. 8. Once the eclairs are cool, slice them in half horizontally using a serrated knife. Pipe the cream onto the bottom halves, then replace the tops.
9. 9. For the chocolate glaze, melt 100g of dairy-free dark chocolate (ensure it’s Jain-approved) with 2 tablespoons of coconut oil in a heatproof bowl over simmering water. Stir until smooth.
10. 10. Dip the top of each eclair into the melted chocolate glaze, allowing any excess to drip off. Place them back on the wire rack to set.
11. 11. Serve immediately or store in the refrigerator for up to 2 days. Enjoy your Jain-friendly chocolate eclairs!