Homemade Chocolate Eclair Recipe | Great Hall Feast | My Harry Potter Kitchen (Recipe #41)
Welcome back to another recipe from My Harry Potter Kitchen! This is the YouTube series where I'm baking my way through the Harry Potter books, whipping up magical recipes for every item of food and drink we find. Last week we created a delicious Harry Potter Treacle Tart Recipe as part of The Great Hall Feast
If you're thirsty for more Harry Potter recipes the be sure to subscribe to Bradley Bakes on YouTube and click on the notification bell so you get an alert every Magic Monday when there's a brand new episode of My Harry Potter Kitchen!
Let's jump back into Chapter Seven of the Philosopher's Stone - 'The Sorting Hat' for our next recipe
"A moment later the puddings appeared... chocolate eclairs"
There's plenty more to come from the Great Hall and this time it's another dessert - the chocolate eclair!
This homemade chocolate eclair recipe has been broken down to help you master the art of French patisserie. Once you've crafted your homemade chop pastry, I'll show you how to pipe it into lightning bolt eclairs, filled with fresh cream and topped with a smooth chocolate ganache!
Harry Potter Chocolate Eclair Recipe Ingredients:
(makes 6 large eclairs)
For the choux pastry
30g plain flour
30g strong white bread flour
1 tbsp sugar
100ml dark chocolate
100ml double cream
golden toffee pieces
300ml double cream
1 tbsp icing sugar
1/2 tsp vanilla
Lightning Bolt Chocolate Eclair Method:
To begin get yourself a large saucepan and place it on a medium heat. Add in the water, milk, butter, sugar and salt and heat until just boiling. Add in the plain flour and strong white bread flour and beat rapidly until it forms a smooth ball.
Keep on working the dough for 2-3 mins to help cook off the flour. (Wizard Tip! You'll know it's ready when the dough stops sticking to the edge of the pan). Remove from the heat and place into a bowl to cool.
Beat the eggs and then slowly incorporate into the pastry a bit at a time to make sure the mixture does not curdle. Transfer into a piping bag with a round nozzle and fill with the chop pastry.
Line a baking tray with baking paper and then pipe out the chop pastry into lightning bolts. Use a wet finger to neaten the edges. Bake at 200c for 15 mins before turning down the heat to 160c and baking for another 10 minutes
Chop the chocolate into small chunks and then place into a bowl. Heat the cream until water but not boiling and pour over the chocolate. Leave for 1 minute and then stir until smooth. Dip the top of the eclairs into the chocolate ganache and then sprinkle over your toppings. Set aside so the chocolate can set.
Place the double cream, icing sugar and vanilla into a bowl and whisk until it forms soft peaks. Transfer into a piping bag with a star nozzle.
Cut the eclairs in half horizontally and pipe the cream inside, sandwich the eclair lid back on top and then repeat with the remaining eclairs
And with that our magical twist on the classic chocolate eclair is complete!
I hope you enjoyed the latest food recipe from the Philosopher's Stone! Be sure to Subscribe to Bradley Bakes on YouTube and click on the notification bell to be the first to see the latest recipes every Magic Monday!