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Before you jump to Chocolate eclairs recipe, you may want to read this short interesting healthy tips about Use Food to Elevate Your Mood.

A lot of us think that comfort foods are terrible for us and that we have to avoid them. If your comfort food is candy or junk food this might be true. At times, comfort foods can be utterly nourishing and good for us to eat. There are several foods that basically can raise your moods when you consume them. If you seem to feel a little bit down and you’re in need of a happiness pick me up, try a few of these.

It’s easy to fight your bad mood when you consume grains. Millet, quinoa, barley, etc are terrific at helping you be happier. They help you feel full as well which can really help to make your mood better. It’s not hard to feel depressed when you feel famished! The reason these grains elevate your mood is that they are not hard for your stomach to digest. They are simpler to digest than other foods which helps bring up your blood sugar levels and that, in turn, improves your mood.

Now you can see that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try several of these instead!

We hope you got insight from reading it, now let’s go back to chocolate eclairs recipe. To cook chocolate eclairs you only need 15 ingredients and 9 steps. Here is how you do it.

The ingredients needed to make Chocolate eclairs:

1. You need of For the choux pastry.
2. Use 400 ml of water.
3. You need 150 g of unsalted butter.
4. Take 10 g of caster sugar.
5. You need 235 g of plain flour.
6. You need 6 of medium eggs.
7. Get of For the chantilly cream.
8. Get 600 ml of double/heavy cream.
9. You need 50 g of icing sugar.
10. Prepare 1 tsp of vanilla bean paste or extract (not essence).
11. Take of For the chocolate topping.
12. You need 100 g of dark chocolate 65% or higher.
13. Use 125 g of icing sugar.
14. Take 50 g of cocoa.
15. Take 50 ml of water approx 3-4 tbsp.

Steps to make Chocolate eclairs:

1. To make the choux pastry, combine water, butter and sugar in a sauce pan and bring to the boil. Add the flour and stir for a few minutes on a lowish heat until the roux becomes shiny and pulls away from the sides of the pan..
2. If you have a food mixer, dump the hot mixture into it and mix with the paddle attachment until it stops steaming, if you don't have a mixer just cover with cling film with a few puncture holes to allow the steam to escape until it has cooled to room temperature. Now start adding the eggs, 1 by 1 and turn off the mixer when you add (in case you drop the whole egg inc shell) mix each egg until combined until all eggs are incorporated..
3. Now pipe the choux pastry with either a piping nozzle or if using a disposable bag just make a clean cut around 1cm in diameter. You decide what size to pipe but the standard would be around 4 inches long and 1 inch thickness (approx) Keep a steady squeeze and a slow deliberate movement (practice makes perfect) Leave room for each eclair to expand when baking. I'm using a silicone baking mat here but you can use baking parchment, tip make a few dots of the pastry under the paper first to secure..
4. Now with a wet finger even out your pre-baked eclairs (this also creates a little steam in the oven which aides the rise. 200c oven for about 20-25 minutes, after 15 minutes you can see these eclairs are not quite done, they will collapse the third image are perfect. leave to cool on a wire rack..
5. Break up the chocolate into a glass or stainless steel bowl, sit over simmering water DO NOT ALLOW THE WATER TO TOUCH THE BOW! When the chocolate has melted add in the icing sugar and cocoa.
6. Stir in the icing sugar and cocoa as best as you can and then start adding hot water with a ladle from the simmering pan, do this about 1 tbsp at a time and work until you have achieved a beautiful glossy THICK chocolate sauce. Keep this mixture warm while you fill your eclairs..
7. Combine cream, icing sugar and vanilla in a bowl and whisk to firm peak, using a piping bag with a thin nozzle pipe cream into pastry shells until you see it ooze out, you can make a hole with a knife at each end of the pastry to make this easier..
8. Dunk the cream filled pastry into the still warm chocolate mix and hold for a few seconds, allow some excess chocolate to drip off and leave chocolate side up on a rack or tray. refrigerate fully before serving.
9. These screen shot images are taking from my Youtube channel why not watch the video? https://www.youtube.com/watch?v=TIywaOWPfI4&t=88s.

These deliciously decadent chocolate eclairs filled with creamy vanilla custard are worth the effort. Make a batch of these classic French pastries. Like most french food/desserts they heavily. Make bakery-quality Chocolate Eclairs at home with this recipe. The airy pastry shells, rich pastry cream filling, and thick chocolate glaze are HEAVENLY.

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