Chocolate Eclaires

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Chocolate Eclaires

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  • Author: The Cooking Studio

Ingredients

Scale

Yield: 20 (4-inch long, 1-inch thick)

Pate a Choux :
4 oz unsalted butter, cut into 1/2-inch pieces
1 cup water
¼ tsp salt
1 c all-purpose flour
4 large eggs, plus another tablespoon or two, if needed

Vanilla Pastry Cream :
3 c whole milk
1 Tb vanilla extract (or 1Tb vanilla bean paste or 2 vanilla beans)
2 large eggs
4 large egg yolks
¾ c granulated sugar
6 Tb cornstarch + 1/8 c milk
2 oz cold unsalted butter
1 c chantilly cream to fold-in once cool

Chocolate Glaze :
8 oz semisweet chocolate, finely chopped
1 c heavy whipping cream

Instructions

Preheat oven to 400 degrees F.

 

For the pate a choux dough :

Melt butter, water, and salt in a medium saucepan over low heat, stirring from time to time with a wooden spoon so butter melts evenly.

When butter has melted, increase heat and bring to a boil. Add in flour and beat vigorously with
a wooden spoon until dough comes together in a mass around the spoon and the pan has a thin film on the bottom.

Transfer dough to a stand mixer and beat on medium speed until slightly cool. With the
mixer on low speed add in eggs one at a time, allowing each addition to blend in.

When all eggs are incorporated, return speed back to medium until the mixture is shiny, elastic,
and sticks to the side of the bowl.

 

To bake eclair shells :

Spoon the pate a choux dough in a pastry bag fitted with a 1/2″ plain tip. Pipe the dough into 4-inch x 1-inch rectangles.

Bake at 400 degrees for 20 minutes, then reduce the oven temperature to 350 degrees rotating pans in between. Bake
for another 20 minutes.

The eclairs should be golden brown, with no more bubbling moisture visible around the sides. Transfer to a baking rack to cool.

 

To prepare pastry cream :

In a medium saucepan heat milk, vanilla, and half the sugar to a simmer.

To a medium bowl, add egg, egg yolks, and remaining sugar ; whisk until fully blended and smooth.

Form a slurry with the cornstarch and 1/8 c milk and whisk into egg mixture.

Pour about ½ c of warm milk mixture in, and whisk constantly to temper the yolks. Slowly pour egg mixture back into saucepan and set over medium heat
and cook, whisking constantly to prevent lumping, until the mixture reaches a boil.

Continue to whisk until pastry cream is very thick. Turn heat off and add in cold butter.

Strain through a fine-mesh strainer over a bowl and place a piece of plastic wrap directly
on surface of pastry cream to prevent a skin while it cools. Refrigerate until needed.

 

For chocolate glaze :

Place chocolate in a small heatproof bowl.

In a small saucepan over medium heat, bring cream to a simmer.

Pour directly over chocolate and stir together until smooth.

 

To assemble eclairs :

Fold in 1 c chantilly cream into chilled pastry cream and spoon into pastry bag.

Make two evenly spaced holes in the bottom of an eclair with the tip of a paring knife.

Fill with the pastry cream.

Turn eclairs upside down and dip the top of each one halfway into chocolate glaze.

Notes

Refrigerate until serving time.

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