chocolate eclairs
photo by Ms B.
- Ready In:
- 1hr 45mins
- Ingredients:
- 15
- Serves:
-
10
ingredients
-
Vanilla Pastry Cream
- 473.18 ml whole milk
- 1 vanilla bean
- 158.51 ml sugar
- 29.58 ml cornstarch
- 29.58 ml flour
- 6 egg yolks
- 44.37 ml unsalted butter
-
Pate a Choux
- 118.29 ml water
- 59.16 ml unsalted butter
- 14.79 ml sugar
- 1.23 ml salt
- 177.44 ml flour
- 3 eggs (room temp)
-
Dark Chocolate Ganache
- 226.79 g chopped semisweet chocolate or 226.79 g bittersweet chocolate
- 226.79 g heavy cream
directions
- Pastry cream (Make a day ahead and up to a week ahead): Pour milk into saucepan, add scraped vanilla bean including pod.
- Sift cornstarch, flour and sugar into a bowl.
- Whisk egg yolks in another bowl.
- Add dry ingredients to egg yolk and whisk until smooth.
- Take yolk mixture, milk and butter to stove.
- Heat milk until just simmering, stir about 1/2 cup of milk into yolk mixture, pour yolk mixture into pan with milk and heat on med low until it comes to a boil.
- Stir constantly with wooden spoon.
- Let boil, stirring, for 1 minute.
- Turn off heat and stir in butter until completely melted and incorporated.
- Pour entire contents of pan thru a strainer into a shallow stainless bowl.
- Cover with plastic wrap, pressing directly on to cream.
- chill until cold and firm.
- Pate a Choux: Preheat oven to 375.
- Place water, butter, sugar and salt in heavy saucepan and bring to boil.
- Add flour all at once and stir until mixture comes away from sides and forms a ball.
- Remove from heat.
- Put mixture in mixer with a paddle and mix on low to cool to warm, not hot.
- Add eggs one at a time, beating well to incorporate each before adding the next.
- After last egg is added, beat until smooth.
- With a piping bag and round tip, pipe mixture on to a parchment lined sheet pan.
- You can make as big or as long as you want.
- They will about double in size when cooked.
- Bake at 375 until they become,brown, light and hollow.
- Cool.
- Dark Chocolate Ganache: Bring cream to a simmer.
- Pour over chopped chocolate, let sit for 2 minutes, stir until melted and smooth.
- Assembly: Take finished pate a choux and punch a hole in one end with something like a chop stick.
- Put pastry cream into a piping bag with a narrow round tip and squeeze cream into hole to fill up pate a choux.
- When ganache has cooled enough to leave tracks in itself when drizzled back into the bowl it is ready to use.
- Dip filled pate a choux into ganache to coat.
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RECIPE SUBMITTED BY
I am spoiled rotten by my lovely wife, and Zaar Master Chef Kim D. Anything else is on a need to know basis, and requires a password.