Chocolate Eclairs
AuthorPriyanka SivaramakrishnanDifficultyIntermediateLight, airy choux pastry baked to golden perfection filled with luscious custard cream.
Whisk egg yolks, sugar and cornstarch together until it becomes a thick paste and set this aside.
Heat milk with a split vanilla bean until simmering. Take it off heat, remove the vanilla bean, and let it cool off for a bit before adding it slowly to the egg mixture, constantly whisking to make sure it’s well incorporated.
Wash the saucepan, this is important to make sure there is no cream or lumps stuck to the side, and to get the custard silky smooth.
Strain the egg milk mixture back into the saucepan and bring it to heat until the custard thickens. It should coat the back of a spoon. Put this in a bowl and close it with saran wrap and let it set in the fridge for at least two hours.
Fold in the whipped cream gently and set aside.
Preheat the oven to 425F. Line a baking tray with parchment paper.
Bring water and butter to a boil, take it off heat and add the flour. Mix fast with a wooden spoon until it comes away from the sides and forms a ball.
Allow this to slightly cool and then add the eggs in, one by one. It will be slimy at first, but keep at it until all the ingredients are well incorporated. The dough should be thick and should fall down slowly.
Put this in a piping bag with a half inch round tip and bang out even sized lines. It doesn’t matter if they are short or long as long as they are consistent. Smoothen the top with a wet finger.
Bake this for 15 minutes, then reduce the temp to 375F and bake for another 25 minutes, until the pastry is golden brown.
Allow them to cool on the tray. When you are able to pick them up, take a chopstick and gently poke a hole at one end. Careful not to push through, you don't want the custard oozing out as you fill it.
Once it is completely cooled, using a medium sized piping tip, gently fill the custard in a piping bag and fill the pastry. The eclair will feel heavier, that's how you'll know it's filled.
Place the chocolate chips and butter in a double boiler and let it melt. Add water, teaspoon by teaspoon, until the glaze is of pouring consistency.
Dip the top of the eclair in the chocolate glaze and let it sit on a tray for an hour to set.
Serve chilled.
Ingredients
Directions
Whisk egg yolks, sugar and cornstarch together until it becomes a thick paste and set this aside.
Heat milk with a split vanilla bean until simmering. Take it off heat, remove the vanilla bean, and let it cool off for a bit before adding it slowly to the egg mixture, constantly whisking to make sure it’s well incorporated.
Wash the saucepan, this is important to make sure there is no cream or lumps stuck to the side, and to get the custard silky smooth.
Strain the egg milk mixture back into the saucepan and bring it to heat until the custard thickens. It should coat the back of a spoon. Put this in a bowl and close it with saran wrap and let it set in the fridge for at least two hours.
Fold in the whipped cream gently and set aside.
Preheat the oven to 425F. Line a baking tray with parchment paper.
Bring water and butter to a boil, take it off heat and add the flour. Mix fast with a wooden spoon until it comes away from the sides and forms a ball.
Allow this to slightly cool and then add the eggs in, one by one. It will be slimy at first, but keep at it until all the ingredients are well incorporated. The dough should be thick and should fall down slowly.
Put this in a piping bag with a half inch round tip and bang out even sized lines. It doesn’t matter if they are short or long as long as they are consistent. Smoothen the top with a wet finger.
Bake this for 15 minutes, then reduce the temp to 375F and bake for another 25 minutes, until the pastry is golden brown.
Allow them to cool on the tray. When you are able to pick them up, take a chopstick and gently poke a hole at one end. Careful not to push through, you don't want the custard oozing out as you fill it.
Once it is completely cooled, using a medium sized piping tip, gently fill the custard in a piping bag and fill the pastry. The eclair will feel heavier, that's how you'll know it's filled.
Place the chocolate chips and butter in a double boiler and let it melt. Add water, teaspoon by teaspoon, until the glaze is of pouring consistency.
Dip the top of the eclair in the chocolate glaze and let it sit on a tray for an hour to set.
Serve chilled.
Notes