Chocolate Eclairs Choux (Print Version)
# Ingredients:
→ Pate a Choux Dough
01 -
120 ml whole milk
02 -
120 ml water
03 -
115g unsalted butter
04 -
2 teaspoons granulated sugar
05 -
¼ teaspoon salt
06 -
130g bread flour
07 -
3-4 large eggs
→ Pastry Cream
08 -
480 ml whole milk
09 -
2 teaspoons pure vanilla extract
10 -
130g granulated sugar
11 -
6 egg yolks
12 -
45g cornstarch
13 -
2 tablespoons unsalted butter
14 -
120 ml heavy cream
→ Chocolate Ganache Glaze
15 -
170g dark or bittersweet chocolate
16 -
180 ml heavy cream
# Instructions:
01 -
Preheat oven to 204°C. Line two sheet pans with parchment paper or silicone baking mats. In a medium-sized pot, combine milk, water, butter, sugar, and salt. Heat on medium until butter melts and dry ingredients dissolve, stirring occasionally. Add flour all at once and mix until a dough paste forms. Continue mixing against the bottom and sides of the pot for about a minute until the dough appears slightly dry and pulls away from the sides. Remove from heat and transfer to the bowl of an electric mixer fitted with the paddle attachment.
02 -
Whisk eggs together in a small bowl. With mixer on medium speed, gradually add the eggs a bit at a time (approximately one egg's worth). Allow each addition to fully incorporate before adding more. Continue until the dough reaches a soft, shiny, pipeable consistency, using about half to three-quarters of the final egg.
03 -
Transfer dough to a piping bag fitted with a round or star tip (½-inch diameter). Pipe 4-inch cylinders 3 inches apart using even pressure, lifting upwards and backwards at the end. To eliminate pointed tails, dampen your finger and gently press them down before baking.
04 -
Bake for 15 minutes at 204°C, then reduce temperature to 177°C for an additional 12-15 minutes until eclairs are golden brown. Do not open the oven during baking. Once fully baked, remove and cool completely on a rack before filling.
05 -
In a medium bowl, whisk egg yolks and sugar until pale yellow and creamy, then incorporate cornstarch. In a saucepan, heat milk and vanilla until steaming. Gradually pour hot milk into egg mixture while continuously whisking to prevent curdling.
06 -
Return mixture to saucepan. Cook over medium-low heat, whisking constantly until thickened. Allow to boil gently for 30 seconds until bubbles appear through the thick cream. Remove from heat, strain through a fine mesh strainer, and add butter. Cool slightly before covering with plastic wrap directly on the surface. Refrigerate until completely cold.
07 -
Once completely cooled, whip heavy cream to soft-medium peaks. Gently fold into the pastry cream with a rubber spatula. Refrigerate until ready to use.
08 -
Place chocolate in a medium heat-proof bowl. Bring cream to a boil in a small saucepan. Pour hot cream over chocolate and let stand for 1-2 minutes before whisking until smooth. Allow to cool slightly until it reaches a thick but pourable consistency.
09 -
Using a sharp knife, create two holes in opposite ends on the bottom of each eclair. Fill a pastry bag with chilled pastry cream and pipe into each shell through the holes. Dip tops into ganache and place right-side-up on a sheet pan. Refrigerate to set the ganache.
# Notes:
01 -
Eclairs are best eaten the day they're made but will keep in the refrigerator for up to 2 days.
02 -
Leftover pastry cream makes an excellent pudding served with fresh berries and chocolate sauce.
03 -
When preparing the egg mixture, place a damp towel under the bowl to prevent it from sliding.