Chocolate Eclairs and Pastry Cream Puffs
Ingredients
Choux Pastry
- Water 225 ml
- Butter 60 grams
- Salt 1/2 teaspoon
- Plain flour 125 grams
- Eggs 4, large
Vanilla Pastry Cream (Creme Patissiere/Creme Pat)
- Milk 330 ml
- Vanilla extract 1 teaspoons
- Sugar 60 grams
- Cornflour 20 grams
- Eggs 1
- Egg yolks 1
Chocolate Glaze
- Water 30 ml
- Sugar 50 grams
- Dark chocolate 40 grams
- Butter 10 grams
Preparation
Choux Pastry
- Preheat the oven to 170*C.
- Put water, butter and salt to medium heat and bring to boil.
- As soon as it starts boiling take it off the heat and add flour and mix vigorously until combined.
- Cook for 1 more minute on medium heat, stirring continuously vigorously to cook all the flour. This consistency of the dough should be same as a soft play dough.
- Allow to cool for approximately 5 minutes. It should be warm to touch but not hot.
- Whisk the eggs and start adding little and keep whisking. You might not need all of the eggs.
- The choux pastry batter is ready when it is glossy. Do a spoon test to check the consistency, grab a bit of batter on the spatula and let it drop. If it creates a V shape then its done. Also check if it hold shape running a finger across the batter. At this stage you can refrigerate the batter for 2 days.
- Transfer to a piping bag. Squeeze out into desired length.
- Bake in the preheated oven at 170*C for 20-25 minutes until golden.
- If the eclairs have turned out well then they will be hollow inside.
Vanilla Pastry Cream (Creme Patissiere/Creme Pat)
- Mix milk and vanilla essence and heat until it just reaches its boiling point.
- Do not let it boil. Take it off the heat and add a ladle full of milk into the egg mixture and stir vigorously to avoid the scrambling of the egg. Continue until all the milk has been added.
- Transfer the mixture back into the pot and cook on low flame, stirring continuous until the crème pat is nice and thick.
- Transfer to a bowl and cover with a cling film to avoid skin forming on the crème pat.
- Allow to cool to room temperature.
Chocolate Glaze
- Bring sugar and water to boil and boil for 3-4 minutes until slightly thickened.
- Take off the flame and add butter and chocolate.
- Mix thoroughly until smooth. It might look a bit grainy when you first start mixing (because of the butter) but with continuous mixing for 3-4 minutes the glaze becomes smooth.
Assembly
- Fill a piping bag with crème pat. Make a hole in the bottom of the éclair using the piping tip.
- Start squeezing room temperature crème pat into the eclairs and stop when they feel filled and heavy.
- Dip in slightly warm chocolate glaze. Allow to set.
- Enjoy!
Chocolate Eclairs and Pastry Cream Puffs
Ingredients
Choux Pastry
- Water 225 ml
- Butter 60 grams
- Salt 1/2 teaspoon
- Plain flour 125 grams
- Eggs 4 large
Vanilla Pastry Cream (Creme Patissiere/Creme Pat)
- Milk 330 ml
- Vanilla extract 1 teaspoons
- Sugar 60 grams
- Cornflour 20 grams
- Eggs 1
- Egg yolks 1
Chocolate Glaze
- Water 30 ml
- Sugar 50 grams
- Dark chocolate 40 grams
- Butter 10 grams
Instructions
- Preheat the oven to 170*C.
- Put water, butter and salt to medium heat and bring to boil.
- As soon as it starts boiling take it off the heat and add flour and mix vigorously until combined.
- Cook for 1 more minute on medium heat, stirring continuously vigorously to cook all the flour. This consistency of the dough should be same as a soft play dough.
- Allow to cool for approximately 5 minutes. It should be warm to touch but not hot.
- Whisk the eggs and start adding little and keep whisking. You might not need all of the eggs.
- The choux pastry batter is ready when it is glossy. Do a spoon test to check the consistency, grab a bit of batter on the spatula and let it drop. If it creates a V shape then its done. Also check if it hold shape running a finger across the batter. At this stage you can refrigerate the batter for 2 days.
- Transfer to a piping bag. Squeeze out into desired length.
- Bake in the preheated oven at 170*C for 20-25 minutes until golden.
- If the eclairs have turned out well then they will be hollow inside.
Vanilla Pastry Cream (Creme Patissiere/Creme Pat)
- Mix milk and vanilla essence and heat until it just reaches its boiling point.
- Do not let it boil. Take it off the heat and add a ladle full of milk into the egg mixture and stir vigorously to avoid the scrambling of the egg. Continue until all the milk has been added.
- Transfer the mixture back into the pot and cook on low flame, stirring continuous until the crème pat is nice and thick.
- Transfer to a bowl and cover with a cling film to avoid skin forming on the crème pat.
- Allow to cool to room temperature.
Chocolate Glaze
- Bring sugar and water to boil and boil for 3-4 minutes until slightly thickened.
- Take off the flame and add butter and chocolate.
- Mix thoroughly until smooth. It might look a bit grainy when you first start mixing (because of the butter) but with continuous mixing for 3-4 minutes the glaze becomes smooth.
- Assembly
- Fill a piping bag with crème pat. Make a hole in the bottom of the éclair using the piping tip.
- Start squeezing room temperature crème pat into the eclairs and stop when they feel filled and heavy.
- Dip in slightly warm chocolate glaze. Allow to set.
- Enjoy!