A French classic dessert that survived the time, this recipe was shared by my sister few years ago and ever since it has become one of those favorite desserts. I was initially intimidated to make the eclair, especially since it required cooking the flour.
Once I tried it was actually pretty simple. Here is a perfect companion for wedding , brunch or just when you are in the mood for a tasty bite.
How to make Chocolate Eclair? Choux Pastry to be exact.
- 1 cup of water
- ½ cup unsalted butter
- ½ tsp salt
- 1 ½ tsp sugar
- 1 cup flour
- 3-4 eggs. One for egg washing.
- 200g Chilled Pristine whipping cream.
- 250g Dairyland Dark Compound
- Preheat oven to 220 degrees, line a sheet pan with parchment paper.
- Mix the butter , water and sugar in a saucepan and bring to boil.
- Remove from the heat add the flour and salt, and stir until you get a soft ball.
- Allow to cool slightly, and transfer the mixture to a stand mixture with a paddle attachment.
- Beat in the 3 eggs one egg at a time until you get a smooth shinny paste. The paste should be thick and pourable. You may add an extra egg if mixture is to heavy.
- Transfer the paste into a large piping bag, pipe the dough into 4 or 5 inches long and leaving at least 2 inches between them.
- Beat one egg and egg wash the piped pastry.
- Bake for 15 minutes, then reduce to 190 degrees for 25 min until they are puffed and golden brown.
- Remove from oven and allow them to cool on a cooling rake.
- Prepare the whipping cream, whip the chilled cream for about 5 minutes until you get soft peaks.
- Once cooled, poke the back of the choux and fill it with whipped cream.
- Dip the top of éclair in the ganache and allow to cool.
Makes about 24 éclair, best served chilled .