Choux-Pastry

Choux Pastry Recipes Leave a comment

Chocolate Éclair,

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.

You’ll need;

  • 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.

For Filling

For Ganache

  • 250g  Dairyland Dark Compound

Direction

  • 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 .

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