Chocolate Eclairs


Loved by the ages, this pastry comes in a variety of ways: white chocolate, matcha tea, truffles, maple, etc. Since the classic version was missing from our collection, we decided to create one, with a modern twist.

Ingredients :

° 40g (1/4 cup) unbleached all-purpose flour
° 40 g (3 tablespoons) brown sugar
° 30 ml (2 tablespoons) soft unsalted butter
+light cream
° 105 g (12 cups) sugar
° 30g (3 tablespoons) all-purpose flour, unbleached
° 20 ml (4 teaspoons) cornstarch
° 1 egg
° 1 egg yolk
° 375 ml milk (1 1/2 cups)
° 5 ml (1 teaspoon) vanilla extract
° 1/2 cup (125 ml) 35% cream
choux pastry
° 60 ml (1/4 cup) of water
° 60 ml (1/4 cup) milk
° 40 g (3 tablespoons) unsalted butter
° 5 ml (1 teaspoon) of sugar
° pinch of salt
° 1/2 cup (75 g) unbleached all-purpose flour
° 2 eggs
chocolate fondant
° 6 ounces (170 g) dark chocolate (between 50% and 60% cocoa), chopped
° 15 ml (1 tablespoon) vegetable oil

* Preparation :

In a bowl, mix all the ingredients until the dough is done.Between 2 sheets of bakingpaper, roll out the dough for 1/8 inch (3 mm) thick. Freeze for 30 minutes.  Remove the top sheet. Using a knife, cut 6 14 by 3.5 cm (5 1/2 by 1 1/4 in) rectangles from the rind. Keep in the freezer until the eclair is assembled.
light cream
In a small saucepan, away from the heat, whisk together the sugar, flour, and cornstarch. Add eggs and egg yolk. Good mixing. Add milk and vanilla. Bring the mixture to a boil over medium heat, stirring constantly, scraping the bottom and sides of the saucepan until the mixture thickens. Take off the fire. In a colander, over a bowl, pass pastry cream to remove lumps.
Cover the surface directly with plastic wrap. Allow to cool and then place in the refrigerator for 3 hours or until completely cooled. When using pastry cream, mix it with a spoon to restore softness.
In another bowl, whisk the cream until stiff peaks form. Using a whisk, combine the whipped cream into the pastry cream. Place the light cream in the refrigerator until the eclair is assembled.
choux pastry
Meanwhile, in a saucepan, bring water, milk, butter, sugar and salt to a boil. Remove pan from heat. Add all the flour at once and mix vigorously with a wooden spoon until the dough forms a smooth ball sticking out from the sides.
Return to medium heat and cook, stirring, for 3 minutes or until dough is dry. This step is critical to the success of the cabbage recipe. A thin layer forms at the bottom of the bowl while the dough dries. Transfer the mixture to a bowl or mixer bowl.
Using a wooden spoon or flat whisk, beat the eggs, one at a time, stirring well between each addition, until the mixture is smooth and smooth.
Place the grill in the middle of the oven. Preheat oven to 190°C (375°F). Line a baking tray with a silicone mat or parchment paper.
Transfer the choux pastry to a pastry bag fitted with a 2-cm (3/4-inch) regular-tip tip. On a baking tray, slowly roll the dough into cylinders that are 14 cm (5 1/2 in) long and 2 cm (3/4 in) wide, spaced between them.
Place the cracker rectangles on the dough rollers without crushing them.
Bake for 5 minutes. Reduce the oven to 180°C (350°F) and cook for 20 minutes or until the eclair is golden brown. Allow to cool completely on a wire rack. Freeze at this point, if desired.
Using the round hand of the wooden spoon, pierce the lightning from end to end (see note). Using a regular 1-cm (1/2-inch) tip pastry bag, stuff each eclair with light cream through the holes.
chocolate fondant
In a bowl large enough to soak the eclair, melt the chocolate in the microwave for 1 to 2 minutes, stirring every 30 seconds. Whisk in the oil.
Quickly dip the eclairs into the fondant, rotating them as needed. Refrigerate 30 minutes before serving. The eclair will keep for 3 days in an airtight container in the refrigerator.

Enjoy !

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