Chocolate,  Dessert,  Pastries

Chocolate Éclairs

 

Éclairs are long Choux pastries that are filled with custard and topped with fondant icing.  The custard is traditionally flavoured with vanilla, cocoa or coffee, however it can take on other flavourings as well.  Éclairs are a common offering at pastry shops in France and are popular due to their delicate textures and flavours as well as being a lighter option.  This éclairs recipe features an airy Choux pastry that has that hollow centre perfect for filling, a creamy, not-too-sweet cocoa custard filling and a glossy, chocolate ganache icing.  The ganache icing is not too runny, as many fondant icings are, which makes for pretty looking éclairs.

 

 

 

 

 

Tips for Making Perfect Eclairs

 

  1. Dry out the choux dough sufficiently:  When drying out the choux dough it must be dried until it is shiny, before it is cooled and the eggs are added.  If the dough is not dry enough, you will not be able to add the sufficient amount of eggs/egg whites to achieve airy choux pastries.
  2. Add the right amount of eggs: Add eggs to the dough only until it forms a “V” at the end of a spatula when the spatula is dipped into it.  If the dough is too liquid, the baked pastries will be flat and if the dough is too stiff, it will not rise as much in the oven.
  3. Do not under-bake:  Ensure you bake the pastries sufficiently by achieving a deep golden colour.  If the dough is under-baked the pastries will soften outside the oven and will not have the desired crispness.  They will also be harder to fill.
  4. Be careful not to burn the custard filling: Custards like this chocolate custard filling can burn easily during cooking due to the thickness of the custard.  Burned custard will have burnt bits throughout which look and taste unappealing.  You can avoid burning the custard by stirring it constantly and scraping the bottom of the pot while it is cooking, and also by cooking it on lower heat and not longer than necessary.
  5. Chill the cooked pastry cream immediately: It is important to cool the pastry cream in the refrigerator immediately after it is made to prevent bacterial growth.
  6. Cover the custard filling with parchment: Covering the chocolate custard filling with parchment paper while it is cooling in the refrigerator will prevent a tough skin from forming on top.

 

 

Recipe Q & A

 

Q:  Why are there lumps in my chocolate custard filling?

A:  Lumps may form in the custard if it burns during cooking or if the egg yolks and sugar aren’t mixed together immediately when combined.  In the latter case, the sugar “burns” or dries out the egg yolks resulting in the formation of hard lumps in the cooked filling.

Q:  How do I know if the eclair is filled with enough chocolate custard? 

A:  The custard should start coming out of the holes in the choux pastry.  Also filled pastries should feel heavy when held in your hand.

Q:  How do I store the eclairs? 

A:  The eclairs can be stored in the refrigerator for up to 3 days.

 

 

 

Chocolate Éclairs

 

Recipe By:       Blue Ribbon Eats, with the choux pastry adapted from this recipe from Food Network

Servings:         20 eclairs
Prep Time:     75 minutes
Baking Time:  40 minutes

 

 

 

INGREDIENTS

 

Choux Pastry:

1 cup water
80g unsalted butter
1 tablespoon white sugar
1/8 teaspoon sea salt
160g all-purpose flour
4 large eggs
2 large egg whites

 

Chocolate Custard Filling:

1/3 cup berry sugar
2 1/2 cups 1% milk
6 large egg yolks
2 tablespoons cornstarch
6 tablespoons (84g) unsalted butter
1 cup semisweet chocolate chips (Kirkland brand)
1 1/2 teaspoons vanilla extract

 

Chocolate Glaze:

1 cup heavy cream
200g high-quality semi-sweet chocolate (I use Kirkland Signature Chocolate Chips, Semi-sweet)
25g honey
50g unsalted butter, at room temperature, chopped

 

 

INSTRUCTIONS

 

Choux Pastry:
  1. In a bowl combine the eggs and egg whites and stir with a whisk to blend.  In a large pot add the water, butter, sugar and salt.  Bring the mixture to boil over high heat.  When the mixture is boiling, immediately remove the pot from the heat.  Add the flour to the pot and stir with a spatula until blended.  Turn the heat to medium-high and place the pot back on the stove.  Cook the dough, stirring constantly, until the dough forms a ball, a thin crust forms on the bottom of the pot and the dough develops some shine, ~ 3 minutes.
  2. Remove the pot from the heat and transfer the dough to the bowl of a mixer.  Mix the dough on low speed until it stops steaming and is cooler, ~ 5 minutes.
  3. Add 1/3 of the egg mixture to the dough and mix on low speed until combined.  Remove the mixer bowl from the mixer and add the egg mixture in increments until the dough forms a thick paste that can be piped.  You will not use all the eggs in the dough as it will make it too thin so do this step carefully.  The dough will be at the right consistency when you dip a spatula into it and when you remove it a ‘V’ forms at the end of the spatula.
  4. Fill a piping bag fitted with a 12mm decorating tip with the dough.  On a baking sheet lined with a silicon mat pipe lines of dough ~1 inch wide and 5 inches long, leaving ~2 inches of space between each to allow the dough to expand.
  5. Bake at 425°F for 10 minutes.  Then bake at 350°F for another 25-35 minutes or until the pastries are golden brown and set.

 

Chocolate Custard Filling:
  1. In a medium-large pot add the milk.  In a large heat-proof bowl add the berry sugar and egg yolks.  Mix with a whisk until the mixture is pale yellow.  Add the cornstarch and mix until blended.  Bring the milk to boil, stirring frequently with a whisk to prevent burning.  Pour half of the milk into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter.  Stir with a whisk until blended.  Add the chocolate chips and stir until blended.  Add the vanilla extract and stir until blended.
  2. Pour the custard into a heatproof bowl, cover the top with parchment paper, and refrigerate until cool.
  3. Make two small holes in the bottom of each choux pastry, one on each end, using the tip of a sharp knife.  Fit a piping bag with a 12mm tip and fill the piping bag with the cooled custard.  Pipe the custard into each hole until the centre of the choux pastry is filled.

 

Chocolate Glaze:
  1. In a medium pot combine the heavy cream and honey and stir to blend with a whisk.
  2. In a large heat-proof bowl add the chocolate.  Microwave for ~45 seconds to soften.
  3. Bring the cream mixture to boil.  Pour over the chocolate and leave for ~30 seconds.  Stir with a spatula until smooth and glossy.  Add the butter gradually, stirring constantly until blended.
  4. Dip the filled éclairs in the warm chocolate glaze and place on a tray lined with parchment paper.  Refrigerate the éclairs until the glaze is set.

 

 

 

Yields 20 eclairs

Chocolate Éclairs

1 hr, 15 Prep Time

40 minCook Time

1 hr, 55 Total Time

Save RecipeSave Recipe
Recipe Image

Ingredients

Choux Pastry:

1 cup water

80g unsalted butter

1 tablespoon white sugar

1/8 teaspoon sea salt

160g all-purpose flour

4 large eggs

2 large egg whites

Chocolate Custard Filling:

1/3 cup berry sugar

2 1/2 cups 1% milk

6 large egg yolks

2 tablespoons cornstarch

6 tablespoons (84g) unsalted butter

1 cup semisweet chocolate chips (Kirkland brand)

1 1/2 teaspoons vanilla extract

Chocolate Glaze:

1 cup heavy cream

200g high-quality semi-sweet chocolate (I use Kirkland Signature Chocolate Chips, Semi-sweet)

25g honey

50g unsalted butter, at room temperature, chopped

Instructions

    Choux Pastry:
  1. In a bowl combine the eggs and egg whites and stir with a whisk to blend.  In a large pot add the water, butter, sugar and salt.  Bring the mixture to boil over high heat.  When the mixture is boiling, immediately remove the pot from the heat.  Add the flour to the pot and stir with a spatula until blended.  Turn the heat to medium-high and place the pot back on the stove.  Cook the dough, stirring constantly, until the dough forms a ball, a thin crust forms on the bottom of the pot and the dough develops some shine, ~ 3 minutes.  
  2. Remove the pot from the heat and transfer the dough to the bowl of a mixer.  Mix the dough on low speed until it stops steaming and is cooler, ~ 5 minutes.  
  3. Add 1/3 of the egg mixture to the dough and mix on low speed until combined.  Remove the mixer bowl from the mixer and add the egg mixture in increments until the dough forms a thick paste that can be piped.  You will not use all the eggs in the dough as it will make it too thin so do this step carefully.  The dough will be at the right consistency when you dip a spatula into it and when you remove it a 'V' forms at the end of the spatula.  
  4. Fill a piping bag fitted with a 12mm decorating tip with the dough.  On a baking sheet lined with a silicon mat pipe lines of dough ~1 inch wide and 5 inches long, leaving ~2 inches of space between each to allow the dough to expand.  
  5. Bake at 425°F for 10 minutes.  Then bake at 350°F for another 25-35 minutes or until the pastries are golden brown and set.
  6. Chocolate Custard Filling:
  7. In a medium-large pot add the milk.  In a large heat-proof bowl add the berry sugar and egg yolks.  Mix with a whisk until the mixture is pale yellow.  Add the cornstarch and mix until blended.  Bring the milk to boil, stirring frequently with a whisk to prevent burning.  Pour half of the milk into the egg yolk mixture and mix quickly to blend.  Pour all of the milk-egg yolk mixture into the pot.  Turn to medium heat and cook the custard, stirring constantly and scraping the bottom of the pot, until it bubbles for ~30 seconds.  Remove the pot from the heat and add the butter.  Stir with a whisk until blended.  Add the chocolate chips and stir until blended.  Add the vanilla extract and stir until blended.
  8. Pour the custard into a heatproof bowl, cover the top with parchment paper, and refrigerate until cool.
  9. Make two small holes in the bottom of each choux pastry, one on each end, using the tip of a sharp knife.  Fit a piping bag with a 12mm tip and fill the piping bag with the cooled custard.  Pipe the custard into each hole until the centre of the choux pastry is filled.  
  10. Chocolate Glaze:
  11. In a medium pot combine the heavy cream and honey and stir to blend with a whisk.
  12. In a large heat-proof bowl add the chocolate.  Microwave for ~45 seconds to soften.
  13. Bring the cream mixture to boil.  Pour over the chocolate and leave for ~30 seconds.  Stir with a spatula until smooth and glossy.  Add the butter gradually, stirring constantly until blended. 
  14. Dip the filled éclairs in the warm chocolate glaze and place on a tray lined with parchment paper.  Refrigerate the éclairs until the glaze is set. 

Nutrition

Calories

5835 cal

Fat

406 g

Carbs

541 g

Protein

69 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
7.8.1.2
32
https://evipatissier.com/2019/01/04/chocolate-eclairs/

 

 

 

 

 

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe:

Social media & sharing icons powered by UltimatelySocial
Facebook
Pinterest
Pinterest
INSTAGRAM