Eclair Cocolate Recipe and Tools
Our family loves eclairs and request them all the time. Make them as dessert whenever you have company coming, they are always a hit!
HERE ARE THE TOOLS THAT YOU WILL NEED :
For The icing:
For the Choux:3. Baking Sheet - buy here.
4. Rolling Pin - buy here.
5. Piping Bag with large nazzle
For the top of Eclair:
6. Piping bag + Nazzle - buy here
Our Eclairs Chocolat Recipe:
For the choux
- 90g plain flour
- 1½ tsp caster sugar
- 75g unsalted butter, cut into cubes, plus extra for greasing
- 3 large free-range eggs, beaten
For the icing
- 2 gelatine sheets
- 75g caster sugar
- 25g good quality cocoa powder
- 50ml double cream
For the filling
2 cups whole, 2 percent fat, or 1 percent fat milk
1/2 vanilla bean, split lengthwise
6 egg yolks
2/3 cup sugar
1/4 cup cornstarch
1 tablespoon cold unsalted butter
- Choux:First make the icing. Put the gelatine in a bowl of cold water to soften and set aside. Put the sugar, cocoa and cream in a pan along with 125ml water, bring to the boil and cook, whisking, until the mixture thickly coats the back of a teaspoon. Remove from the heat. Squeeze the excess water from the gelatine sheets, add to the pan and stir until dissolved. Set aside to cool.
- Preheat the oven to 200°C/fan180°C/gas 6. Line a baking sheet with baking paper. Sift the flour, sugar and a pinch of salt into a heap on a separate sheet of baking paper.
- Heat 220ml water and the butter in a large saucepan over a medium heat until the butter has melted. Increase the heat to bring it to a vigorous rolling boil.
- Using the baking paper as a funnel, quickly tip the flour mixture into the water and butter, then remove from the heat and beat vigorously with a wooden spoon until the mixture forms a thick paste that comes away cleanly from the sides of the pan.
- Gradually add the beaten eggs, beating between additions until you have a smooth, glossy mixture. (You may not need all the eggs – add just enough to give the choux pastry a thick dropping consistency.)
- Put the choux pastry in a piping bag with a large nozzle and pipe thick lines about 14cm long onto the lined baking sheet. Bake in the oven for 25-30 minutes until risen, golden and crisp. Remove from the oven, pierce in a couple of places along the top of each to allow steam to escape, then cool on a wire rack.
Filling: In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat. Immediately turn off the heat and set aside to infuse for 15 minutes. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the cornstarch and whisk vigorously until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture, reserving the saucepan. Pour the mixture through a strainer back into the saucepan. Cook over medium-high heat, whisking constantly, until thickened and slowly boiling. Remove from the heat and stir in the butter. Let cool slightly. Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
To finish, spoon the filling into a piping bag with a medium star-shaped nozzle. Cut the choux buns in half, then pipe in a generous amount of the filling. Reassemble the eclairs,Icing: drizzle with the icing. Chill. Remove from the fridge 15 minutes before you want to eat them, then serve.