Instructions:
Prepare the choux batter:
Preheat the oven to 400 F and line two sheet pans with a parchment paper.
In a medium non-stick pot combine water with salt and bring to a boil.
Add butter and bring to a boil one more time.
Add flour and whisk vigorously until no lumps remain and the batter thickens about 1 minute.
Remove pot from the heat and let the batter cool for 5 minutes.
Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs, one at a time
Using a pastry bag fitted with a large plain tip (I use Wilton #1A), pipe fat lengths of dough (about ¾ – 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them.
Bake for 15 minutes.
Without opening the oven door, reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.
Prepare the pastry cream:
In a small bowl dissolve cornstarch in 3-4 tablespoons of milk.
To a small saucepan add the remaining milk and bring it to a simmer. Add 50 grams (1/4 cup) of sugar and stir until sugar dissolves.
When milk starts to boil, add dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.
In a large bowl beat the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns almost white.
Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
In a large bowl and using the electric mixer, beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.
For the chocolate glaze:
Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth.
Alternatively, you can eat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
Remove from the heat and cool for a few minutes.
Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
If you’re interested in making chocolate eclairs at home, here are some tips to help you achieve delicious results:
1. Master the choux pastry: The choux pastry is the foundation of a good eclair. Make sure to follow the recipe closely, paying attention to the proportions and method. Properly cooked and puffed choux pastry shells should be light, airy, and slightly crisp.
2. Use quality ingredients: Choose high-quality chocolate, preferably dark chocolate with a cocoa percentage of 70% or higher, for the ganache topping. It will provide a rich and intense flavor. Additionally, use fresh eggs, whole milk, and good-quality vanilla extract for the custard filling.
3. Piping the pastry: Use a piping bag fitted with a large, plain tip to pipe the choux pastry onto the baking sheet. Pipe them into oblong shapes, about 4-5 inches long, with enough space between them to allow for expansion while baking. Smooth out any peaks with a wet finger or a lightly wet spatula.
4. Bake and cool properly: Bake the choux pastry shells in a preheated oven until they are golden brown and crisp. Once baked, remove them from the oven and let them cool completely on a wire rack before filling. This helps to maintain their texture and prevent them from becoming soggy.
5. Fill just before serving: To prevent the pastry from becoming soft, fill the eclairs with the custard just before serving. You can use a piping bag with a small round tip or cut a small slit in the bottom of each eclair and pipe the custard inside. This keeps the shells crispy and maintains the contrast between the creamy filling and the pastry.
6. Ganache perfection: When making the chocolate ganache, ensure that it’s smooth and glossy. Heat the cream until it’s hot but not boiling, then pour it over the chopped chocolate. Let it sit for a minute or two before stirring until the chocolate is completely melted and the mixture is smooth. Allow the ganache to cool slightly before dipping the top of each filled eclair into it.
7. Optional decorations: Once you’ve dipped the tops of the eclairs into the ganache, you can get creative with decorations. You can drizzle melted white or milk chocolate over the top, sprinkle chopped nuts, or dust them with powdered sugar for an added touch of elegance.
Remember, making eclairs requires some practice, so don’t be discouraged if your first batch doesn’t turn out perfectly. Enjoy the process and savor the delicious results!
Certainly! Here are some notes on making chocolate eclairs:
1. Choux Pastry:
– Use a heavy-bottomed saucepan and cook the flour, water, butter, and salt mixture over medium heat until it forms a smooth ball of dough.
– Transfer the dough to a mixing bowl and let it cool slightly before gradually adding eggs, beating well after each addition, until the dough is smooth and glossy.
– Pipe the dough onto a baking sheet lined with parchment paper, forming oblong shapes about 4-5 inches long.
– Bake the shells at a high temperature initially to create steam, then reduce the temperature to allow them to dry out and crisp up.
2. Custard Filling:
– Prepare a classic custard by heating milk in a saucepan until it’s hot but not boiling.
– In a separate bowl, whisk together egg yolks, sugar, cornstarch, and a pinch of salt until well combined.
– Slowly pour the hot milk into the egg mixture while whisking continuously.
– Return the mixture to the saucepan and cook over medium heat, stirring constantly until it thickens.
– Remove from heat and stir in vanilla extract. Let it cool completely before filling the eclairs.
3. Chocolate Ganache:
– Chop dark chocolate into small pieces and place it in a heatproof bowl.
– In a small saucepan, heat heavy cream until it starts to simmer.
– Pour the hot cream over the chocolate and let it sit for a minute or two.
– Stir the mixture until the chocolate is completely melted and the ganache is smooth and glossy.
– Allow the ganache to cool slightly before dipping the tops of the filled eclairs into it.
4. Assembly:
– Using a piping bag or a small round tip, fill the cooled choux pastry shells with the custard filling just before serving to keep the shells crisp.
– Dip the top of each filled eclair into the slightly cooled chocolate ganache, ensuring it’s evenly coated.
– Place the dipped eclairs on a wire rack to allow the ganache to set.
– Optional: Decorate the tops with melted chocolate drizzles, chopped nuts, or a dusting of powdered sugar.
Remember to enjoy your homemade chocolate eclairs as fresh as possible for the best taste and texture. Happy baking!