Eclairs (French)
Eclairs

A small log-shaped bun made out of choux paste filled with cream and coated with icing

Ingredients:

For the Choux Pastry (light and aerated pastry dough)
  • ½ cup or 75 gms of flour
  • 50 gms butter
  • 125 ml water
  • 1 tsp sugar
  • 2 eggs
  • 1 egg for egg wash

For the filling
  • 1 cup milk
  • 3 egg yolks
  • 2 tbs sugar
  • 1 tbs corn starch
  • 1 tbs butter
  • Vanilla essence

For the Chocolate Glaze
  • 1/2 cup heavy cream
  • 1 cup of chopped dark chocolate


Methods:

Choux pastry

1. In a large saucepan, bring the water, butter, salt and sugar to a boil. Take the pan off the heat and stir in the flour with a wooden spoon till incorporated. Return to the heat and cook - stirring, till the flour forms a ball and pulls away from the side of the pan. Take the pan off the heat. Add eggs, 1 egg at a time. Mixing well until the dough is smooth and glossy and the eggs are completely incorporated. (Tip: The dough should be thick, and drop off the spoon easily when shaken)

2. Pour dough into a ‘piping bag’ (a cone-shaped hand-held cake decoration bags). Line a baking tray with parchment paper. “Pipe” (using the piping bag) fat lengths of dough (about the size and shape of a hot dog) onto the lined baking tray, leaving 2 inches of space between them. Brush with egg-wash. Bake in a preheated oven 200 deg C for 30 mins or till the choux buns are golden brown.

Filling:

1. Heat the milk in a pan. Add vanilla essence and boil over medium heat. Set aside.

2. In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the corn starch and whisk until no lumps remain. Add the mixture to the kept aside boiled milk.

3. Cook over medium-high heat, whisking constantly, until thickened. Remove from the heat and stir in the butter and refrigerate the custard for further use. (Tip: The custard can be made up to 24 hours in advance.)

Glaze:

1. Heat the cream just until it boils. Take it off the heat.

2. Add the chopped chocolate and whisk until melted and smooth. Set aside. (Tip: The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over a pan of hot water when ready to use.)

Assembling:

1. Transfer the prepared filling to a ‘piping bag’ fitted with nozzle. Pierce the underside of each éclair with the tip of the nozzle, gently squirting a little of the filling into the éclair.

2. Dip the tops of the éclairs in the warm chocolate glaze and set aside.

3. Best served chilled
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