Have a company coming? This tasty French Chocolate Eclair would surely impress your guests. It’s easier than you think!
9 tablespoons butter
2 teaspoons sugar
1/2 teaspoon salt
1 cup flour
4 large eggs (lightly beaten)
1 cup of water
2 cups of milk
1/3 cup each sugar and cornstarch
1 tablespoon butter
4 egg yolks
1 1/2 cup chocolate chips (semisweet)
1 cup warm heavy cream
- Preheat oven to 400 degrees Fahrenheit and line a sheet pan with parchment paper.
- Combine flour, salt, and sugar in a bowl.
- Put water and butter in a pan and bring to a boil. Remove from heat and stir in the flour mixture. Use a wooden spoon to stir the mixture until it turns to a “ball”. Let it cool a little bit, make an indentation, and slowly stir in the beaten eggs. Mix well until it comes together like a sticky paste. Let it cool slightly.
- Transfer the mixture into a pastry bag with a half-inch round tip and pipe out a line about 4 inches long. Using a spoon or your fingers, form into place. You should be able to make up to a dozen eclairs.
- Bake for 15 minutes at 400 degrees Fahrenheit. Reduce heat to 350 degrees Fahrenheit and bake for another 25 minutes or until golden brown and puffy.
- Turn the oven off and keep the door open. Make half-inch incisions on each eclair and leave the oven door open for about 10 minutes.
- Combine egg yolks, cornstarch, and sugar in a heat-safe bowl. Mix until smooth.
- Pour the milk into a large saucepan along with the vanilla paste and pod. Bring it to a simmer and then strain out the bean. Let it cool down a little bit and then slowly add the mixture to the egg mixture. Combine well.
- Pour the egg mixture back into the saucepan, but this time, let is pass through a fine-mesh sieve. Heat it and bring it to a boil until it gets thickened. Remove from heat, let it cool, and whisk butter until smooth. Transfer to a shallow container and put it in the fridge until needed.
Filling the shells:
- Pierce bottom of eclairs (3 holes).
- Put the pastry cream into a pastry bag and fill each hole in the eclairs with the cream.
Making the glaze:
- Put the chocolate chips in a heat-safe bowl and then pour the hot cream over. Wait for up to 4 minutes and whisk until ganache is formed.
- To keep chocolate in liquid form, place bowl over a simmer saucepan filled with up 2 inches of water.
- Dip each eclair (about 1/3) topside down to coat with chocolate. Place on a cooling rack.
- Refrigerate until ready to serve.
If you want to make uniform shells, create a marking on the parchment paper using a pencil.
- Cuisine: French