Total time : 6 hours Servings : 24-25 Cuisine : French
Ingredients : For Choux Pastry :
236 ml water
118 ml butter
½ tsp salt
1 tbsp granulated white sugar
226 grams all-purpose flour
1 tsp vanilla extract
4 large eggs
Filling for the Eclairs :
1 ½ cups of Vanilla Pastry Cream
For Chocolate Glaze :
340 grams semisweet chocolate
¾ cup whipping cream
A pinch of salt
2 tbsp butter
Instructions :
Step 1
Preheat oven to 375°F.Place the water, butter, salt and sugar in a medium-sized saucepan and heat over medium heat while stirring occasionally. As soon as the water comes to a boil, move the pot away from the stove and add all of the sifted flour into the boiling liquid. Using a wooden spoon or a heat-proof silicone spatula, stir the mixture vigorously to allow the flour to absorb all the water and form a ball of dough, and remove any flour clumps in the dough.
Step 2
After about 45 - 60 seconds of mixing, return the saucepan to the stove, and let the dough cook for a further 2 - 3 minutes while stirring and mixing. Do this until you see a film of dough forming on the bottom of your saucepan .Remove the saucepan from the heat and transfer the dough into a large mixing bowl. Mix the dough gently, for about 2 - 3 minutes, to release the steam and to let it cool down. Alternatively, you can flatten the dough along the wall of the mixing bowl and let it cool down for a few minutes.
Step 3
Crack all the eggs into a jug and whisk well to combine.When the dough has cooled down, mix in the vanilla . Next add the eggs in 5 - 6 additions, mixing each addition well into the dough before adding more. You can use a stand mixer or a spatula to mix in the eggs. Stop adding eggs when the dough starts to get a sheen, and looks glossy.
Step 4
Place the dough in a 16 inch pastry bag and secure the bag opening, and set it aside until you get the baking trays ready. Line a baking tray with a silicone mat. Also have a bowl of water and a bowl of confectioner’s sugar with a small mesh strainer ready as well.Fit a different pastry bag with a ½ inch French star tip. Then snip the end off of the choux pastry bag from the previous step, and place that in the bag with the French star tip.Hold the pastry bag at a 45° angle, with the French star tip touching the silicone . Pipe eclairs (4 - 5 inches in length) on the silicone lined baking tray.
Step 5
Place the baking tray in the middle rack of your oven, and set the timer to 25 minutes. After 25 minutes, check if the eclairs have turned golden brown. Close the oven door and let the eclairs bake for a further 5 - 10 minutes until they turn a darker golden color. Remove them from the oven, let them cool down for about 10 minutes on the baking tray and then transfer them onto a wire rack.Repeat until you have used up all of your choux pastry.Once the eclairs have cooled down, they are ready to be filled.
Step 6
Make vanilla pastry cream or chocolate pastry cream , the day before, and let it chill in the fridge overnight.Place the filling of your choice in a 16 inch pastry bag, with a small round tip (5 - 10mm in diameter).Use a French star tip or the round tip to carefully make 3 holes on the bottom of your eclair shells. Fill the eclair shells with with pastry cream through these holes.
Wipe off any excess pastry cream. Repeat with all the eclair shells.
Step 7
Place the chocolate chips in a large, microwave-safe bowl. Heat the cream and salt in a separate bowl in the microwave or a saucepan. When the cream starts to simmer, immediately pour it over the chocolate chips. Add butter. Stir the chocolate chips until they have completely melted . Dip each filled eclair in the chocolate glaze. Place the glazed eclairs on a wire rack and allow the chocolate glaze to set. And Voila !!!
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