Chocolate eclairs

Chocolate Eclairs

Ingredients:

For Choux Pastries:

• 250ml (1 cup + 2 teaspoons) water
• 70g (5 tablespoons) butter
• 150g all-purpose flour
• 4 eggs
• 1/8 teaspoon salt

For Pastry Cream:

• 350ml (1 1/2 cups) cold milk
• 30g cornstarch
• 100g sugar
• 75g butter, room temperature
• 200ml (3/4 cup + 2 tablespoons) cold heavy whipping cream
• 1 teaspoon vanilla extract

For Chocolate Glaze:

• 150g chocolate chips (about 3/4 cup, depending on size)
• 125g (1/2 cup plus 2 teaspoons) heavy cream

Methods:

Prepare the Choux Pastries:

1. Preheat your oven to 400°F (200°C) and line two baking sheets with parchment paper.
2. In a medium nonstick saucepan, combine water, salt, and butter. Bring to a boil.
3. Add the flour to the boiling mixture and stir vigorously until a dough forms, and no lumps remain—this should take about 1 minute.
4. Remove from heat and let the dough cool for 5 minutes.
5. Gradually whisk in the eggs, one at a time, mixing thoroughly after each addition until the dough is smooth.
6. Transfer the dough to a pastry bag fitted with a large plain tip (like Wilton #1A). Pipe 3-4 inch long strips onto the prepared baking sheets, leaving about 1 inch of space between each strip.
7. Bake in the preheated oven for 15 minutes. Then, without opening the oven door, reduce the oven temperature to 340°F (170°C) and bake for an additional 15-20 minutes until the eclairs are golden brown.
8. Remove from the oven and let them cool on a wire rack.

Prepare the Pastry Cream:

1. In a small bowl, dissolve the cornstarch in 3-4 tablespoons of cold milk.
2. In a small saucepan, heat the remaining milk over low heat. Add 50g (1/4 cup) of sugar and stir until dissolved.
3. Once the milk is boiling, add the cornstarch mixture and whisk until smooth and thickened. Remove from heat and let it cool slightly.
4. In a large bowl, beat the softened butter with the remaining 50g (1/4 cup) of sugar and vanilla extract until light and fluffy.
5. Combine the butter mixture with the cooled milk mixture. Mix until smooth.
6. In another bowl, beat the cold heavy whipping cream until soft peaks form. Gently fold the whipped cream into the pastry cream mixture until well combined.
7. Using a small knife, cut 3 small X’s along the top of each cooled choux pastry. Pipe the pastry cream into the choux through each hole using a small piping tip (like Wilton #32).

Prepare the Chocolate Glaze:

1. In a medium saucepan, melt the chocolate chips and heavy cream together over a double boiler (or in the microwave in 30-second intervals), stirring until smooth.
2. Remove from heat and let it cool slightly.
3. Dip the top of each filled eclair into the chocolate glaze, then set it aside to allow the glaze to set.

Enjoy your delicious homemade chocolate eclairs!

FAQs for Chocolate Eclairs

1. Can I make the choux pastry ahead of time?

• Yes, you can make the choux pastry ahead of time. Bake the eclair shells and store them in an airtight container at room temperature for up to 2 days. If they lose their crispiness, you can reheat them in the oven at 300°F (150°C) for about 5-10 minutes before filling.

2. How should I store the filled eclairs?

• Once filled with pastry cream, store the eclairs in the refrigerator in an airtight container. They are best enjoyed within 24 hours as the pastry will start to soften due to the cream filling.

3. Can I freeze eclairs?

• Yes, you can freeze unfilled eclair shells. After baking, allow them to cool completely, then place them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or bag. When ready to use, thaw at room temperature and crisp them in the oven if needed.

4. Can I use a different filling instead of pastry cream?

• Absolutely! You can fill eclairs with whipped cream, custard, or even ice cream for a frozen treat. Flavored creams, such as chocolate or coffee, are also delicious alternatives.

5. My eclairs deflated after baking—what went wrong?

• Deflation usually occurs if the dough wasn’t cooked long enough on the stovetop or if the eclairs were underbaked. Make sure to cook the dough thoroughly and bake the eclairs until they are golden brown and firm to the touch. Avoid opening the oven door during baking to prevent temperature fluctuations.

Tips for Perfect Chocolate Eclairs

1. Measure Ingredients Accurately:

• Precision is key in baking, especially for choux pastry. Use a kitchen scale for the most accurate measurements, particularly when measuring flour.

2. Cool the Dough Before Adding Eggs:

• Allow the dough to cool slightly after cooking on the stovetop before adding the eggs. If the dough is too hot, the eggs may cook instead of blending smoothly into the mixture.

3. Pipe Consistently:

• For evenly-sized eclairs, use consistent pressure while piping the dough. If the dough is too thin or too thick, it may affect the final texture and shape of your eclairs.

4. Don’t Rush the Baking Process:

• Baking the eclairs at two different temperatures helps them rise and then dry out properly. Do not open the oven door during baking, as this can cause them to collapse.

5. Smooth Out Any Peaks:

• If your piped eclairs have any peaks or rough edges, smooth them out with a damp finger before baking. This will ensure they bake evenly and have a more professional appearance.

6. Use High-Quality Chocolate for the Glaze:

• The flavor of the chocolate glaze depends largely on the quality of the chocolate you use. Opt for good-quality chocolate with a high cocoa content for the best results.

7. Work Quickly When Filling:

• After making the pastry cream, fill the eclairs as soon as possible to maintain the cream’s consistency. If the cream sits too long, it might thicken or set, making it harder to pipe.

8. Serve Fresh:

• Eclairs are best enjoyed the same day they are filled and glazed. While you can refrigerate them, the pastry tends to soften over time, so aim to serve them as fresh as possible.

By following these tips and answering common questions, you’ll be well on your way to mastering the art of making delicious chocolate eclairs!