Chocolate Eclairs
This recipe is not difficult to make, however, it is time consuming. And well worth it! I suggest making it in stages starting first with the pastry cream (day 1), then choux dough (day 2) and finally baking off the choux, making the chocolate sauce (or use a commercial one which I do!) and putting everything together (day 3.)
STEP ONE: Vanilla Pastry Cream (Crème Pâtissière)
Ingredients:
Have all ingredients at room temperature.
2 cups whole milk
1 plump vanilla bean (or 1 Tablespoon pure Vanilla extract)
6 large egg yolks (save the whites for another use such as to make a soufflé)
½ cup granulated sugar
A pinch of salt
1/3 cup cornstarch, sifted
1 Tablespoon Rum
3 ½ Tablespoons unsalted butter, divided into four equal pieces
Cooking directions:
1. Put the milk in a saucepan.
2. Prepare the vanilla bean by cutting the pod lengthwise and scraping out the pulp.
3. Add pod and pulp (tiny beans) to the milk.
4. Gently warm the milk over a low heat. Remove from heat, cover and set aside allowing the vanilla bean to infuse into the milk for 10 minutes.
5. Whisk the egg yolks in a heavy-bottom medium sized saucepan.
6. Gradually beat in the sugar and salt continue whisking until thick and lemon colored.
7. Sift the cornstarch over the mixture and whisk it in.
8. Then, by dribbles initially add the warm milk. This will bring the temperature up slowly so that the yolks do not curdle.
9. Remove vanilla pod.
10. Place saucepan over a moderate heat and whisk constantly while the mixture comes to a boil. Stir vigorously for about two minutes as the pastry cream thickens. Switch to a wooden spoon to make sure you stir in everything from the bottom and around the edges of the pot.
11. When the pastry cream holds its shape in a spoon remove the pan from the heat.
12. Pass the sauce through a fine-meshed sieve into a separate bowl.
13. Stir frequently until cool. (You can speed up this process by using an ice bath).
14. Add the rum ( vanilla extract, if using) then, whisk in the butter. (Optional)
15. Place a piece of plastic wrap over the surface of the cream to keep a skin from forming.
16. Refrigerator for up to three days.
17. Before using, whisk up the chilled mixture. If too thick, you can lighten up with a little whipped cream.
STEP TWO: Choux Pastry (Pâte-à-choux)
Ingredients:
Have all ingredients at room temperature.
I cup water
1 stick (1/2 cup) sweet butter, cut into small pieces
1/8 teaspoon salt
1 Tablespoon sugar
1 cup all-purpose flour
5 large eggs
Cooking Instructions
1. Preheat oven to 425⁰ F.
2. Line two cookie sheets with silicon pads or parchment paper.
3. Fit a pastry bag with a ½ inch round or star tip and keep nearby.
4. In a medium size, heavy bottomed saucepan, bring water, butter, salt and sugar to a boil. Continue to cook over high heat until butter is thoroughly melted.
5. Remove the pan from heat and add flour all at once. Stir vigorously with a wooden spoon until mixture pulls away from the side of the pan and forms a ball.
6. Return mixture to a medium heat and stir 1-2 minutes until dough starts to dry out a bit.
7. Transfer mixture into a standing mixer fitted with a paddle attachment. You can also use a hand mixer.
8. Working at a high speed, add one egg at a time, making sure each one is fully incorporated. The dough is ready when it is smooth, thick and shiny.
9. With the dough still warm, put one half of it in the pastry bag and pipe out thin fingers (3- inches long) of dough. Space two inches apart. (At this point, you can freeze the éclairs for up to one month before you bake them. No need to defrost! Just cook a little longer.)
10. Bake for 20 minutes at 425⁰F then turn down to 375⁰F and bake another 7 minutes until golden brown. Turn off the oven.
11. Remove from oven and piece the bottom of each éclair with a sharp knife. Return them to the oven for 5 more minutes.
12. Transfer to a rack and cool to room temperature. The éclairs can be kept in a cool, dry place for several hours before filling.
STEP THREE: Filling the éclairs:
1. Slice the éclairs horizontally and remove any excess dough.
2. Lightly whisk the pastry cream.
3. With a small spoon (I use a demi-tasse spoon) fill the cavity with the pastry cream.
4. Close the top and then carefully frost with a commercial chocolate sauce. Be sure to have this at room temperature so that is spreads easily.
5. Serve immediately for the best results.
Makes: 24
Wine recommendations: None. Just enjoy the splendor and richness of the éclair’s taste. Serve coffee or espresso afterwards. Then, break out the after-dinner digestifs.