inthekitchen
Chocolate Éclair
Two layers of chocolate , a piping bag and tiny flakes of gold transform a cream puff into a fabulous dessert for a special day .
INGREDIENTS Choux Pastry 1 / 4 cup water 1 / 4 cup milk 3 Tbsp unsalted butter 1 tsp sugar pinch of salt 1 / 2 cup all purpose flour 2 eggs
Chocolate Custard Cream 2 / 3 cup sugar 1 / 3 cup cornstarch 5 egg yolks 2 cups milk 1 / 2 tsp vanilla extract 2 / 3 cup dark chocolate
Chocolate Ganache 1 1 / 3 cups chopped , high quality semi-sweet chocolate 1 cup heavy whipping cream
Garnish chocolate shavings gold dust
METHOD Choux Pastry 1 . Heat water , milk , butter , sugar and salt in a saucepan until it starts to simmer . 2 . Once simmering , take it off the stove and quickly add flour . 3 . Stir in flour vigorously until smooth . 4 . Return the saucepan to the stove and cook the dough until an even dough ball is formed , approx . 3-5 minutes , a slight film of dough should stick to the saucepan . 5 . Transfer the dough to a cold mixing bowl . 6 . Allow to cool about 20 minutes . 7 . Preheat oven to 400 ° F 8 . Beat the eggs in a separate bowl . 9 . Once dough is cooled add eggs in 3 portions .
10 . Using a whisk or spatula mixing each egg portion added so it is even and smooth . 11 . Using a piping bag fitted with an éclair tip , pipe 5 1 / 2 “ tube at a diagonal , allowing about 1 ” between each éclair . 12 . Bake for 40 minutes until golden brown ( do not open oven while they are baking ). 13 . Eclairs are done when puffed up and feel light and hollow when lifted .
Chocolate Custard Cream 1 . In a bowl add 1 / 3 cup sugar , egg yolks , cornstarch and mix until smooth . 2 . In a saucepan add 1 / 3 cup sugar , milk and vanilla and bring to a simmer . 3 . Add 1 / 3 at a time of the hot milk mixture to the egg yolk mixture and mix until fully incorporated . 4 . Transfer back to the saucepan and cook on low while constantly stirring until a thick custard is formed . 5 . Once thick transfer to a cool mixing bowl and add chocolate . 6 . Allow the chocolate to melt then mix to obtain a smooth chocolate custard .
Chocolate Ganache 1 . In a small saucepan , bring the heavy whipping cream to just a simmer . 2 . Remove immediately from heat and pour over chopped chocolate , making sure to cover chocolate completely . 3 . Let sit without mixing for 5 minutes . 4 . Stir until smooth . 5 . Let sit at room temperature for 15 minutes before using .
Assembly 1 . Make 3 holes at the bottom of the éclairs , do not puncture the top .
2 . Fill each hole with the cold chocolate custard . 3 . Dip the filled éclair in the warm ganache . 4 . Garnish with chocolate shavings and gold dust .
Yield 6- 8
ciao ! / apr / may / two thousand twenty-four 13