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How to Make Chocolate Éclairs | Chocolate Éclairs | Healthy Recipes
Ingredients
Pâte à Choux – Pastry Dough
– 1 cup water
– 4 large eggs
– 1 large egg white
– pinch of kosher salt
– 1 tablespoon sugar
– 3 ounces unsalted butter
– 5 3/4 ounces bread flour
Pastry Cream – Crème Pâtissière
– 1 ounce unsalted butter, room temperature
– pinch of kosher salt
– 1 ounce cornstarch
– 1 tsp vanilla extract
– 2 cups whole milk
– 2 large eggs
– 1 large egg yolk
– 4 ounces sugar
Ganache
– 1 cup heavy cream
– 9 oz. semi-sweet chocolate morsels
– 1 tablespoon light corn syrup (Optional – Use it for shiny chocolate)
Step 1
P’te à Choux – Pastry Dough Recipe Measure out your bread flour. I’m using a digital scale.
Step 2
Add the sugar and salt to a pot with 1 cup of water. Stir well to combine. Add the butter. Bring to a boil.
Step 3
Add in the bread flour.
Step 4
Stir to combine.
Step 5
Keep stirring and the dough will start to come together. Turn the heat down to low.
Step 6
As you continue stirring, you should be able to easily form a ball out of the dough. Continue stirring for a few more minutes.
Step 7
Put the dough into a medium sized bowl and beat with a mixer on low until the dough cools down.
Step 8
Set your mixer to low speed and add your eggs one at a time. Fully incorporate each egg before you drop in another. Don’t forget to add the one extra egg white.
Step 9
Place the choux pastry dough into a gallon zip lock bag (one without an expandable bottom) and cut off the tip.
Step 10
Place parchment paper on a baking sheet.
Step 11
Place the baking sheet on the middle rack of the oven.
Step 12
If you don’t have a pastry bag: If you don’t own a pastry bag with a plastic tip/coupler, go ahead and use a knife to slice through the middle of each éclair shell lengthwise. Put the sliced éclairs back in the oven for a few minutes just so the inside can dry out a bit.
Step 13
How to make Pastry Cream Recipe – Weigh out 2 ounces of sugar in a small bowl.
Step 14
In a pot over medium-low heat, add the whole milk and 2 ounces of sugar and bring to a slow simmer.
Step 15
While waiting for the milk and sugar to come up to a slow simmer, weigh out 1 ounce of cornstarch in a small bowl. Weigh out an additional 2 ounces of sugar and place in another small bowl.
Step 16
Whisk the eggs and egg yolk together in a medium sized bowl. Then add the cornstarch mixture and whisk until combined and smooth.
Step 17
Once the pot of milk and sugar has come up to a slow simmer, VERY SLOWLY pour 1/4 of the pot into the bowl of eggs/cornstarch mixture while VIGOROUSLY WHISKING.
Step 18
Put the pot down on a cool burner and VERY SLOWLY pour the tempered egg mixture into the pot while VIGOROUSLY WHISKING. Continue whisking for 5-6 minutes non-stop.
Step 19
It will thicken up and boil. When it looks as though it is pulling away from the pan, turn off the burner and place the pot on a cool burner.
Step 20
Pour the mixture into a fine-mesh sieve over a medium-sized bowl.
Step 21
Add the butter and vanilla to the sieved cream.
Step 22
Mix until fully combined. Since the cream is still hot, the butter should melt pretty quickly.
Step 23
Cover the pastry cream with plastic wrap. Be sure that the plastic wrap is pushed right up against the pastry cream otherwise a film will develop on top. Refrigerate the pastry cream.
Step 24
Remove the pastry cream from the fridge once it is cold.
Step 25
Ganache Recipe – When the heavy cream starts to simmer, take the pot off the heat and slowly pour in the semi-sweet chocolate morsels while stirring with a spoon.
Step 26
Keep stirring until the chocolate has fully melted.
Step 27
Once the ganache has the consistency of almost a pudding but still drips like a liquid, dip the top of each eclair into the ganache.
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