Saturday, August 7, 2010

Chocolate Eclairs

So, I am back today with a much loved favourite, the chocolate éclair. I am a bit disappointed that I cannot continue with the previous theme of Thai food, but this morning when I was reading the "SMH Good Weekend" I cam across the food section and today they were talking about chocolate éclairs. I myself love desserts or anything sweet really, so I'm more than happy to share the recipe with your guys.

Chocolate Eclairs
120g plain flour
250ml milk (or water if preferred)
pinch salt
pinch caster sugar
120g unsalted butter
4 large eggs
pastry cream (recipe to follow)
optional, whipped cream
melted good quality dark or milk chocolate
decorations such as nuts if desired

To make choux-pastry shells: preheat oven to 180C and shift flour

Heat the milk, salt, sugar and butter in a large saucepan. Bring to the boil and remove from heat. Add the flour and beat vigorously with a wooden spoon until the mixture is smooth and starts to pull away from the sides of the pan, forming a ball. This may take around 20 seconds.

Return the saucepan to the stove over a low heat and continue to beat it for 1 minute. Place the mixture in a bowl of an electric mixer with a paddle attachment and beat at a high speed for 30 seconds. This will take some heat out of the mixture and release steam. This can also be done by a wooden spoon.

Reduce the speed slightly and add the eggs, one at a time, allowing each to incorporate thoroughly. The finished dough should be soft and glossy.

Place the dough in a piping bag with a large, plain nozzles and pipe 9cm lengths onto a lined, greased baking tray. Bake in the oven for about 20-30 minutes or until it is golden and crisp.

Place the pastries onto a cooling rack. With a sharp knife make a tiny slit at one end to allow the steam to escape. Leave it to cool completely before filling with pastry cream.

To assemble the éclairs: take a clean piping bag with a small, plain nozzle and fill with pastry cream. Make a hole at each end of the pastry and fill with pastry cream until you can see the cream at the other end.

Dip the tops of the éclairs into the melted chocolate. You can then decorate them with anything you wish. Leave them to set on a tray but make you you eat them the day you make them.

Pastry Cream
300ml milk
1 vanilla bean, split and seeds scrapped
3 egg yolks
60g caster sugar
200g plain flour
200g cornflour


In a saucepan, heat milk and vanilla bean on a medium heat just to the boil.

Place all other ingredients in a bowl with an electric mixer, using the paddle attachment, beat until pale and smooth.

Once the milk has boiled, remove from the heat and pour 1/3 into the egg mixture. Mix and then pour back into the saucepan with remaining milk.

Return the saucepan to a medium heat and, stirring continuously; bring the pastry cream gently to a boil. Stir for 30-60 seconds until it has thickened. Remove from the heat, pour into a clean bowl and immediately cover the surface with plastic wrap to prevent skin from forming. Leave to cool.

And there you have it, simple yet delicious and irresistible chocolate eclairs. Maybe something to try for dessert tonight, or even afternoon tea?

*thank goes to the "SMH Good Weekend" which provided the recipe

No comments:

Post a Comment