Eclairs | Dish25

Описание: The eclair originated in France. It is made with choux pastry, filled with pastry cream (crème pâtissière) and dipped in choclolate ganache. Fancy but easy to make. Delicious till the last bite. Try the recipe and let us know in the comments below.

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ECLAIRS RECIPE

INGREDIENTS

Vanilla Pastry Cream:

Egg yolks 3
Sugar 5 tbsp
Corn starch 3 tbsp
Milk ¼ cup (cold)
Milk 1½ cup
Vanilla extract 1 tbsp
Unsalted butter 2 tbsp

Choux Pastry:

Butter 8 tbsp or 4 oz
Milk 3/4 cup
Water ¼ cup
Sugar 2½ tsp
Salt ¼ tsp
All purpose flour 1 cup
Eggs 4

Chocolate Ganache:

Semi sweet chocolate chips 1 cup
Heavy whipping cream ½ cup
Butter 1 tbsp

PREPARATION

Vanilla Pastry Cream (for filling):

1. In a bowl whisk egg yolks and sugar together until lighter in color.
2. Add corn starch, whisk and make sure no lumps remain.
3. Add cold milk, whisk.
4. Boil milk in a saucepan, low heat. While stirring, add the mixture to the saucepan gradually.
5. Stir constantly until it thickens.
6. Remove from heat.
7. Add vanilla extract and butter. Stir, until everything is well incorporated.
8. Pour the custard through a fine mesh strainer into a bowl.
9. Cover the surface with a plastic wrap in contact with the pastry cream to prevent a skin from forming.
10. Allow to cool at room temperature.
11. Chill in a refrigerator for atleast 3-4 hours before using.

Choux Pastry:

1. Preheat oven to 375 ° F or or 190 ° C.
2. Melt butter on medium heat. Add milk, water, salt and sugar. Stir and bring it to a boil.
3. Add all purpose flour. While stirring, remove pan from stove, stir constantly until mixture starts turning into dough. Return the pan to the stove, stir until dough comes together and turns smooth. Few seconds to a minute.
4. Transfer dough to a mixing bowl.
5. Add 4 eggs in the dough. Fully incorporate one egg at a time with an electric mixer. Mix until the dough is smooth and silky.
6. Place parchment paper on a baking tray. Using a brush, apply water evenly on the parchment paper.
7. Fill a piping bag with dough fitted with a 1A round tip. You can make 14-16 shells. Leave two inches of space between.
8. Smooth down the peaks by gently touching them with moistened fingers.
9. Apply egg wash.
10. Bake for 25-30 minutes.
11. Remove from oven and let it cool on a cooling rack.

Chocolate Ganace:

1. In a bowl, add chocolate, heavy whipping cream and butter.
2. Microwave for 30 seconds to a minute.
3. Mix well when out.

eNjOy!