• he
  • en

Chocolate Eclairs

Chocolate Eclairs

Photo: Natalie Levin



Chocolate Eclairs

10-12 eclairs

For the eclairs:
160 ml. water
5 grams sugar
70 grams butter
3 grams fine salt
15 grams cornstarch
90 grams all-purpose flour
2-3 eggs, beaten

For chocolate Crémeux:
5 grams gelatin powder
25 ml. water
250 ml. heavy cream
250 ml. milk
30 grams sugar
3 large egg yolks
200 grams dark chocolate, chopped

For chocolate coating:
100 grams dark chocolate
125 ml. heavy cream
10 grams glucose or corn syrup

Decoration:
Chocolate cookie crumble
Dark Chocolate sheets

Preparation:

  1. Make the eclairs: preheat oven to 180c degrees.
  2. In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.
  3. Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.
  4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
  5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
  6. Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It’s important to leave some space between the eclairs.
  7. Bake for about 20-25 minutes or until golden and set. Cool completely before filling.
  8. Make 2 small holes at the bottom of each eclair.
  9. Chocolate Crémeux: in a small bowl put gelatin and water and leave to set at room temperature for about 10 minutes.
  10. On a medium pot, put cream, milk, sugar and egg yolks and beat well.
  11. Cook the mixture over medium-high heat while constantly whisking until it reaches a boil.
  12. Remove from heat and add gelatin. Beat well until gelatin dissolves and mixture is smooth.
  13. Strain the mixture and add in chocolate. Beat until dissolved in a mixture.
  14. Using a stick blender, grind the mixture until very smooth. Refrigerate for 3-4 hours or until the cold and set.
  15. Transfer the cold cream into a bowl and whisk until it becomes smooth and creamy.
  16. Transfer the cream into a pastry bag fitted with 1 cm round piping tip and fill the eclairs. Refrigerate.
  17. Chocolate coating: in a bowl put cream, chocolate and glucose and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
  18. Transfer the ganache to a flat plate and let it stand for 20-30 minutes to slightly cool.
  19. Dip the top of the eclairs in the chocolate coating.
  20. Decorate with chocolate cookie crumble and chocolate sheets and serve.

Notes:

  • Eclairs are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3 days.
Chocolate Eclairs

Photo: Natalie Levin

תוכן קולינרי ישראלי איכותי
powered by foody

Join our list

Subscribe to our mailing list and get interesting stuff and updates to your email inbox.

Thank you for subscribing.

Something went wrong.

Send this to a friend