éclair au chocolat
The Éclair is one of the most famous French pastries around the world. Piped into an oblong shape
La Pâte à choux which is the base for Éclairs was brought to France in the 16th century with Catherine de’Medici
Until 1850s an Éclair was called “Pain à la Duchesse” or “Petit Duchesse”. Different flavours such as chocolate, vanilla and coffee did not really become a must until after 1870s
éclair au chocolat
Prep time : 30 minutes
Baking time : 15 - 18 minutes
Total time : 48 minutes
Servings : 4 units
INGREDIENTS
CHOUX DOUGH (PÂTE À CHOUX)
40g or 1/3 cup ALL-PURPOSE or GLUTEN FREE FLOUR
35g or 1/4 cup WATER
35g or 1/4 cup MILK (ANY DAIRY OR NON DAIRY)
30g or 2,5 tbsp UNSALTED BUTTER
1 EGG
CRÈME PÂTISSIÉRE
100g or 1/2 CUP MILK (DAIRY OR PLANT BASED)
35g or 3 tbsp SUGAR
20g or 2tbsp DARK CHOCOLATE CHOPPED*
10g os 1,5 tbsp COLD BUTTER
5g or 1 tbsp MAIZENA (CORN STARCH)
2 EGG YOLKS
*if using milk chocolate double the quantity
TOPPING
40g or 1/4 CUP DARK CHOCOLATE CHOPPED
1 tbsp OIL (COCONUT OR COLZA)
EQUIPMENT
medium sauce pan
wooden spatula
stove
baking tray
parchment paper / silicon mat
whisk
pipping bag
pastry tip/nozzle star type 16mm (EU standard) or 869 (USA standard
pastry tip/nozzle star type C6 (EU standard) or 21 (USA standard)
oven
apron
METHOD
PÂTE À CHOUX
To make Éclairs, preheat oven to 185°C (385°F) fan forced if possible
Place water, milk, butter in a medium saucepan over medium heat and cook, stirring, until the butter is melted and the mixture is boiling. Turn off the heat, add the flour (all at once) beat with a wooden spoon to have a Panade as a result
Stirring all the time, place the saucepan over medium heat and dry the Panade for 2 minutes (if you see a thin skin or film at the bottom of your saucepan that’s completely normal)
Transfer the panade to a medium size bowl, keep stirring for 10 seconds until slightly cooled (or you can do it with an electric mixer). Add egg and beat until fully combined with a smooth texture
Place the dough into a pipping bag fitted with a nozzle star type 16mm
Prepare your baking tray with either parchment paper or silicone baking mat
Pipe an elongated rectangle between 10cm to 20cm long with a space of 2 fingers to prevent them to stick while baking
Bake between 15 – 18 minutes or until puff are golden
Once baked, allow them to cool off completely on a cooling rack
CRÈME PÂTISSIÈRE AU CHOCOLAT
Place on a sauce pan milk and bring it to boil, then turn off. In the mid time mix egg and sugar, whisk until the mix gets white, add maizena and mix well
Place a small portion of the milk into the egg mix, whisk well until it get smooth and place the egg mixture into the milk
Turn on the kitchen stove into medium heat, cook for about 2 minutes mix with a whisk (cream is ready once it boils - do not leave it such a long time as it gets too thick)
Take the pastry cream out of the heat, place cold butter and chocolate, mix well. Transfer the cream into a plate and cover with cling film
Cool it down for at least 20 minutes inside the fridge
ÉCLAIR
Gently grab each oblong shape, turn it upside down and open a hole with the C6 nozzle
Prepare the custard cream on a pipping bag using the C6 nozzle
Insert the nozzle on the hole pre-made at the oblong shape, press to stuff it with a desire amount of cream
TOPPING
Place on a double bolier into a very light heat chocolate and oil until it melts
Grab every oblong shape filled already with cream, turn it upside down. Dip into chocolate only 1/4 way to make a thin chocolate coat
Voilà you have an Éclair! - they can be kept or storage in the fridge up to 7 hours
Bonne dégustation
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