choc eclairs

Ingredients

For the Pastry Dough (Pâte à Choux):

– 1 cup (200g) all-purpose flour
– 1/2 cup (100g) unsalted butter, cubed
– 1/2 cup (120ml) whole milk
– 1/4 cup (60ml) water
– 1/4 teaspoon salt
– 1/4 teaspoon granulated sugar
– 4 large eggs

For the Pastry Cream (Crème Pâtissière):

– 2 cups (475ml) whole milk
– 1/2 cup (120g) granulated sugar
– 3 large egg yolks
– 1/4 teaspoon kosher salt
– 1/2 teaspoon pure vanilla extract

For the Chocolate Glaze:

– 1 cup (200g) dark chocolate chips (at least 70% cocoa)
– 1 tablespoon (15g) unsalted butter

Instructions

Pastry Dough (Pâte à Choux)

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine milk, water, salt, and sugar. Bring to a boil over high heat.
3. Add cubed butter and stir until melted.
4. Add flour and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan.
5. Transfer the dough to a stand mixer fitted with a paddle attachment. Beat in eggs one at a time, until the dough is smooth and shiny.
6. Transfer the dough to a piping bag fitted with a large round tip.
7. Pipe long, thin strips onto the prepared baking sheet.
8. Tap the baking sheet gently to remove any air bubbles.
9. Bake for 15-20 minutes, or until golden brown.
10. Allow the éclairs to cool completely on a wire rack.

Pastry Cream (Crème Pâtissière)

1. In a medium saucepan, combine milk, sugar, and salt. Bring to a boil over high heat.
2. In a small bowl, whisk together egg yolks and vanilla extract.
3. Temper the egg yolks by slowly pouring the hot milk mixture into the eggs, whisking constantly.
4. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until the cream thickens and coats the back of a spoon.
5. Strain the cream into a clean bowl and allow it to cool to room temperature.
6. Cover the bowl with plastic wrap and refrigerate for at least 2 hours or overnight.

Assembly and Chocolate Glaze

1. Fill a piping bag fitted with a small round tip with the cooled pastry cream.
2. Pipe the cream into the cooled éclairs, filling them about 3/4 of the way full.
3. Melt the chocolate chips in a double boiler or in the microwave in 30-second increments, stirring between each interval until smooth.
4. Stir in the butter until melted.
5. Dip the tops of the éclairs into the chocolate glaze, or use a spatula to spread a thin layer of glaze over the top of each éclair.
6. Refrigerate the éclairs for at least 30 minutes to allow the glaze to set.

Tips and Variations

– Use high-quality chocolate for the best flavor.
– Don’t overfill the éclairs, or they will be difficult to handle.
– Experiment with different flavors, such as coffee or orange, by adding a teaspoon of extract to the pastry cream.
– Top the éclairs with chopped nuts or shaved chocolate for added texture and visual appeal.