Chocolate eclairs
Description
Homemade pastries for tea. A recipe for making wonderful French eclairs. These pastries are very popular in Russia and CIS countries. Can be served with tea or coffee.
Instructions
- 1
Step 1
Let's start with the dough: Put sugar and salt into a saucepan, mix well, and add the butter. Bring to a boil.
- 2
Step 2
Add flour.
- 3
Step 3
Mix well.
- 4
Step 4
Continue stirring; the dough will begin to come together. Reduce the heat.
- 5
Step 5
Continue stirring; a ball shape will begin to form. Stir for a few more minutes.
- 6
Step 6
Transfer the dough to a bowl and, using a mixer on low speed, beat the dough until it cools down.
- 7
Step 7
Now, on low speed, add the eggs one at a time, making sure each egg is fully incorporated before adding the next. Don't forget to add the egg white. As the batter becomes thicker and denser, gradually increase the mixer speed. Once all the eggs are added, continue beating for another 1–2 minutes.
- 8
Step 8
Place the dough in a zip bag and cut off the corner of the bag (about 2.5 cm). If you have a professional pastry bag, use it.
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Step 9
Line a baking sheet with parchment paper. Squeeze the dough into lengths of approximately 10-12 cm. Leave enough space between them, as the baked goods will expand. Moisten the entire length of the "sausages" with water.
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Step 10
Place the baking sheet on the middle rack and bake for 15 minutes at 220°C. Then, reduce the temperature to 180°C and bake for another 10–12 minutes, until golden brown. After that, transfer your eclairs onto a wire rack.
- 11
Step 11
Next, if you don't have a piping bag with a plastic tip, use a knife. Make a small cut in the center and return the eclairs to the oven for a couple of minutes. If you have a piping bag, simply use a stick to poke a hole in the center of each eclair (as shown in the photo). Again, place them in the oven for a few minutes.
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Step 12
Now, let's move on to the next step. Let's make the cream. Pour milk and 60 g of sugar into a saucepan over medium heat and bring to a gentle boil.
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Step 13
Meanwhile, sift 30 g of cornstarch, 60 g of sugar, and a pinch of kosher salt into a small bowl to remove lumps.
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Step 14
In a medium bowl, beat the eggs and yolk, then add the cornstarch mixture and whisk until smooth.
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Step 15
As soon as the milk begins to boil, remove it from the heat and then, very slowly, pour it into the egg and corn mixture in 1/4 increments, whisking quickly. Do not rush here (if you're doing this alone, make sure your countertop surface isn't smooth; it's best to place a rubber mat underneath).
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Step 16
Next, place the pot on a cold stove and pour the entire mixture into it, stirring constantly. Once well combined, return it to a hot burner over medium heat and continue whisking for 5-6 minutes without interruption.
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Step 17
When the mixture reaches the brim, turn off the stove and place the pot on a cold burner. Then, take a sieve and a medium-sized bowl and strain out any curdled egg particles.
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Step 18
Add the butter and vanilla to the bowl.
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Step 19
Stir until smooth. Since the cream is still hot, the butter should melt well.
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Step 20
Cover the cream with plastic wrap, making sure the wrap is pressed tightly against the surface of the cream. Chill in the refrigerator.
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Step 21
Next, take the chilled cream and start filling. If you have a piping bag, simply fill the eclairs with cream through the hole you made; if not, spoon the cream in as shown in the photo.
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Step 22
Now make the ganache. Heat the cream over medium heat; as soon as it begins to boil, remove from the stove and slowly add the chocolate shavings, stirring with a spoon.
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Step 23
Continue stirring until the chocolate has completely melted. If you want the chocolate to have a shiny appearance, add 1 tablespoon of corn syrup. Pour the ganache into a long container, one that makes it convenient to dip the eclairs. Place it in the refrigerator to set. Remove and stir every few minutes. Once it becomes slightly thickened, you can proceed to the next step.
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Step 24
The ganache should have a pudding-like consistency, but still drip slightly. Dip the top of the éclair into the ganache. If it doesn't stick to the éclair, you've over-chilled it and will need to warm it slightly.