ECLAIRS & CHOUX PASTRY

A Chocolate Eclair is a delicious combination of crisp pastry, luscious cream, and dark chocolate!!

INGREDIENTS

PASTRY DOUGH

1/2 cup Butter (1 stick – 4 ounces)

1 cup Water

1 cup all-purpose Flour

1/4 tsp. Salt

4 Eggs

FOR THE FILLING

2 cups Milk

1/2 cup Flour

1/2 cup Sugar

1 Egg

1/2 tsp. Vanilla

FOR THE CHOCOLATE GLAZE

4 ounces Semisweet Chocolate, chopped

1/2 cup Heavy Cream

METHOD

DOUGH

Preheat oven to 450 degrees F (230 degrees C). Grease a cookie sheet.

In a medium saucepan, combine 1/2 cup butter and 1 cup water. Bring to a boil, stirring until butter melts completely. Reduce heat to low and add flour and salt. Stir vigorously until the mixture leaves the sides of the pan and begins to form a stiff ball. Remove from heat. Add eggs, one at a time, beating well to incorporate completely after each addition. With a spoon or a pastry bag fitted with a No. 10, or larger, tip spoon, or pipe dough onto cookie sheet in 1 1/2 x 4-inch strips.

Bake 15 minutes in the preheated oven, then reduce heat to 325 degrees F (165 degrees C) and bake 20 minutes more, until hollow sounding when lightly tapped on the bottom. Cool completely on a wire rack.

FILLING

we start by mixing all ingredients together, whisking vigorously to combine well and not leave any lump remains.

Place the mixture in a saucepan, and cook over low heat, stirring continuously until the cream thickens.

Pour into a bowl, and film with plastic wrap to prevent the formation of a crust.

Allow cooling slightly before filling the pastry.

CHOCOLATE GLAZE

While the eclairs are baking and cooling, place the chopped chocolate in a heat-safe bowl and set aside.

In a small saucepan, heat the heavy cream just to boiling over low-medium heat and remove from the heat immediately

Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency.

Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally.

Gently spread 1 tablespoon of chocolate glaze onto the éclair or carefully dip the top of each filled éclair into the glaze before serving.

Serve and enjoy!!

TIPS

Once the pastry shells have cooled, split them in half (lengthwise). The top half is dipped in a chocolate glaze and the bottom half is filled with pastry cream. (The pastry cream can be made up to three days ahead and stored in the refrigerator. Stir before using.)