Chocolate Éclairs
- Ready In:
- 1hr 45mins
- Ingredients:
- 18
- Yields:
-
12 éclairs
- Serves:
- 12
ingredients
- 1⁄2 cup water
- 1⁄2 cup milk
- 1⁄3 cup unsalted butter
- 1 teaspoon granulated sugar
- 1⁄4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
-
Chocolate Spice Pastry Cream
- 4 egg yolks
- 1⁄3 cup granulated sugar
- 1⁄4 cup cornstarch
- 1 3⁄4 cups milk
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon cayenne pepper
- 4 ounces bittersweet chocolate, finely chopped
- 3 tablespoons unsalted butter, softened
-
Chocolate Glaze
- 2 ounces bittersweet chocolate, finely chopped
- 2 tablespoons unsalted butter
- 2 teaspoons corn syrup
directions
- In saucepan, bring water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted. With wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. Cook, stirring, for 1 minute.
- Transfer to stand mixer or bowl. Beat for 30 seconds to cool. Beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
- Using piping bag fitted with 3/4-inch plain tip, pipe dough into 4-inch x 1-inch logs, 1 inch apart, onto parchment paper–lined baking sheets.
- Whisk remaining egg with 1 tbsp water; brush over logs, gently smoothing tops if necessary.
- Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes. Reduce heat to 375°F (190°C); bake until golden and crisp, about 10 minutes. Turn off oven; let stand in oven for 25 minutes to dry. Transfer to rack; let cool completely.
- Chocolate Spice Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch; whisk in 1/4 cup of the milk. In saucepan, heat remaining milk, ginger and cayenne until small bubbles appear around edge; whisk into egg yolk mixture. Whisk in chocolate until melted. Pour back into saucepan; cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter until smooth. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour.
- Chocolate Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring, until smooth. Remove from heat, keeping bowl over saucepan to keep warm.
- Push chopstick or skewer through each éclair, end to end, to make channel. Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe pastry cream into each. Dip tops into glaze. Let stand until set, about 20 minutes.
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