Chocolate Eclairs
A log-shaped shell of choux pastry filled with vanilla pastry cream and dipped in chocolate glaze
For the Choux Pastry
1.Unsalted Butter-55 gm
Water-120 ml
All purpose flour-1/2 cup
Sugar-1/2 tsp
Salt-a pinch
In a steel vessel put the water and butter cut into small pieces and bring this to boil.
In a bowl mix together the flour, sugar and salt.
Once the water butter mixture comes to boil,remove it from fire and add the flour mixture all at once and stir until well combined.Return this to the stove and on medium heat cook this for a minute or 2 ,stirring all the time,until the dough comes away from the sides of the vessel and forms a smooth ball.
Remove and beat this with a hand beater/ stand beater for some time so that the dough cools down a bit.
2.Eggs-2 large (at room temperature)
Once the dough is lukewarm add one egg and beat in .Once this is well combined add the second egg and beat till you get a smooth thick paste.U can see that it will fall fall from the spatula in a thick ribbon.(if it falls easily then you should add some flour to make the batter thick).
Transfer this dough to a pastry/piping bag and cut off the ends.Line the baking tray with parchment paper and pipe 12 oblongs of dough about 2 cm wide and 7-8 cm long,spacing an inch or 1 1/2”apart .
Gently brush the top of the dough with a beaten egg and bake in a preheated oven at 200 C for 15 minutes and then reduce the temperature to 180 C and continue to bake for 25 minutes or until the shells are nicely browned and when split are almost dry inside.
If it’s not dried inside you should continue to bake for another 5-10 minutes until inside is all dried.Turn off the oven and let this pastry remain inside for half an hour .Remove and cool on wire rack completely.
For the Pastry Cream
3.Egg yolks-3(large)
Sugar-1/4 cup +2 tbsps
Corn flour-2 tbsps
All purpose flour-2 tbsps
Mix together the sugar and egg yolks in a heat proof bowl.Add the 2 flours and whisk until u get a smooth paste.set aside.
4.Milk-300 ml
Vanilla essence-1 tsp
Heat the milk in a vessel till it starts to foam up.Remove and add a tbsp at a time to the egg mixture and stir in.After 3-4 additions and mixing in,pour this egg mixture into the remaining boiled milk and mix in.
Cook this on low heat until boiling ,continuously stirring .Continue cooking until the mixture thickens.Remove and stir in vanilla essence.Remove the pastry cream to a bowl and cover it with cling wrap so that no crust is formed .Once cooled refrigerate until firm.
For the Chocolate Glaze
5.Whipping Cream-1/4 cup
Semi sweet chocolate-55 gm
Liquid glucose-1/2 tbsp
Cut the chocolate into small pieces.Heat the cream and pour it over the chocolate.Stir after a minute until chocolate is melted.Add the liquid glucose and stir in.Chocolate glaze is ready.
To Assemble this pastry,split the pastry shells into half length wise .Fill the cooled pastry cream inside the bottom half and close with the top.Now dip this in the Chocolate glaze and allow it to dry
Chocolate glaze and allow it to dry.
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