Chocolate eclairs
PREPARATION
1 hour cooking,
8 hours cream stabilization
PORTIONS
12-14 pcs
COMPLEXITY
easily
For chocolate eclairs we will make custard dough, craquelin, and chocolate custard cream.
It is better to bake custard dough confectionery on perforated mats, so as to get a levelly baked and smooth bottom.
The weight of milk and water has to equal the weight of eggs in the dough. Be sure to weight the eggs before adding them into the dough.
Craquelin is a crunchy crust on top of eclairs that adds the pastries texture and taste, as well as gives them a beautiful and finished look without additional decorations.
Ingredients for craquelin
- 50 gr butter 82% fat
- 50 gr sugar
- 30 gr all-purpose flour
- 10 gr cocoa
In a bowl, mash soft butter with sugar, add flour and cocoa powder. Roll the mass out into a layer of 2-3 mm between two sheets of baking parchment.
Freeze until use. Cut the frozen craquelin with a ruler into rectangles 2-2.5 cm by 8 cm.
Re-mash and roll out the leftovers, so they can be used again.
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Sour dough
- 100 gr water
- 100 gr milk
- 90 gr butter
- 1 gr salt
- 7 gr sugar
- 110 gr all-purpose flour
- 200 gr eggs
Mix milk, water, butter, salt, and sugar in a saucepan with a thick bottom. Bring the mix to a boil.
As soon as the mixture boils well, remove it from the stove and pour in all the flour at once. Mix quickly with a spatula.
Return the pan to the fire and stir constantly. If you see a film on the bottom of the saucepan, it means that the dough has dried out.
Remove the dough from the stove and stir vigorously so that more moisture evaporates.
Next, you can transfer the dough to the bowl of a planetary mixer with a paddle attachment. Stirring constantly, pour in the eggs one by one, until the dough is completely incorporated and homogeneous.
You can introduce the eggs and mix vigorously by hand too, using a silicone spatula or a wooden spoon.
Put the dough in a pastry bag with an open star 868 nozzle, you can use a smaller size optionally to get smaller eclairs. Use the dough immediately, or you can store it in the fridge for up to three days.
Form the eclairs of 8-9 cm long squeezing them out of the pastry bag on a perforated mat.
Put a craquelin on top each eclair.
Bake at 170°C for 25-30 minutes. Be guided by how the eclaires look. The bases should be nicely browned and risen.
Remove from the oven, cool and only then remove from the mat, you can help yourself with a sharp knife.
Chocolate custard cream
- 300 gr cream 33% fat
- 3 egg yolks
- 70 gr sugar
- 50 gr milk
- 160 gr dark chocolate 54%
Mix cream, egg yolks, milk, and sugar in a saucepan with a whisk.
Cook, stirring constantly with a whisk or a silicone spatula, up to 80°C.
Pour the cream on the chocolate, laced previously in a bowl. Blend well with an immersion blender.
Cover the cream with food film in contact. Stabilize in the refrigerator for 8 hours.
Fill eclairs with the cream using a pastry bag and a nozzle.
