Chocolate Eclairs
Baking and Desserts | French cuisine
⏳ Time
14 hours
🥕 Ingredients
11
🍽️ Servings
30
Description
Minimum yield - 30 eclairs. If you make the dough for a smaller quantity of eclairs, it may not turn out well. To achieve the right flour for eclairs, you should mix two different types in a 1:1 ratio: regular high-grade flour (for example, 'King Arthur' or 'Gold Medal') and Nordic flour with a protein content of 17%. To lighten the cream, whip in whipped cream just before filling the eclairs, using 26 grams of cream for every 10 eclairs.
Ingredients
- Milk - 13 fl oz
- Water - 12 fl oz
- Butter - 7.9 oz
- Wheat Flour - 9.7 oz
- Pasteurized egg - 13 fl oz
- 33% Cream - 16 fl oz
- Whole egg - 4.8 oz
- Liquid dark chocolate - 7.4 oz
- Liquid dark chocolate - 7.4 oz
- Sugar - 3.4 oz
- Salt - 0.2 oz
Step by Step guide
Step 1
In a pot, combine water and 150 grams of milk, add salt, 20 grams of sugar, and 225 grams of diced softened butter. Place the pot over medium heat and bring everything to a boil.
Step 2
Pour all the flour into the boiling liquid at once. Immediately reduce the heat to low.
Step 3
Stir everything with a wooden spatula until smooth. The dough will form a ball and start to pull away from the sides.
Step 4
Toast the dough for 2 minutes. As soon as a crust forms at the bottom of the pot, it means the dough has released enough moisture to start absorbing new liquid.
Step 5
Cool the dough to 131°F. To do this, transfer the dough to a bowl and stir it methodically. You can use a thermometer to measure, or test it with your finger. If it's not hot to the touch, it's ready.
Step 6
Gradually pour in the egg mixture in portions. Cover the dough with plastic wrap directly touching it and place it in the refrigerator for one hour.
Step 7
Transfer the dough to a piping bag fitted with a 15–16 mm French star tip, and pipe the éclairs onto a perforated mat or a baking tray.
Step 8
Bake in an oven preheated to 150–320°F for 1.5 hours. Allow to cool for a couple of hours.
Step 9
In a bowl, combine dark chocolate and milk chocolate.
Step 10
Combine 240 grams of milk and cream. Heat to 158°F.
Step 11
Combine the egg yolks with 75 grams of sugar. Gradually pour in the mixture of milk and cream, stir well, then transfer everything back into the saucepan and heat until thickened.
Step 12
Immediately pour everything over the chocolate. Wait for 30 seconds, then stir. Cool in the refrigerator for 12 hours until it thickens.
Step 13
Poke holes in the bottoms of the éclairs in three places. Fill them with cream, starting from the edges. Decorate to taste.
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