Chocolate-Pepper Éclair
Baking and Desserts | European cuisine
⏳ Time
2 hours
🥕 Ingredients
14
🍽️ Servings
30
Description
Flour plays one of the most important roles in making dough. When buying flour, it's essential to pay attention to the protein content per 100 grams. For a more stable result, flour with a high protein content is needed. While flour with 10–11% protein can also work, it may not yield consistent results in all ovens.
Ingredients
- Milk - 13 fl oz
- Water - 10 fl oz
- Butter - 11.5 oz
- Wheat Flour - 12.9 oz
- Chicken Egg - 9 pieces
- Cocoa Powder - 0.4 oz
- Sugar - 8.5 oz
- Salt - 0.4 oz
- Cream - 19 fl oz
- Trimoline - 1.8 oz
- Whole egg - 3.2 oz
- 70% Dark Chocolate - 7.8 oz
- Liquid dark chocolate - 5.3 oz
- Cayenne Pepper - 0.2 oz
Step by Step guide
Step 1
In a mixer with a paddle attachment, add the flour. Turn it on to low speed.
Step 2
In a double-bottomed saucepan, combine milk (184 ml), water (316 ml), salt (10 g), sugar (20 g), and butter (225 g). Over low heat, stirring actively, wait until the butter is completely melted. Then, increase to high heat and bring to a boil with minimal stirring to avoid excessive evaporation. As soon as the liquid boils, quickly (in less than 10 seconds) pour it into a mixer with flour, switching the mixer to the second speed until the dough forms a ball and pulls away from the sides of the mixer. This method allows the mixer to cook the dough itself, which is very convenient, especially when production volumes significantly increase. Be careful not to mix the dough for too long, as it can cool down too much.
Step 3
Return the dough to the saucepan and place it over low heat. Stirring constantly, dry the dough for about 30 seconds to a minute (drying time may increase depending on the amount). The dough should be dried until it forms a crust on the bottom of the saucepan.
Step 4
Transfer the mixture back to the mixer fitted with the "paddle" attachment. Turn the mixer on to a low speed. When the mixture cools down to 122°F, start adding the eggs in portions (9 eggs total). Add each subsequent portion of eggs only after the previous one is fully incorporated. An important point here is to stop at the right moment when the batter reaches the desired consistency. It should fall from the spatula in three or more triangular shapes or as one slow, continuous ribbon. If, after adding all the eggs, the batter is still very thick, you can add warm milk to achieve the desired consistency.
Step 5
Pipe onto a baking sheet and freeze. The dough needs to be baked within 7 days. Preheat the oven to the required temperature and immediately place the baking sheet with the frozen éclairs inside. To prevent cracks, you can sprinkle with micro (cocoa butter powder) or spray with any vegetable oil from a can, then dust with powdered sugar through a sieve. The oil and powdered sugar create a buttery-caramel protective layer on the dough. The steam and pressure that build up inside cannot break through this layer and rupture the choux pastry.
Step 6
Bake according to the type of oven. a) Convection oven: Preheat the oven to 482°F, place the baking tray inside, and then immediately turn it off. Allow the product to set for about 15 minutes. Turn the oven on to 311°F and bake for 30–40 minutes until the product is golden brown. This setting is also suitable for dough with a crackling effect. b) Deck oven (top/bottom mode): Preheat the oven to 392°F, place the baking tray with the damper open, and lower the temperature to 329°F. Bake for about 70–75 minutes until golden brown. (Baking time may vary depending on the type of oven, the size of the products, and their quantity.) c) Home oven (top/bottom mode): Preheat the oven to 160–356°F, place the baking tray inside, and bake for about 75 minutes. (Baking time may vary depending on the type of oven, the size of the products, and their quantity.) This setting is also suitable for dough with a crackling effect.
Step 7
After baking, allow the dough to cool, then choose one of the following options: a) fill with cream, decorate, and consume within 48 hours (when stored at +3...+39°F); b) freeze the baked choux pastry at -64°F and store for up to 15 days. Only empty baked choux pastry can be frozen, meaning without filling. As needed, use the required amount of dough, drying it in the oven at 320°F for 3–4 minutes beforehand. Then fill with cream and decorate.
Step 8
Prepare the craquelin. Using a paddle attachment on a mixer, blend all the ingredients until smooth (100 g of butter, 100 g of sugar, 90 g of flour, and cocoa). Roll out between two sheets of parchment to a thickness of 2 mm. Place in the freezer. Cut the craquelin to the diameter of the choux pastry. Before baking, place the craquelin on top of the choux pastry. Store the craquelin at -64°F for up to 6 months.
Step 9
Prepare the chocolate crème. In a saucepan, combine milk, cream (200 ml), trimoline, sugar, and egg yolks, and heat to 83–185°F (making a crème anglaise), stirring with a silicone spatula. Pour this mixture over the chocolate and blend everything with an immersion blender. Pack it in a thin layer in plastic wrap and place it in a blast freezer until the cream cools down to 39°F. Then, transfer it to the refrigerator. The shelf life is 72 hours.
Step 10
Prepare a whipped ganache with milk chocolate and pepper. Bring the cream to a boil. Pour it over the chocolate and blend with an immersion blender until emulsified. Add pepper to taste and blend again with the immersion blender. Prepare 24 hours before use. Store for up to 72 hours at 39°F. Whip to stiff peaks before decorating.
Step 11
Cut off the top of the choux pastry and fill it with chocolate cream. Whip the ganache made from milk chocolate, pipe it out, and decorate with chocolate accents.
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