Receta Chocolate Éclairs Recipe from Scratch | Choux Pastry with Basic Vanilla Custard Filling

• Ingredients for Filling
• Whole or 2% reduced fat or 1% fat milk – 1 n 1/4 Cups
• Egg yolks - 3
• Sugar – 6 Tbsp
• Cornstarch – 2 Tbsp
• Unsalted butter – 1 Tbsp
• Vanilla bean – 1/2 split lengthwise (Replace with Vanilla Extract)
• For Éclair’s Pastry
• Unsalted butter – 1 Stick (8 Tbsp)
• All-purpose flour/Maida – 1 Cup
• Water – 1 Cup
• Eggs- 3 plus 1 extra (I used 4)
• Salt – 1/2tsp
• Sugar – 1 n 1/2tsp
• For Egg Wash
• Egg - 1
• Water – 1 n ½tsp
• For Chocolate Glaze
• Semisweet chocolate/Chocolate Chips – 2oz, coarsely chopped
• Heavy cream/Whipping Cream – 1/4 Cup
• First prepare the filling and refrigerate for couple of hours before use.
• In a medium saucepan, heat the milk and vanilla bean (if using vanilla extract add at later stage) to a boil over medium heat.
• Meanwhile in another bowl, whisk the egg yolks and sugar until light and fluffy Pic 1.
• Add the cornstarch and whisk vigorously until no lumps Pic 2.
• Now add 1/4 cup of the hot milk mixture to the egg yolk mixture until incorporated Pic 3.
• Whisk in the remaining hot milk mixture now.
• Strain n Pour the mixture back into the same saucepan Pic 4.
• Cook over medium-high heat, whisking constantly, until thickened and slowly boiling Pic 5.
• Remove from the heat and stir in the butter and vanilla extract at this time.
• Allow to cool slightly n cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming on top.
• Chill at least 2 hours or until ready to serve.
• Refrigerate until 1 hour before using and whisk it before filling the pastry.
• How to make Éclairs pastry
• In a separate bowl add flour, salt and sugar, mix well.
• In a large saucepan, bring the water n butter to a rolling boil over medium-high heat.
• When it boils, immediately take the pan off the heat.
• Immediately add flour mixture, stirring continuously with wooden spatula Pic 1, will take 30 to 60 seconds.
• Return to the heat and cook, keep stirring for another 30 seconds Pic 2.
• Using hand mixer/stand mixture, in medium speed scrape the mixture till the heat goes off.
• When it is lukewarm add 1 egg at a time (Pic 3), add 3 eggs.
• Scrape down the sides of the bowl after each egg addition.
• Mix until the dough is smooth and glossy and the eggs are completely incorporated.
• The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl Pic 4.
• If the dough is still clinging/sticking to the beaters, add the remaining 1 egg and mix until incorporated.
• I added the remaining 1 egg right now.
• Preheat the oven to 425° F degrees.
• Line a sheet pan with parchment paper, you can draw lines over parchment paper for perfect piping as well.
• Use a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about the size and shape of a jumbo hot dog) onto the lined baking sheet, leaving 2 inches of space between them.
• You should have 8 to 10 lengths (But I piped small Pic 5).
• In a bowl, whisk the egg and water together.
• Brush the surface of each éclair with the egg wash.
• Use your fingers to smooth out any bumps of points of dough that remain on the surface.
• Bake 15 minutes in 425° F, then reduce the heat to 375° F degrees and bake until puffed up and light golden brown, about 20-25 minutes more (Pic 6).
• Let cool on the baking sheet. For filling you can either divide the pastry in to two (Pic 7) and fill the custard or using piping bag/plain pastry tip make a hole in the end of each éclair and fill the cream custard (don't stuff them full).
• Glaze and other decoration
• In a saucepan, heat the cream over medium heat just until it boils.
• Immediately turn off the heat.
• Put the chocolate in a medium bowl.
• Pour the hot cream over the chocolate and whisk until melted and smooth.
• Set aside and keep warm.
• Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
• Dip the tops of the éclairs in the warm chocolate glaze (Pic 8 above) and set on a sheet pan.
• Refrigerate uncovered at least 1 hour to set the glaze n serve chilled.
• I added additional decoration using whipped cream, so you can make some white chocolate or whipped cream to top the éclairs.
• Note:
• 1.Try not to open the oven door too often during the baking.
• 2.The custard can be made up to 24 hours in advance.
• 3.The chocolate glaze can be made up to 48 hours in advance.
• 4.You can use whipped cream as filling and make the process ease.

Direcciones