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Ingredientes
- 3 lrg Large eggs, at room temperature
- 2/3 c. Water
- 5 Tbsp. Unsalted butter, cut into 1/2-inch cubes
- 1/8 tsp Salt
- 2/3 c. Sifted all-purpose flour
- 1/2 tsp Orange zest CHOCOLATE GRAND MARNIER FILLING:
- 3 ounce Semi-sweet chocolate, coarsely minced
- 3 Tbsp. Water
- 2 Tbsp. Grand Marnier
- 2 Tbsp. Cool water
- 1 1/2 tsp Unflavored powdered gelatin
- 1 c. Heavy cream
- 1 Tbsp. Orange juice
- 1/2 c. Confectioners' sugar
Direcciones
- Make the eclairs: Position a rack in the center of the oven and preheat to 425 degrees F. Line two baking sheets with baking parchment. In a glass measuring c., stir the Large eggs with a fork till blended. Pour approximately 2 Tbsp. of the beaten Large eggs into a small c., leaving 1/2 c. of the egg mix in the measuring c.. In a medium heavy saucepan, combine the water, butter and salt. Over medium heat, stirring occasionally, heat the water mix till the butter has melted. Increase the heat to medium-high and bring the mix to a boil. Remove the pan from the heat. Using a wire whisk, stir in the flour. Whisk vigorously for 20 to 30 seconds, till the mix is smooth and pulls away from the side of the pan. Return the pan to the heat and stirring constantly with a wooden spoon, cook for 30 to 60 seconds, till the paste forms a very smooth ball. Stir in orange zest.
- Transfer the paste to a large bowl. Pour the reserved 1/2 c. of beaten Large eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, till the mix forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft sufficient to slowly slide off the spoon when tilted. If the dough does not slide off the spoon, add in 1/2 Tbsp. of the reserved egg mix, beat till smooth and retest the dough with a spoon. The remaining 1 1/2 to 2 Tbsp. of egg will be used to glaze the tops of the eclairs before they are baked. Fill a pastry bag fitted with a 5/6-inch plain tip (such as Ateco #3) with the eclair dough. Pipe 5-inch strips approximately 1/2-inch wide on the prepared baking sheets. Leave about 1 1/2 inches between eclairs. Dip your finger in some of the remaining beaten egg and gently smooth down any
- "tails" left from piping. Lightly brush the tops of the eclairs with more of the egg. Bake the eclairs, one baking sheet at a time, for 10 min, propping the oven door open about 2 inches with the handle of a wooden spoon. Reduce the oven temperature to 375 degrees F and close the oven door. Continue baking the eclairs for 20 to 25 min, till they are crisp. Transfer the eclairs to a wire rack and cold completely. The eclairs may be prepared up to this point and stored in an airtight container at room temperature for one day or possibly in the freezer for up to one month. Make the Chocolate-Grand Marnier filling: Heat the chocolate with the water and Grand Marnier according to the directions in the Chocolate Melting Tips.
- Place the cool water in a small saucepan. Sprinkle the gelatin over the water and let the mix stand for 5 min to soften the gelatin. Place the saucepan over low heat and cook 2 to 3 min, stirring constantly with a wooden spoon, till the gelatin granules dissolve completely and the mix is clear. Allow the mix to cold till tepid. In a chilled 4 1/2-qt bowl of a heavy-duty electric mixer, using the wire whip attachment, begin to whip the heavy cream at low speed. While continuing to whip the cream, gradually add in the cooled gelatin mix to the cream in a slow stream. Stop the mixer and scrape down the side of the bowl with a rubber spatula. Add in the cooled melted chocolate mix and continue to whip the cream, increasing the speed to medium, till it begins to mound.
- Don't overwhip. Cover the surface of the filling with plastic wrap and refrigeratefor 30 min. Make the glaze: In a small bowl whisk together the orange juice and confectioners' sugar till smooth. Assemble and glaze the eclairs: Poke a hole in each end of the eclairs with a skewer. Fill a pastry bag fitted with a 1/6-inch plain tip (such as Ateco #1) with the Grand Marnier filling. Insert the tip of the pastry bag into the hole at each end of the eclair and fill with some of the filling. Repeat with remaining eclairs. Drizzle the orange glaze over the top of each eclair.
- Garnish with strips of orange peel, if you like.
- YIELD: 8 eclairs
- PREPARATION: 1 1/2 hrs plus cooking, baking, cooling and chilling times.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 106g | |
| Recipe makes 8 servings | |
| Calories 272 | |
| Calories from Fat 176 | 65% |
| Total Fat 20.26g | 25% |
| Saturated Fat 12.04g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 118mg | 39% |
| Sodium 74mg | 3% |
| Potassium 142mg | 4% |
| Total Carbs 19.49g | 5% |
| Dietary Fiber 2.0g | 7% |
| Sugars 7.92g | 5% |
| Protein 5.18g | 8% |
