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ECLAIR

In the window of a French pastry shop you will almost always see a row of �clair-filled chocolate cream. They are a true classic. How could you resist?

This traditional recipe of chocolate �clair uses a vanilla cream like a rich chocolate glaze almost like a ganache.
This recipe created by the French is famous all over the world.

This eclair chocolate recipe is beyond delicious, very easy to make and attractive, even if you're not a professional.

Preparation:
2 hours
To cook:
20 minutes
Yield:
8 servings

INGREDIENTS:

For the Choux Pastry Dough

1/2 cup butter
1 cup water
1/4 teaspoon salt
1 cup all-purpose flour
4 eggs

For the Pastry Cream

1 1/4 cups whole milk
3 egg yolks
1/4 cup granulated sugar
1/8 cup all-purpose flour
2 tablespoons plus 2 teaspoons cornstarch
1 teaspoon pure vanilla extract

For the Chocolate Glaze

4 ounces semisweet chocolate chopped
1/2 cup heavy cream

INSTRUCTIONS:

Make the Choux Dough:

• In a medium saucepan, melt the butter in the water.

• Add salt and flour, and stir until a sticky batter is formed.

• Beat in the eggs, one at a time, until the batter is smooth.

• Preheat oven to 425 F or 220 C and lightly grease 1 baking sheet.

• Spoon the prepared basic choux pastry dough into a pastry bag fitted with a wide, plain tip and pipe eight 5-inch lengths onto the baking sheet.

• Bake for about 20 minutes, until the �clairs puff up and turn golden brown.

• Remove them from the oven and allow to cool on a wire rack for 20 minutes before filling.

• Makes enough dough for 8 medium-sized pastries.

Make the Pastry Cream:

• In a small saucepan, warm the milk over low heat until it is just hot enough to steam.

• While the milk is warming, whisk together the egg yolks, sugar, flour, and cornstarch until the mixture is completely smooth.

• Once the milk is steaming, add half of it, whisking constantly, to the egg mixture.

• Add the milk and eggs back into the hot milk, continue stirring, and heat it for 1 to 2 minutes, until the custard reaches 170 F or 77 C on a digital thermometer and is very thick.

• Remove from the heat, stir in the vanilla extract, and chill before filling pastry.

Make the Chocolate Glaze:

• While the �clairs are baking and cooling, place the chopped chocolate in a heat-safe bowl and set aside.

• In a small saucepan, heat the heavy cream just to boiling over low-medium heat and remove from the heat immediately.

• Pour the hot cream over the chopped chocolate and stir until it forms a thin, smooth consistency.

• Set the chocolate glaze aside at room temperature for about 15 minutes, stirring occasionally.

Assemble the �clairs

• Fit a pastry bag with a medium-sized plain tip and fill it with vanilla pastry cream.

• Insert the tip of the bag into the end of an �clair and pipe about 2 1/2 tablespoons of pastry cream into it.

• Gently spread 1 tablespoon of chocolate glaze onto the �clair or carefully dip the top of each filled �clair into the glaze before serving.

Enjoy it.

 delicious eclair

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