Classic Éclair with Chocolate Ganache
Éclair: a mouthwatering dessert from French cuisine is basically a choux pastry either with chocolate or custard filling. Other fillings include whipped cream, chiboust cream, chestnut puree, fruit- flavored fillings or pistachio and rum flavored custard, iced with fondant icing or caramel.
Here is the recipe of crunchy and puffed-up classic éclair with luscious chocolate ganache to make your new year merrier.
Ingredients:
For Choux pastry:
1. Unsalted butter – 113 grams/ 1/2 cup
2. Water – 1 cup (240) ml
3. Salt – ½ tsp
4. Sugar – 2 tsp
5. Flour (APF) – 120 grams
6. Egg – 4 no’s
For Custard cream:
1. Milk – 2cup (full fat milk)
2. Vanilla extract – 1 tsp + ½ tsp
3. Egg yolk -6 no’s
4. Sugar -2/3 cup + 2 tbsp
5. Cornstarch – ¼ cup
6. Whipping cream – 1 cup
For Chocolate Ganache:
1. Dark chocolate – 145 grams (approx.)
2. Hot cream – ½ cup
Method:
For making Choux pastry:
In a medium saucepan, combine ½ cup of unsalted butter, a cup of water, ½ a tsp salt and 2 tsp of sugar. Bring it to a boil over medium heat. Take it off after few minutes and add in 1 cup of flour all at once and stir hard with a wooden spoon. Stir continuously for 30 to 60 seconds. When the flour is incorporated well place back onto the heat and stir for another 60 seconds until it comes together into a small ball and forms a thin film on the bottom of the pan. Transfer this onto a bowl and beat the mixture using an electric hand mixer. On medium speed (gradually increase the speed) add 4 eggs, one at a time allowing each egg to get fully incorporated. Beat until the dough is smooth and forms a silky ribbon consistency.
Pipe eclairs over baking sheet with star-tip nozzle into lengthy stripes. Make sure to space them out a few inches apart because they get puffy in the oven. A mixture of 1 tsp of milk and a whole egg can be gently brushed on top of the choux stripes to make it brown and lustrous. Bake at 425-degree F for 10-15 minutes without opening the oven. Reduce the temperature to 350–375-degree F and bake for additional 20-25 minutes until they are golden brown.
To make pastry cream:
In a medium saucepan bring in 2 cups of whole milk and vanilla extract to a boil (let the milk infuse with vanilla). Stir well to prevent the formation of film. In a separate bowl, egg yolks and sugar are whisked until its smooth, light in color and fluffy. 1/4th cup of cornstarch and a pinch of salt should also be incorporated. Avoid the formation of lumps. Gradually, add the boiled milk mixture while whisking continuously (so the eggs don’t get curdled). Strain the mixture and pour it back to the saucepan and bring it to boil, while whisking constantly until the mixture is thick (pudding like consistency). Transfer the pastry cream to a bowl and add 2 spoons of butter and whisk it until its fully mixed and cover it with plastic wrap and refrigerate for minimum 30 minutes.
Chocolate Ganache:
Poke 2-3 holes through the bottom of each cooled choux pastry. Pipe cream inside. Refrigerate eclairs while making the ganache.
Place the dark chocolate into a small bowl and add hot whipping cream over the chocolate. Let rest for 2 minutes until it forms a smooth sauce.
Finally dip the top half of filled and chilled éclair into the chocolate ganache and allow the chocolate glaze to set.
The classic éclair with chocolate ganache is ready to be served… ENJOY.
