Name: Chocolate Éclairs (The Best)
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Yield: 6 serving(s)
Ingredients: 1/4 cup (40 g) unbleached all-purpose flour; 3 tbsp brown sugar; 2 tbsp unsalted butter, softened; 1/2 cup (105 g) sugar; 3 tbsp unbleached all-purpose flour; 4 tsp cornstarch; 1 egg; 1 egg yolk; 1 1/2 cups (375 ml) milk; 1 tsp (5 ml) vanilla; 1/2 cup (125 ml) 35% cream; 1/4 cup (60 ml) water; 1/4 cup (60 ml) milk; 3 tbsp unsalted butter; 1 tsp sugar; 1 pinch salt; ½ cup (75 g) unbleached all-purpose flour; 2 eggs; 170 g (6 oz) dark chocolate, between 50% and 60%; 1 tbsp (15 ml) vegetable oil

Meanwhile, in a pot, bring the water, milk, butter, sugar and salt to a boil. Remove the pot from the heat. Add the flour all at once and stir vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pot.

Return the pot to medium heat and cook, stirring constantly, for 3 minutes or until the dough has dried out. This is a crucial step for perfect choux. The dough is sufficiently dried out when a thin film coats the bottom of the pot. Transfer to a mixing bowl or to the bowl of a stand mixer.

Using a wooden spoon or the paddle attachment, add the eggs, one at a time, stirring between each addition, until the dough is smooth.

With the rack in the middle position, preheat the oven to 375°F (190°C). Line a baking sheet with a silicone mat or parchment paper.

Transfer the dough to a pastry bag fitted with a ¾-inch (2 cm) plain tip. On the baking sheet, pipe the dough into cylinders 5 ½ inches (14 cm) long and ¾ inches (2 cm) wide, evenly spacing them out.

Place the rectangles of craquelins over the cylinders of dough, being careful not to crush them.

Bake for 5 minutes. Reduce the oven temperature to 350°F (180°C). Bake for another 20 minutes or until nicely golden. Let cool completely on a wire rack. The pastries can be frozen at this step, if desired.

Make a hole in each éclair by running the round handle of a wooden spoon from one end to the other (see note). Using a pastry bag fitted with a ½-inch (1 cm) plain tip, fill the hole of each éclair with the light cream.

Chocolate Éclairs (The Best)

Categories

Ingredients

Craquelin

Light Cream (Crème légère)

Choux Pastry

Chocolate Glaze

Preparation

Craquelin

Light Cream (Crème légère)

Choux Pastry

Chocolate Glaze

Note from Ricardo

Personal Note

To help you with this recipe

RICARDO Beechwood Spoon