CHOCOLATE ECLAIRS

Deliciously decadent crisp, puffy and perfect chocolate eclairs filled with rich pastry cream filling topped with thick chocolate glaze.

INGREDIENTS

Pastry Cream:

1 1/4 cups whole milk

3 egg yolks

1/4 cup powdered granulated white sugar

2 tablespoons maida/ all-purpose flour

2 tablespoons corn flour

1 teaspoon vanilla extract

Choux Pastry:

1/2 cup maida/ all-purpose flour

1/2 teaspoon powdered sugar

1/4 teaspoon salt

4 tablespoons unsalted butter

1/2 cup water

2 eggs beaten

Chocolate Glaze:

1/4 semi sweet chocolate bar or chocolate chips

1/4 cup whipping cream or fresh cream

1/4 teaspoon vanilla extract

1/2 tablespoon corn syrup

Glaze:

1 large egg, lightly beaten

INSTRUCTIONS

Preheat oven to 200 degrees C. Take a piece of parchment paper and draw lines, spacing the lines about 5 cm apart. Place the template under your parchment paper so you can use it as a guide to get pastry are all of the same size.

A sample temple looks like this -

Pastry Cream:

Start by making the custard filling. Heat the milk until almost boiling in a saucepan. Meanwhile, mix together the sugar, egg yolks in a bowl, then stir in the flour and corn flour to a smooth paste in another bowl.

Gradually pour the hot milk on to the flour egg mixture, pour everything back into the saucepan and cook stirring constantly until thick. If it is lumpy, keep stirring it vigorously until smooth. When it boils, keep whisking constantly until the pastry cream becomes thick. Remove from heat and stir in vanilla extract. Pour the pastry cream into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature then refrigerate until firm. Warm it before you use it

Choux Pastry:

In a medium bowl whisk the flour with the sugar and salt and keep aside. Place the butter and water in a saucepan over medium heat and bring to boil. Remove from heat and with a wooden spoon, add the flour mixture and stir until combined. Return saucepan to the heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball. Transfer the dough to your bowl and beat with whisper on low speed to release the steam from the dough. Once the dough is lukewarm, start adding the beaten egg mixture and continue to mix until you have a smooth thick paste , Dough will fall from a spoon in a thick ribbon.

Place the dough in a pastry bag fitted with a large plain tip and pipe lines of dough onto the baking sheet and by using the template. With a pastry brush, gently brush the tops of the dough with a lightly beaten egg.

Bake for 15 minutes at 200 degrees C. Reduce the oven temperature to 180 degrees C for another 20 minutes.

Tip : I took 20 minutes and tested it removing it earlier and it as soggy, so bake at exactly 20 minutes.

Remove from oven and place on a wire rack to cool.

Chocolate Glaze:

Place the chocolate chips/bar in a bowl. Heat the cream just until boiling and immediately pour it over the chocolate. Gently stir until the chocolate has melted. Stir in the vanilla extract and corn syrup.

To Assemble:

Split the pastry shells in half, lengthwise with a sharp knife. Take the top shell and dip into the chocolate glaze and let the excess drip off. Place on a wire rack to dry.

Fill the bottom half with the cream by using a piping tool. Gently place the glazed top half of the pastry shell on the creamed shell.

Your eclairs is ready and enjoy ! Refrigerate for some time for the glaze to set.

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