Скачать или смотреть Classic Éclairs Recipe

Ingredients:
Choux Pastry for the Eclairs – about 10 eclairs shells
• 60 ml water
• 60 ml milk
• 60 gr unsalted butter
• 1 Tbsp granulated sugar
• 70 gr bread flour sifted
• 110 gr eggs from about 2 medium size eggs (lightly beaten)
• some powder sugar
Filling for the Eclairs – to fill 6 eclairs
• 4 egg yolks
• 320 ml milk
• 50 g sugar
• Vanilla extract
• 14 gr corn starch
• 25 gr butter
Chocolate Glaze
• 150 gr semisweet chocolate
• 120 ml whipping cream
• 1 tsp honey

White chocolate for decoration (optional)
Preparation:
Vanilla Pastry Cream
1. Add the milk and vanilla extract into a saucepan. Heat the milk over medium high heat until it simmers.
2. In a small bowl, add the sugar and egg yolks. Whisk until you have a thick and fluffy mixture. Add the corn starch and mix again until well incorporated.
3. Slowly pour about a half of the hot milk into the egg mix and immediately continue whisking in order to temper the egg mix. Add the other part of the milk and mix until incorporated. Pour the mixture back in the saucepan.
4. Heat the created mixture in medium heat, while whisking continuously.
5. While whisking, let the custard come to a boil. Continue to cook for a further 1-2 minutes after the first bubbles.
6. Remove the mixture from the heat and add the butter. Whisk in the butter, until completely mixed in.
7. Pour the custard into a bowl and cover the surface with plastic wrap, making sure the plastic wrap is touching the custard surface.
8. Let the custard cool down to room temperature and then let it chill in the fridge for a couple of hours.
Choux Pastry
1. Preheat oven to 175°C.
2. In a saucepan add the water, milk, butter, salt and sugar in medium heat while stirring occasionally. Please make sure the salt and sugar dissolve completely and the butter melts before the mixture comes to a boil.
3. As soon as the mixture comes to a boil, move the saucepan away from the heat and add all of the sifted flour. Stir the mixture continuously to allow the flour to absorb all the liquid mixture and then back to the heat and cook for another 3-4 minutes while mixing, until you see some of the dough sticks to the bottom of the pan.
4. Remove the saucepan from the heat and transfer the dough into a mixing bowl. Mix the dough for about 3 minutes to release the steam and to cool down.
5. Add the eggs gradually while continuing mixing. Please make sure the egg is well incorporated before continuing to add the remaining eggs. Stop adding eggs when the dough starts to look glossy and not runny.
TIP 1: To check if the dough is too runny, drag your finger along the surface of the dough. If the sides of this dough collapse, it’s because the dough is too runny.
TIP 2: Stir the dough with a spatula and then lift the spatula straight up. If the dough forms a V shape at the end of the spatula, then it’s also the right consistency.
6. Line a baking sheet with a parchment paper or baking mat.
7. Fit a pastry bag with an 18 mm French star tip and pour the dough into the piping bag.
8. Hold the pastry bag at a 45° angle, with the French star tip touching the backing sheet. Pipe 10 eclairs (10 cm in length). Cut the dough with some clean scissors, dipped into water (so the dough won’t stick). You can also twist the piping tip at the end so that you end with a slightly pointed end.
9. Dip your finger in water and pat the ends of the eclairs to flatten the pointed ends. Sift some powder sugar over the eclairs.
10. Bake the eclairs for 30 minutes. DO NOT OPEN THE OVEN DOOR!
11. After 30 minutes open the oven door and quickly prick each of the eclairs on one end in order to release the steam.
12. Close the oven door and let the eclairs bake for a further 10 minutes or until they turn a darker golden color.
13. Remove them from the oven and let them cool down completely in a wire rack.
14. Once the eclairs have cooled down, they are ready to be filled.
Filling
1. Pour the cream mixture into a bowl and start to whisk until it becomes smooth and creamy.
2. Place the filling in a pastry bag, with a small round tip.
3. Use a round tip to make 3 holes on the bottom of your éclair shells. Fill the éclair shells with pastry cream through these holes.
4. Wipe off any excess pastry cream.
Chocolate Glaze
1. Heat the whipping cream.
2. Place the chocolate in a small bowl.
3. Pour the hot whipping cream over the chocolate.
4. Let it sit for a minute and then start to whisk until the chocolate is completely melted. Add the honey and mix until incorporated.
5. Dip each filled éclair in the chocolate glaze.
6. Place the glazed eclairs on a wire rack and allow the chocolate glaze to set.
7. Sprinkle some white chocolate on top (optional).

Enjoy!

Tips & Tricks
The remaining eclairs shell you can freeze. Thaw out the frozen shells overnight and you can crisp them up in the oven for a few minutes (optional). Cool them down and fill them with the filling.