Chocolate Eclairs

Realised it's been a long time since I ate eclairs, so I decided to make some. It was also time for a change to some sweet baking as well.

Made all chocolate, then realised I should have made some as normal cream. Anyway, I think they were quite successful - pastry cream was full of chocolate flavour but not too sweet. I hate eclairs which are simply filled with whipped cream that are sometimes sold in our local bakeries, so this came up to my expectations.

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Recipe (makes about 20 7-cm long eclairs)

Choux Pastry
Whole milk 1/2cup
Water 1/2cup
Unsalted butter 100g
Sugar 1tsp
Salt 1/2tsp
Flour 1 1/4cup
Eggs 4

1. Mix the milk, water, sugar and butter in a pot. Heat until all the butter has melted.
2. Lower the heat and pour all the flour in.

You will get a paste-y looking dough at first. Continue stirring over low heat for another 2 mins or so until you get a smooth looking texture similar to the pic on the right.

3. Beat the eggs together in a separate bowl.
4. Remove the pot from heat. Using a hand-mixer, mix the dough for about 1 min.
5. Slowly add the egg in in batches while whisking at the same time.

The end result would be a glossy, thick, stretchy dough that stretches a little before breaking when you lift it. If it does not stretch, add a little more egg white bit by bit.

6. Pipe onto the tray of about 1 cm wide and 4-5 cm long.
(The pastry will expand a lot while baking, hence there is no need to pipe it too large if you want small to medium sized eclairs. 1 row of piped dough should be enough. More importantly, pipe it such that it fairly high in height, or it will come out pretty flat. Use the back of a teaspoon dipped in cold water to smooth the piped dough)

7. Bake at 200 degrees C for 20-25 mins or until brown and slightly hard on the top.


Chocolate Pastry Cream
Whole Milk 2cups
Egg yolks 4
Sugar 6tbsp
Cornstarch 3tbsp
Salt 1/4tsp
70% Dark Chocolate 190g

1. Melt the chocolate in the microwave at high for about 1 minute.
2. In a separate bowl, whisk the yolks, sugar and corn starch together.
3. In a pot, heat the milk and salt together until boiling.
4. Pour half of the milk into the yolk mixture in a small stream to temper the yolks, while whisking all the time.
5. Pour the yolk mixture back into the pot of remaining milk and return to the stove.
6. Heat while whisking until the mixture thickens a little and starts to bubble.
7. Pour into the melted chocolate and mix well.
8. Press cling wrap directly onto the surface to prevent skin from forming. Allow to cool or refrigerate if not using on same day.


Chocolate Glaze
Semi-sweet chocolate 150g
Unsalted Butter 30g

1. Place chocolate and butter in a bowl and microwave until melted. Mix well and allow to cool.


Assembly:
1. Slice off the top third of the choux pastry.
2. Dip the upper piece in the chocolate glaze and allow it set. Freeze it for faster setting.
3. Using a spoon, fill the bottom piece with desired amount of pastry cream.
4. Cover with the top piece and enjoy!