Classic chocolate éclairs
An airy french pastry with a crisp shell and a flakey, cream-filled inside. Made even tastier with a sweet chocolate fondant coating and a touch of tart raspberry jam.
- 250ml cold water
- ½ cup and 1 tablespoon (125 grams) unsalted butter
- 1 teaspoon (5 grams) salt
- 1 ⅔ (185 grams) bread flour
- 6 eggs
- 500ml whipping cream, chilled
- ½ teaspoon (2.5 grams) vanilla extract
- ⅓ cup(35 grams) granulated sugar
– A bit of strawberry jam if desired
- 225 grams white fondant
- 500 grams coating chocolate
For the choux paste
For the filling
For the coating
- Place water, salt and butter into a sauce pot and bring to a boil. Make sure butter is completely melted before adding flour.
2. Add bread flour to the boiling water. Stir quickly and cook until the paste slides away from the pot. You’ll now when the paste is cooked when it clears the side of the pot, balls up, loses its wet appearance and the pot shows a white film.
3. Transfer the dough to a stand mixer, and mix until the dough is cool, around 65°C. Do not add eggs while the dough is still hot in the pot, or you’ll get scrambled eggs!
4. Add the eggs two at a time, ensuring that they are thoroughly incorporated before adding more. Scrape down the side of the bowl to help prevent lumps. At this point, dough is thick and stretchy, and should look matte. Add milk only if necessary to adjust the consistency of the choux paste.
5. Preheat the oven at 400°C.
6. Place choux pastry in a pastry bag and pipe 8 – 10cm fingers.
7. Bake for 30 minutes.
The whipped cream filling
1. Pour the chilled cream in a large metal bowl. Using an electric or stand mixer, whip the cream until it starts to thicken.
2. Add the vanilla and sugar and increase the speed of the mixer.
3. Mix until it forms medium peaks, which hold their shape.
4. Transfer the filling to a pastry bag.
The chocolate coating
1. Melt the coating chocolate in a double boiler.
2. Once the chocolate is completely melted and smooth, pour it over the fondant and mix thoroughly.
1. Cut off the top thirds of eclairs.
2. Spread a thin layer of strawberry jam if desired. Then, fill the bottom two-thirds generously with whipped cream.
3. Dip the top third in the coating chocolate. (this can get messy!)
4. Bring the two sides of choux pastry back together, lightly sandwiching the cream.