Wednesday, April 20, 2016

Eclairs (Pate a Choux, Chocolate Ganache & Fresh Cream Filling)

Pate a Choux-
1 cup water
1 cup unbleached all purpose flour
1/2 tsp. salt
1 tsp. sugar
6 tbsps. unsalted butter
4 large eggs
Fresh Cream Filling-
1 cup heavy whipping cream
1 tbsp. confectioners sugar
1 tsp. vanilla extract
1 tsp. corn starch
Chocolate Ganache-
1 cup semi-sweet chocolate
1/4 cup whole milk
2 tbsps. heavy cream

Make the pate a choux:
1 -. In a heavy metal sauce pan bring the water, butter, salt and sugar to a simmer. Add the flour, quickly stirring mixture with a wooden spoon until the dough comes together. Remove from heat and continue to stir for 2 minutes. 
2 - Then place dough in a large bowl, stir for a minute to let the mixture slightly cool, then add one egg at a time stirring until the dough absorbs the egg (repeat one at a time until all 4 eggs are incorporated). The dough should not be runny and have a soft texture, place in a piping bag with the largest tip you have. 
3 - Pipe 4 inch lines or 2 tbsp. mounds. Bake at 400 for 20-25 minutes (rotating half way through), until a deep golden brown. Remove and let cool before filling, the interior should be light and open (if dense and thick something went wrong with your dough). 
Make the fresh cream filling:
1 - Put all your ingredients in a bowl, use a hand mixer with the whisk attachment on a high speed for 3-4 minutes until the cream is thick (don't go to long or you will make butter). Place in a piping bag with the filling tip and pipe into each eclair or cream puff.
Make the chocolate ganache:
1 - In a small sauce pan create a double boiler, boil 2-3 inches of water, place a glass bowl over the top (make sure the bottom of the bowl isn't touching the water, very important). Put your ganache ingredients, whisk until the chocolate mixture is smooth and shiny. Dip the tops of each of your treats  in and let set in the refrigerator until serving. 
Enjoy! Will post more pictures soon :)

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