You don’t have to wait in line at the patisserie to enjoy an eclair. You can also do it at home. This takes time. The rewards are worth it. You get fresh cream. hot chocolate. And contains no preservatives.
We show you how to make this classic dessert from scratch.
Ingredients
Preparation reduces stress. Measure everything before you start heating anything.
** choux pastry **
100g butter (unsalted is best)
* 1 cup of water
* 1 tablespoon of sugar
* 1 cup of flour
* 3 eggs (optimally at room temperature)
Vanilla essence
custard
* 2 cups of milk
2 teaspoons of sugar (normal amount: about 1/2 cup)
* 1 teaspoon of flour
2 teaspoons of cornstarch
*1 packet of vanilla sugar
* 2 egg yolks
Chocolate Ganache
*1 bag of fresh cream
* 150g dark chocolate (chopped or sliced)
Detailed steps
1. Make choux pastry
Let’s start with water. Put it in the pot. Add butter and sugar. Wait until it boils. The butter should be completely melted. Pour everything into the flour at once. Stir vigorously. Keep the heat low. Bake until the dough comes away from the sides of the pan. It forms a ball. This brings out the flavor of the raw flour.
Remove from heat. Allow to cool slightly. If the dough is too hot when you add the eggs, fry them. I don’t want to add scrambled eggs to my batter.
2. Make custard
When the dough cools, prepare the cream. Combine milk, egg yolks, sugar and flour in a saucepan. Stir constantly. Low heat is your friend. Don’t rush. Wait until it thickens like a pudding.
Start by dissolving the cornstarch in a small amount of cold water. Mix this into a thick custard. Continue cooking until glossy and thick. Remove from heat. Add vanilla and mix. Cool completely. If you let it sit, it will thicken.
3. Shape and Bake
Add the eggs one by one to the cooled dough and mix. Mix the two well. The dough should be smooth and shiny.
Lift or spoon the balls onto the baking sheet. Leave a space between them. They expand. Bake at 160°C (320°F) for 30 minutes. Do not open the oven door too early. Steam must stay inside to expand.
After baking, let cool on a plate. It must be brought to room temperature before filling.
4. Assembling and glazing
Separate the cooled choux shells. Fill with cooled custard.
Heat the cream and make the ganache. Do not boil. Heat just enough to melt the chocolate. Pour chopped dark chocolate on top. Mix until smooth. Let cool for 1 minute so it doesn’t run.
Sprinkle chocolate over the filled eclairs. eat fresh