Chocolate Éclairs

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These were oh so good. I would give them a 9. SO, I combined a few of my own recipes to make these. Emma and I made a double batch of the dough for the shells using this recipe:

 

SHELLS

 

http://www.finecooking.com/recipes/eclair-pastry-shells.aspx

 

We piped them on to parchment, which was a major pain. I might use the smaller version with the tip suggested in the article instead of the big french tip we used. Anyway, bake those, take out the middles, and then fill with the following:

 

FILLING

Pasty Cream recipe, courtesy of Dad

 

3/4 cup sugar I cut this down to 1/2 cup

1/2 cup flour

1/4 tsp. salt

3 cups milk use a high fat milk

4 egg yolks

3 Tbs. butter for the chocolate version, use 2 Tbs.

1 1/2 tsp. vanilla

Combine dry ingredients and stir. Add milk and stir until smooth. Over medium heat, bring nearly to a boil, stirring constantly. Pour 1/3 into bowl of egg yolks, then pour back into pan and cook for two minutes. once it comes to a full boil. Remove from heat and stir in vanilla and butter. For the chocolate kind, I add about 6 oz. of chocolate, part milk, part dark, depending on your preference.

 

Once the filling had cooled, we folded in about 1 – 1/2 cups whipped cream.

 

GANACHE

 

4 oz. dark chocolate

pinch salt

1/2 cup cream

1/2 tsp. vanilla

 

You add the chocolate and cream and melt it in a bowl set over steaming water. Then you add in the salt and vanilla.

 

We put this in a rectangle shaped Tupperware, and t hen dipped the top of the éclair shell in the ganache and then in toasted coconut. Tons of work, but very good.

 

 

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