I promise you that this will be the last post on éclairs and pâte à choux for a while. It’s just that I feel that éclairs are so underrated. It’s one of the oldest most classic pastry, French or not, and I think that people sometimes forget how much of an oldie but a goodie it is. In fact I don’t even think a single pastry shop in Singapore sells it and that’s why I did this simple chocolate éclair. Reviving this timeless pastry and for those who’ve never had one and would love to give a go at it and taste it for yourselves. Even if you have had one before, this might just remind you on how delicious éclairs can be.
Fun, pretty, colourful and flavourful, I might just start an éclair range one day!! Kinda like Fauchon in Paris but clearly not nearly as stunning as their éclair collection.
In France, the three most standard flavours for éclairs are chocolate, coffee and caramel. Caramel proves to be too sweet for me sometimes and I just don’t really love coffee desserts. But chocolate, who could ever have enough chocolate?
I was actually filling them already when a lightbulb popped into my head. I could have piped in some salted caramel to make it extra fine and decadent. But what the heck, I thought. I’ve got my caramel recipe up, and the idea is out as well, I figured you guys could fill them that way if you liked because seriously, salted caramel + chocolate, it can’t go wrong.. it’ll only taste better ;)
Let’s start making éclairs!
Top: Placing the crumble
Bottom: Pâte à choux has a hollow centre perfect for filling with this rich luscious chocolate cream.
Golden brown tops with a crisp outer shell.
Poke them. It’s really fun doing this when it’s right out of the oven. So dorky but so true.
I used a pretty small nozzle of 7mm, just enough to fit through the holes I made at the bottom of the éclairs. Remember, you don’t want to poke such big holes or you’re gonna have the cream running all over!
And then that glaze…. that dark, silky, smooth, shiny, luscious, almost black, dark chocolate glaze. Talk about food porn.
Right: And this is totally optional but why not some sprinkling of some cocoa nibs for added texture? I say yes. Let’s add those in too.
And throw them to one side while you prepare all your tools, cream and piping bag.
Fill them up nice and full till the cream rebounds due to the pressure and scrape off the excess from the bottom. Pretty easy stuff :)
Slow and easy here, dunking them in slightly less than half of the éclairs. Your glaze should be at about 40C or cooler. It shouldn’t be too runny or too thick.
Touch of gold, it’s my best friend. I need to get some of these in silver too.
Perfection in every bite.
I don’t know about you guys but I want me some chocolate éclairs.
You don’t even need to have an occasion to make these so getting started on them!! And while you’re at it and on the topic of chocolate, maybe this double-stacked American chocolate cake might entice you too ;)
Easy Chocolate Éclairs:
For the pâte à choux:
For the crumble topping:
milk – 500g
yolks – 45g
eggs – 50g
caster sugar – 125g
custard powder – 25g
flour – 25g
vanilla pod (scraped) – 1/2 no.
butter – 50g
cream – 100
70% chocolate – 120g
For the chocolate cream filling:
pastry cream – 563g
chocolate ganache – 188g
Dark chocolate glaze:
caster sugar – 470g
water – 130g
cream – 300g
glucose – 160g
cocoa powder – 150g
55% chocolate – 50g
gelatine – 20g
water – 100g
For the pastry cream:
Combine the milk and vanilla in a saucepan and heat over medium high heat.
In a small bowl, mix the sugar, custard powder and flour together until evenly distributed.
In another bowl, whisk the eggs and yolks together. Add in the dry ingredients into the eggs and whisk till homogeneous.
When the milk comes to a boil, temper half of the milk into the eggs, whisking constantly as you do this. This allows the temperature of the eggs to increase without cooking and curdling it.
Pour the tempered mixture back into the remaining milk in the saucepan and cook over medium heat, whisking constantly, till thickened. Once the first bubble pops, you may remove it from the stove.
Whisk in the butter till well incorporated and transfer onto a tray. Spread it out so it cools down fast. Cling film it upon contact to prevent condensation and a skin from forming. Set it inside the fridge till cold.
For the chocolate ganache:
Boil the cream.
If you chocolate is in block form, chop it up into small pieces.
Pour the hot cream over the chocolate and leave for 2 minutes. Until a spatula, stir till it forms a smooth and rather thick ganache.
For the chocolate cream filling:
Transfer the cold pastry cream into a bowl of a standing mixer. Using the paddle attachment, beat the pastry cream until it is smooth. Add in the chocolate ganache and mix on low speed till just combined. Alternatively, you may fold in by hand using a spatula.
Transfer into a bowl and leave to set in the fridge until needed.
For the chocolate glaze:
Soak the gelatine in the water for 20 minutes.
Mix the first water stated together with the sugar and bring it up to 110C.
Boil the cream, glucose and sifted cocoa powder and pour it slowly into the syrup.
Boil this mixture and strain it into the chopped chocolate. Whisk to combine.
Add in the soaked gelatine and using an immersion blender, blend it till it is smooth and homogeneous.
Store it in the fridge with a cling film upon contact for at least 12 hours, preferably overnight, before use. Use at 40C.