King Arthur Flour has the recipe on their website as well as step-by-step pictures for making the pastry.
|Eclairs and cream puffs filled with dark chocolate pastry cream and chocolate glaze|
As I mentioned in my last blog post, starting January 2015, we will be baking recipes from the wonderful blog, Scientifically Sweet, written by food scientist Christina Marsigliese. I am very much looking forward to that :o)
If you'd like to join the ABC bakers in their monthly baking adventures, please go to the ABC blog for more information.
Here are some step-by-step pictures of my Eclair adventure:
|Put the dough in a large zip loc bag and attach a large round piping tip.|
|Made several shapes: bubble shape, traditional straight shape, and small rounds (cream puffs)|
|I read in the Pie and Pastry Bible that if you run a fork over the eclairs, they'll rise more evenly in the oven.|
|They puffed up beautifully!|
|I can't really tell if the "forked" ones puffed up more evenly or not...|
|The "bubble eclair".|
|The round eclair or cream puff|
|Doesn't that look cute?|
|The tops were dipped in the chocolate glaze. That was much easier than spooning the glaze over the assembled eclairs. Recently I saw a Scientifically Sweet recipe that intrigued me. It stated that you could make a "ganache" like glaze without heavy cream. So I decided to skip KAF's chocolate glaze recipe and follow that other recipe. You can find it at the bottom of this post.|
|Filled the eclairs with the chocolate pastry cream and carefully placed the second half on top.|
|And voila! A plate full of eclairs. Bon appetit!|
- I took these to a Thanksgiving dinner party where they were very well received by adults and kids alike.
- Hubby enjoyed them as well but found them a bit much on the chocolaty side. He rated them 8 out of 10.
- I liked them as well and really enjoyed the intense chocolate flavor in the pastry cream and chocolate glaze. The eclairs were filled right before serving so they were still a bit crisp and not soggy at all.
- It's still a mystery to me why the pastry cream didn't set properly. I expect pastry cream to be of piping consistency which this wasn't. Will have to retrace my steps as well as compare this recipe against other chocolate pastry cream recipes.
- When you're done piping each eclair, you always get a little "tail" of batter at the end. Dip your fingers in a little water and press on the tail to smooth it out. You'll never know it was there.
- Always (ALWAYS) run an egg-based pastry cream through a sieve (while still hot). No matter how careful you are not to cook the eggs, there will always be small bits of cooked/curdled egg in your pastry cream. So use a sieve and you'll be rewarded with a silky smooth pastry cream.
- To make sure the pastries are cooked all the way through, shut off the oven after the baking time has expired, and put a wooden spoon between the oven and the oven door, and let the pastries "hang out" in there to finish "drying out".
- If you would like to bake these delicious pastries yourself, you can find the recipe HERE.
- Don't forget to check out the other ABC bakers' eclairs.
(adapted from Christina Marsigliese's blog)
160g dark chocolate, chopped
2 tbsp (28g) salted butter
1/3 cup (80ml) 1% milk
Place chopped chocolate, butter, and milk in a bowl and microwave for 2 minutes at 50% power for 30-second intervals. Then, stir until smooth and glossy.