Éclairs are a French dessert that everyone loves to eat. There are many ways of making this dessert but the classic Éclair consists of a choux pastry, a vanilla custard filling and a chocolate topping. Explore your Häcker kitchen à la French.
To make the custard filling you will need:
- 2 cups of whole milk
- 2 tsp of vanilla extract
- 2/3 cups of granulated sugar
- ¼ cups of cornstarch
- 6 egg yolks
- 1 tbsp of unsalted butter
In a pan, add the milk and the vanilla extract and bring to a boil over medium heat. Then turn off the heat and let it rest for 10 mins. Whisk the egg yolks and the sugar until it becomes light and fluffy. Whisk this mixture into the pan with the milk and vanilla. Then add the cornstarch and whisk until there are no lumps. Cook this mixture on a medium flame until the mixture thickens. Then add the butter and mix until fully incorporated. Strain this mixture into a bowl, cover it with cling film and let it cool in the refrigerator for at least 2 hours.
Before making the choux pastry preheat the oven to 425 degrees. To make the choux pastry you will need:
- 1 cup of water
- 1 stick of butter
- ½ tsp of salt
- 1 ½ tsp of sugar
- 1 cup all-purpose flour
- 4 eggs
In a pan, pour the water and add the stick of butter. Heat it on a medium flame till the butter has melted completely. Then add salt & sugar and give the mixture a stir before adding flour. Mix until there are no lumps of flour and turn off the flame. Let this dough cool for 10 mins. Then add 3 eggs to the dough, one at a time, making sure to mix each egg until fully incorporated. Fill the dough into a piping bag fitted with a large piping tip. On a cookie tray/baking tray, pipe fat lengths of the dough, leaving adequate space between the lengths of dough. Use the last egg as an egg wash. Whisk the egg lightly, in a small bowl and use a basting brush to lightly brush the surface of each length of dough with the egg. Put this in the preheated oven for 15 minutes. Then reduce the heat to 375 degrees and bake for 25 more minutes or until golden brown.
For the chocolate topping you will need:
- 4 ounces of semi-sweet chocolate chip or coarsely cut chocolate
- ½ cup of cream.
Bring the cream to a boil and quickly pour it into a bowl with the chocolate. Let it set for 5 mins and then whisk vigorously until there are no lumps of chocolate. Strain if required.
There are two ways to put an éclair together. One way is to cut the choux pastry in half and then fill the center with the vanilla custard filling. The other way is make two or three small holes at the bottom of each choux pastry. Fit the piping tip in each hole and pipe until some of the filling comes out. Cover the top with the chocolate topping and serve.
Wow your friends with your baking skills, or make a batch of Éclairs just for yourself. Either way, your taste buds will thank you. Go simple or have complex culinary adventures from the comfort of your very own Häcker kitchen.