Chocolate Éclairs
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFwgsJCASUKQh02CLVZX350W7edsaDrpWPDFdciM3PIMeF5Bt8i_KOogFVNeD6Qh7Z1K0jVO2mCYlSTcjs-OIw-ICmHvzHP7qd2yGl2E-xxAUtUZMrneEbWYj3vARpAQcarlKxES7cHdVu/s200/4327206697_c138a1b2b6_b.jpg)
Chocolate Éclairs recipe: Martha Stewart – Baking Handbook
Ingredients:
- Pâte à Choux (see recipe below)
- Pastry Cream (see recipe below)
- 6 ounces semisweet chocolate, finely chopped
- 2 ¼ cups heavy cream
- 1 tablespoon light corn syrup
Instructions:
- Preheat the oven to 425°F. Line two large baking sheets with parchment paper. With a ruler and a pencil, mark lines about 3 ½ inches long on the parchment, spacing them 1 ½ inches apart. Turn parchment over, marked side down. Fill pastry bag fitted with a ½-inch plain tip with Pâte à Choux; pipe along the lines on the prepared baking sheets. Gently smooth tops with a moistened fingertip to ensure even rising.
- Bake for 10 minutes; reduce oven temperature to 350°F. Continue to bake until pastries are golden brown, 25 to 30 minutes more. Transfer pastries and parchment to a wire rack to cool completely.
- Place chocolate in a medium heatproof bowl. Heat ¾ cup cream and corn syrup in a small saucepan over medium heat until bubbles begin to appear around the edges, about 5 minutes; pour mixture over chocolate. Let stand 5 minutes, then stir until smooth. Let cool, stirring occasionally, about 5 minutes.
- To fill the pastries, insert a wooden skewer into one end of each shell. (I cut the pastries side ways open and filled them using a teaspoon)
- In a medium bowl, stir the Pastry Cream to soften. In another bowl, whip the remaining 1 ½ cups heavy cream to stiff peaks. Fold the whipped cream into the Pastry Cream in two batches to lighten. Transfer to a pastry bag fitted with a ¼-inch plain tip, and pipe to fill with the whipped Pastry Cream.
- Dip the top of each Éclair into the chocolate glaze; let excess drip off, and place, coated side up, on a wire rack set over a rimmed baking sheet. (I doll-upped the chocolate glaze with a teaspoon over the éclairs) Refrigerate Éclairs in a single layer in an airtight container until glaze is set, about 10 minutes or up to 1 day.
Pâte à Choux recipe: Martha Stewart - Baking Handbook
Ingredients:
- ½ cup (1 stick) unsalted butter, cut into ½-inch pieces
- 1 teaspoon sugar
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- 4 large eggs, plus 1 large egg white
Instructions:
- Bring butter, sugar, salt, and 1 cup water to a boil in a medium saucepan. Remove from heat. Using a wooden spoon, quickly stir in flour. Cook over medium-high heat, stirring constantly, until mixture pulls away from sides and a film forms on bottom of pan, about 3 minutes.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment. Mix on low speed until slightly cooled, about 1 minute. Raise speed to medium; add whole eggs, 1 at a time, until a soft peak forms when batter is touched with your finger. If peak does not form, lightly beat remaining egg white, and mix it into batter a little at a time until it does.
Pastry Cream recipe: Martha Stewart - Baking Handbook
Ingredients:
- 2 cups whole milk
- ½ cup sugar
- ½ vanilla bean, split lengthwise, seeds scraped
- pinch of salt
- 4 large egg yolks
- ¼ cup cornstarch
- 2 tablespoons unsalted butter, cut into small pieces
Instructions:
- In a medium saucepan, combine the milk, ¼ cup sugar, vanilla bean with seeds, and salt. Cook over medium heat until mixture comes to a simmer.
- In a medium bowl, whisk together the egg yolks, cornstarch, and remaining ¼ sugar. Whisking constantly, slowly pour about ½ cup of the hot-milk mixture into the egg-yolk mixture. Continue adding milk mixture, ½ cup at a time, until it has been incorporated. Pour mixture back into saucepan, and cook over medium-high heat, whisking constantly, until it thickens, about 2 minutes. Remove and discard vanilla bean.
- Transfer to the bowl of an electric mixture fitted with the paddle attachment. Add butter, and beat on medium speed until the butter melts and the mixture cools, about 5 minutes.
- Cover with plastic wrap, pressing it directly onto the surface of pastry cream to prevent a skin from forming. Refrigerate until chilled, at least 2 hours or up to 2 days. Just before using, beat on low speed until smooth.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGK6xj15bz_9C8MNBVTLYfomjRn68i8Q4Md9K210wDbx-hy7jXrUGuuKzNHRhGz2k8U4l8Bb5_1puQxpsnbS-9qIALqBsTDVzwguo9hUOmc-a2KsLZIIj08R21CDWuYiIb1fVvVZgcPbzp/s400/parispastry2.bmp)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicWC5gXndRH3N7pc4ql4K4VBytkv6kbxwkGwBsR9OUnUT3n2znQnSQrLAxmqI-BKsbgbS77iOzEIabdDWRo7VRi0UL1kGdUELIdKghGA4B1aN14cRmmmzyWGgXTgYthkGDJ_P4i2Xo6Pnf/s400/4327936626_9c191b71ce_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMT2xDUOIlxu5fuT-Keu70f1TZLpHHHRGSqigknyxJKIs82DNAz3-tcbXfZo6KKR_uVOv79lS0XATabBKSKGdz87WekxiJ4chcb2P5rYwBzsQD6SJcfl8kMWV6K9AOsmYvuXAS1ZBcjcf/s400/4327205263_af5f446d67_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJFHqWN5Yl_FOEggD_ACjIbTc7-aYnZDf1AQEznBB0yvksw0JrG8y8rDxbFqzsX26WW_odn88BD5wJeG9Xgifb4wZErP4bEu-EOKoZk61DtCDcN1XKlzjJxNmywHV3xAu7R2LVkObzN6L4/s400/4327937396_a71fe099f9_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1WOaPr7TUpJ1ywuj8MbcrgldjLoCnZTtVtd05X4UrzUiTV793jhYM2E8zFAp1YgRwQV0r8GBkImlyty3xzT3IkNgEmswubPSzg9rCz1QsmoCG8j7V-5LJZwdEU0WDg-w542D_Xz_jnOP2/s400/4327206191_99d32ee8f4_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqvRM59bfR6aK18uDKuDL3qVBox5dOEGoFud6M0E6Fh-Lax2sA0_rnzHrVAFa4kV8sSCyXpCwqFk3mt632zdwmPdHultOHZhZdczsluEnQu4GnvY8gX_vg8phKrR3DFbBcdxDc6gdoZ19n/s400/4327206443_458518e712_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgy_xQ7HnK-9opbllMxVHCOX3KbDVqk26IfQszjwdUb0t0ISh3XN5Qnir3uc3B_hkovTW8EXvO4kA9RWsPQtMyhgfDmY6EQNq6pjLliOC2r07Y4sg9tlWdKhdPvs4b1-zOUYPJ6ZkiVUDh2/s400/4327206697_c138a1b2b6_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiaApskSnCghhVFtoYVoMLtuTMhBO_o51qOJVc_BkwagoSd4s6F7bq1l1WTN1Ticqsc242alfAr5ML56dlmKqTUT9Wz_jDugAUdSf-uyZ-j_hyphenhyphenncqsVyiIqOHsER4UQzZP4FKCdbSqoY_R/s400/3216945089_e4b6aeedf0_b.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiFlnEsMpIUbKZ8qtqRJojnbn59zXDeOmibEUM4btAgcHKVHeZAfaTgU2xXs3iLo7hqX9uNHZStzbZTcS7aGnWvIrQowHeywyTUXyYm96uPt2XRI97ZhbarMAB32xn-swf_TUPWmZFLuZN/s400/4327938650_0ac7e12d5b_b.jpg)
Comments
Happy blogoversary!!!
Congrats on one year!