Chocolate Eclairs

Bake eclair cases 4 in long made from Eclair paste

Vanilla pastry cream 250 mls

Chocolate glaze:

Unsweetened chocolate 120g

Semi sweet chocolate 120g

Unsalted butter 120g

Light corn syrup 20mls

Method

Cut a small hole in the end of each baked cooled eclair

Pipe in the pastry cream, make sure it fils the full length of each shell. Refrigerate

To prepare the chocolate glaze, melt all ingredients together over a bowl of hot hater. Remove
and allow to cool until slightly thickened, stirring occasionally

In a single smooth stroke , drag the top of each filled eclair through the glaze. Only the very top
of each pastry should be coated

Dust with icing sugar if required.

 Eclair Paste (Choux Paste)

Water 480 mls

Caster sugar 10g

Unsalted batter 225g

Salt 7ml

5-7 eggs

All purpose flour 240g

Method

Combine the liquid ingredients and butter cut into small cubes. Bring to the boil

As soon as the boils and butter is melted add in the flour. If the water boils for to long there will
be an inbalance in liquid to flour ratio

Stir vigorously until the liquid is absorbed. Continue cooking the dough until it forms a ball and
comes away from the sides of the pan

Transfer to a mixing bowl and allow to cool before adding in the eggs one at a time, beating well
with each addition. Stop adding the egg when the dough begins to fall away from the spoon or
beater.

The finished dough should be smooth and pliable enough to pipe through a pastry bag, not to
runny

Pipe as desired and bake immediately. High oven to start and then lowered gradually to dry the
shells. Do not open the oven door during the first half of the baking process

Allow the dough to bake until completely dry, if it is removed from the oven to soon it will
collapse.

Once filled the éclairs have to be consumed within 2-3 hours as the pastry will become soggy.
 Pastry cream

All purpose flour 60g

Eggs Yolks 12

Granulate sugar 360g

Unsalted butter 60g

Vanilla bean 1

Method

Sift the flour and sugar together

Whisk 240 mls milk into egg yolks. Add in the flour and sugar and whisk until smooth

Heat the remaining milk with the vanilla pod in think bottom pan. Once the milk come to the
boil, mix approx 1/3 of the milk into the flour egg yolk mix and blend together. Pour in the
remaining mix and whisk together.

Place back onto a low heat and stir constantly until mix thickens. When custard goes through a
lumpy stage you should increase the stirring . Continue to stir until smooth and free of lumps.

Allow to cook for 1 minute then remove from the heat and pour into clean bowl.

Fold in the butter unitl melted, do not over mix as this will thin the custard

Cover with plastic wrap on the surface of the custard. Chill in an ice bath. Remove the vanilla
pod before use