Hey everyone welcome to my blog where I introduce recipes from home, the coast guard culinary program, and abroad! Today, let’s dive into making Chocolate Cream Eclairs as we experience the ever-growing culinary world in all its art and form!
Chocolate Cream Eclairs
Today we have a special recipe for an exquisite intricate dessert that is bound to impress your guests or family and friends! Making chocolate eclairs is a wonderful way to showcase your baking skills. This includes mastering eclairs with chocolate and cream.
Eclairs are a puff pastry that method of baking is through the gases of water turning into steam (evaporation) and expanding the pastry through the convectional method. Chocolate cream is the perfect filling!
We also have a Chocolate Ganache today for which is quite easy to make in preparation. It only requires two ingredients! (chocolate chips & shortening) Cream combined with chocolate is an ideal ganache producing delightful chocolate cream eclairs.
Temperature Is VERY important in this preparation as it is really easy to burn your dough and not obtain the right consistency for a great outcome, so be sure to follow step by step in each given instruction and hint!
Hints
Utensils – Double Broiling method- Heat safe Bowl over Pot, rubber spatula. Sauce Pan. Create your eclairs using the right equipment for the perfect result. Use proper tools to get the best chocolate cream in your eclairs.
Chocolate Ganache Recipe
Ingredients:
Chocolate, Chopped (chips may be used)
Heavy Cream
Makes approximately 3/4 cup
Steps:
8 oz
6 fl oz
1. Place chopped chocolate in a bowl.
2. In a sauce pan, bring cream to a simmer.
3. Pour hot cream over the chocolate.
4. Allow mixture to stand 1 minute.
> This allows the warm cream to melt the chocolate.
5. Using a whisk, gently stir to blend the cream and chocolate together until smooth.
Variation:
• Soft Ganache – Use equal parts cream to chocolate.
Pate a Choux Recipe
Ingredients:
Milk
½ cup
Water
½ cup
Salt
Small pinch
Butter, Cubed
4 oz
Bread Flour
Eggs
1 ¼ cup
4 each
Steps:
-Preheat oven to 375°F and line a sheet pan with parchment paper.
Bring the milk, water, salt and butter to a boil over medium heat, and stir until butter has melted.
-Add all the flour.
Stir vigorously, using a spoon or high heat spatula, to combine.
-Reduce the heat to low and continue stirring until the mixture forms a mass and pulls away from the side of the pan (approximately 2 minutes.)
– Mixture will form a film on the bottom of the pan. Keep it moving.
Transfer the dough to a mixing bowl with a paddle attachment. Beat briefly on medium speed, about 30 seconds, allowing the mixture to cool slightly.
-With the mixer running, add the eggs 1 at a time.
-Beat until smooth. Scrape down the bowl after each egg is added.
Dough should slowly slide down the paddle and be firm enough to hold its shape when piped. Achieving this texture is essential for making chocolate cream eclairs.
Hope Y’all enjoy!