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Chocolate Eclairs Recipe Demonstration - Joyofbaking.com
beans d
hi I'm Stephanie horse cave joy bakingdot com
today we're going to make chocolateeclairs and this is a chocolate eclairs
you can see it's got a nice crisp pastryshell that's filled with
pastry cream and topped with chocolateglaze
now we're gonna start for making shoepastries so preheat your oven to
degrees Fahrenheit which is two hundred
degrees celsius and then this is alittle unusual pastry never going to
cook at first
and then bake it so just in a mediumsaucepan port
half a cup that
male leaders upwater
along with four tablespoons
grams
I love Potter have it at roomtemperature
and cut into small pieces so it will
melt faster and now I'm just going toput this
over medium-high heat ever going tobring it just to a boil stirring every
so often you want the butter to meltbefore the water boils because we don't
want a lot of evaporation here
while that's cooking
NAS small bowl place what a half a cupthat
grams up all-purpose flour me
know that is plain flour into that
just add half a teaspoon granulatedwhite sugar
and a quarter for teaspoon assault an
just what's that together hey
modest bring that to a boil its
atta boy also just take it off the heatand then
add to flour mixture all at once andthen you can use
either just a wooden Spooner I'm using aheatproof spatula adjuster that an
let's go look awful won't be him
they have a mass but thats
the way it's supposed to be so now whatwe're gonna do is just put it back
onto the heat I would say likemedium-low
and then stir constantly what we want is
to just form a smooth ball
a big deal and you know it's readybecause
there will be ACN coding
a flower on the sides and bottom
love your saucepan thats you know
we just want the flower to cook a littleon or the operation of the water
just keeps turning
as you'll see nice smooths and then
you can see it's starting to stick
so that's when I know it's done
pretty simple a just turn that off sonow what we're going to add some ache
but this is a little hot right now sowhat I'm going to do
and if you have a an electric StammX-ers like I have here
user paddle attachment or you could justuse a hand mixer or really you can just
do this
pastry by hand what I'm going to do
is just beaded on low-speed
just to cool it down releases steen
and just told
lukewarm that will take maybe a minutetwo minutes
so you could easily do this by hand
okay felt the sides of the bowl not hotanymore
so I'm just gonna just feel it
and its luke warm so we're ready to go
it's just but it looks like know whatwe're gonna do
is add two large XO in a separate bowl
have amor your eggs at room temperatureand then just
slightly de
I'm using a wire whiskyou to kiss you
or possessed and what we're gonna do
is gradually add
Nick you know whenyou add it all at once
because with this pastry
it has to be at the right consistency sowe may not need all of our age
want it to be like a really picked takes
someone at most a bit but not all ovett
I'm going to have my mixer running butmedium speed gradually add the egg now
your pastry will come apart and lookkinda have
curdled lumpy don't worry that's whatit's supposed to just keep feeding
and it also moves out
scum screen I'm just gonna show you
what it looks like see its kind allcurdled that's fairly normal
don't worry about just keep beating an
so saying see it starting to form a nicepaste
it's going to be a little more and thencheck it to see if I need to add
all love the AIC and
care so here we are
wanted a little thinner than that
so I'm going add
its the rest
the ok an
our check HERE
think it looks good K
yeah that looks good nice
kinda hangs on the spatula and thenfalls offense that crib n
so that's what you're looking for K
protease easy a pastry
once you get the hang of it very simpleso now we're gonna height
the and shells that we need to sell
pastry bag just fitted with the playing
chip me if you didn't have a plaintiff
just if you're using a disposable jobpaster big like this you just cut the
end of the Don't Ask
plaintiff ap think
cell scaffold that back and put
K
so now because I want
we're going to have to pipe long lines
for the eclairs and I like to make themall the same size so I made a template
so just take a piece parchment paper andI just drew
this amount of pastry will make 12Claire so I meet twelve lines
I'm making is both three and a halfinches long which is
eight-and-a-half centimeters sold dothat and put that
out and then put your piece of parchmentover top and then you can kind of
use that as a guide if you're reallygood
than you probably don't even need thatnow I'm going to pride
the you wanted a boat three-quarters
Evan inch wide which spoke two senators
and have your bag at about a
degreeangle when your piping
even pressured and then just
smart
then thanks so much and company and juststop
and go back
keep me
I'm only going to get eleven cuz Imust've I
pipe them a little wider thanthree-quarters saw
not that it matters really so now I liketo brush
the I'm the shells the dough with
a little egg wash before just beaten eggactually
before I put them in the oven and whatthat does is one will get nice browning
up the shells and two I can
use the brash just smooths out
any imperfections my piping
and
nice like coding
there we go so now into the event sowe're going to bake them for
minutes
at
degrees and then we're gonna dropthe temperature down to
degrees
Fahrenheit which is a
degree Celsiusfor somewhere around
minutes
so the
for the first were baking themat a high temperature and that will get
quick rise above the pastry and then theshow will form
and then were dropping the temperaturedown and thence
that will dry out the inside so whatyou're looking for
the and nice golden color and
if you break one in half it will be
dry in almost dry inside
okay shells
I think they're done but what I'm goingto do just to show you I'm gonna take
one and just
break in half because that's really thebest way you can tell okay
so as you see there's a little bit I'vemoist
battered still inside just a little
so really that'll be fine
out I could just let them sit on thecall
like this if there was a lot a sweatbetter what you can do is sticky
toothpick or skewer put a couple holesin the bottom
and then port your baking sheet backinto the oven
turn your oven of and leave the doorajar and just let them cool
in the oven cool down and then that willdry out a little more
so I'm when we come back I will make thepastry cream
so now we'll make our pastry cream sowhen he proved ball
have three large a key ok said havethose at room temperature
and then whisk in a corner pick up fiftygrams granulated white sugar
case
and then over time not be want to
add just a pinch like an aide to theteaspoon of salt
I'm isn't kosher and then we need to fixdinner for the pastry cream so I'm
adding
a all-purpose flour you may know isplain flour amps concepts that over the
top
along with the scant to 2 tablespoonswill
grams out
cornstarch you may know that escortflower
so I'm I'm sifting just in case there'sany lumps
and just wish they had an
and then meanwhile I have
warmed one and a quarter cup switches
millilitres
I love male I used a whole milk becauseI want a nice rich
flavored pastry cream I have used like a
reduce fat 2 percent course your creamyour pastry cream won't be as rich
tasting
so just bring your mail just almost to apermissible to follow a mock
and then we're going to was scared and
keep whisking because you don't want to
cook Eurax now if you did
happen to get some curling up your extrastrain your mix
your mixture before we cook it don'tworry about it
breezy there
sign out it got a cricket a bit
we don't want flower taste tour
cream so just poured into a saucepan
now you will have to whisk
this constantly as its cooking becauseagain we don't want to
cooker rakes so just over a medium heat
you want to bring it up to a boilwhisking constantly
ok care can start to
as I whisk starting to get pic
so and will get a little lumpy
don't worry about that just keep areally stirring
adjuster he'd if you need to and whatwe're gonna do is just keep whisking
until it gets quite sick you know maybethirty seconds
probably no more than a minute dependingon your feet
see see starting to thin out
Salaam basis you
your arm gets a little exercise hereokay so that looks pretty good
nice and fair K
wanna cook that flower see you don'thave that flower tea sets why we have to
do this
saw I'm happy with that move
so now I'm going to add
1 teaspoon pure vanilla extract if youwanted
you could add you know splash a
your favorite liqueur you could also ifyou wanted to make this a chocolate
pastry cream
at this point just a full day and twoounces
grams
a finely chopped either semi sweet orbitter sweet chocolate
so that's our pastry creams
going to poured into now of course wehave to let this cool down
and actually most of the time I make mypastry cream
the day before so then I don't have todo everything the day am
making my claire's because
what we need to do is covered this
leading cool to room temperature
and and put it in the fridge for
couple hours until gets really firm
so that's why you should make up a datefor so there
so when we come back we will make thechocolate glaze and then assemble our
claire's
so now for chocolate glaze in aheatproof bowl
port two outs is that's
grams upfinely chopped either a semi-sweet
or a bittersweet chocolate and then pourover top
cordova cop sixty male leaders
I love heavy cream heavy whipping cream
or you cream with a
to
percentbutterfat content
and he did too one really hot toldalmost starts to
for MoP and then we're just going to
so sensually were making a can of
what I'm going to do because
if you don't eat the eclairs right awaythey have to be refrigerated
and we want to keep are chocolate glaze
nice and shiny and soft so what I'mgoing to do
is add a one-and-a-half teaspoons a
like corn syrup you could use a goldensyrup
a liquid glucose or could probably evenuse a honey
a mild flavor honey just want to
something so that keep that
chocolate soft fridge
and then I'm also going to add just alittle flavor in Cordova teaspoon
for a final extract you don't have toadd that
too so essentially that's our chocolateplace
so once you have that then your pastrycream
now I made my pastry cream yesterday
so when you take it all the fridge it'sgoing to be like very salt
so you will have to ok taking
we ask and oh really topped
make its loss often get rid of any lumps
English use a wire whisk or your spatula
up but you're still you wanna
cold because I'm going to Pipit
so it has to be quite firm I won't putit can
to came quite today I'm going to use astar tip for this
just to make it look fancy you can justgo ahead and you don't have to
pipe that if you don't want to
okay so that's already assembly linehere
and then for
you take your shoe pastry and with sharpknife
now some people I'm gonna cut mine inhalf I find a lot easier
you could just insert your your pastryterrip
into the sides are the bottom and andjust squeeze
the pastry cream into the have
Claire I find it much easier just to
cut in half now if you had a little bit
love wept don't
you could just a little is fine justtake it out
so their hands take mine
pastry cream and despite getting as much
for as little as you want
I don't like too much cream I find thatsimple
right for me and then
just take your top and just dip it intoyour
chocolate and then just kinda hold itlet the excess strip off
so there you have it time have your
Claire now if you're going to eat thissome people like to
assemble their claire's shortly beforethey eat them
and that way you the your shoe pastriesreally quite Chris
and that your chocolate will be quitesharp tasting
personally I like to assemble them atleast a couple hours before because I I
liked the
chocolate to come to soften in itsflavor and I actually like the
shoe pastry a little softer you canactually
storm for a couple days but I'm gonnatry one anyway
now all it's really nice
the nice crisp pastry
you kept cruiser vanilla flavored cream
and the Chocolate its pretty good
saw until next time i'm stephanie
your skin joy baking dot com beans
dunes
dunes
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