Éclairs

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Before I begin my posting, I must tell you that after completing this recipe, I felt really happy. Perhaps it is because, I consider, making such sweets, to be very demanding. Perhaps it is the fact that, I am totally self-taught and when I succeed in making such a venture, I believe that I can practically make anything. Silly, ha? Anyway, it took me three days to complete these éclairs. Not because they are difficult, but because during the week I do not have so much time. So, I divided the work to phases, which, I must admit, was very relaxing.
The first phase included the preparation and the baking of the choux pastry. In the second phase, I made the crème patisserie and put it in the fridge. The third phase consisted of the preparation of the glaze and the assembly of éclairs.
As always the recipe comes from Stelios Parliaros from his Saturday afternoon TV series “Sweet Alchemies”. I will tell you this; if I can find one of his books translated in English, I will make a contest and give it to some of you. You will understand why I am such a big fun of his. His recipes are so accurate that even a child can make them. And that’s for me shows a person with experience, professionalism and competence.
Now as far as the recipe is concerned, I very much enjoyed it and the result was worth the time and the effort I put. My husband and son where fighting over how many each one would be able to eat. I had the chance to eat couple of them. The rest were vanished. I will make them again, this time I will fill them with ice cream.

Éclairs

Ingredients
For the choux pastry
125 gr. milk
125 gr. water
110 gr. butter (I used margarine)
½ tsp salt
5 gr. sugar
140 gr. all-purpose flour
250 gr. eggs (around 5 medium sized)

For the crème patisserie
700 gr. fresh milk
300 gr. heavy cream 35% fat
160 gr. sugar
6 egg yolks
2 eggs
80 gr. corn flour
160 gr. chocolate in pieces, 70% cocoa

For the glaze
200 gr. semi-sweet chocolate in pieces
200 gr. heavy cream 35% fat

Instructions
For the Choux pastry

Preheat oven to 200°C.
In a pot we put the milk, water, butter, salt and sugar. When they start to boil, we lower the heat and we throw the flour whisking vigorously with a wooden spoon. Remove from stove and throw it to the mixer bowl. Start whisking with the paddle and add one by one the eggs. When a smooth and fine dough is formed then stop the mixer.
Take a baking sheet put parchment paper and with a pastry bag form sticks with the dough. Place in the middle scale and bake for 30 to 40 minutes (it took me 20 minutes to bake them in my oven) or until golden brown. Take them out and let them cool completely. It is better to let them stay for a few hours to dry out. Do not bake them using air in your oven, just use the conventional way because according to Stelios Parliaros using air will deform them.

For the crème patisserie

In a pot we put the milk and the heavy cream and start heating them. In bowl we mix the eggs, the sugar and the corn flour. Before the milk and cream batter start to boil, we throw 1/3 of this to the eggs’ mixture and whisk. In this way the egg mixture takes the same temperature as the milk batter and the eggs are not cooked. After this, we throw the eggs’ mixture to the milk and cream batter and we whisk until the cream starts to thicken. When it has thickened, remove it from stove and throw it in a bowl with the chocolate. Whisk until the chocolate is completely incorporated to the cream. We put it in a clean glass bowl and cover with cling film immediately over the cream. In this way the cream does not form a thick layer. Put in the fridge for a few hours not less than two. Overnight is even better.

For the Glaze

Put in medium to high heat the cream and when it starts to boil throw it to a glass bowl with the chocolate. Mix until chocolate is incorporated to the cream. Let it cool for 10 minutes.

Let’s now assemble everything.

Cut the éclairs lengthwise in two. Before you fill them with the cream, place the cream in the mixer’s bowl and whisk for couple of minutes. Why we do this you will ask? I had the same curiosity but Stelios Parliaros explains that when we take the cream out of the fridge is very thick. By whisking it for couple of minutes we make it smooth again, but not too soft. With a pastry bag we fill one part of the éclairs and then we place on top the upper part. We baptize each one on the glaze. Let them stay until the glaze above them is stable.
It is not as difficult as it looks, but as I told you the instructions are very thorough. That is the reason why you cannot fail on this. Now, I want to add something more. The choux pastry makes 30 éclairs, the crème patisserie is for 60 and the glaze is just fine for the thirty. Now, I have half of the crème patisserie in my fridge and I have started thinking what to do with it. I will show you in my next post. Until then, take care of yourselves and your beloved ones.

Éclairs

 

Éclairs
 
Author/ Συγγραφέας:
Ingredients/ Συστατικά
For the choux pastry
  • 125 gr. milk
  • 125 gr. water
  • 110 gr. butter (I used margarine)
  • ½ tsp salt
  • 5 gr. sugar
  • 140 gr. all-purpose flour
  • 250 gr. eggs (around 5 medium sized)
For the crème patisserie
  • 700 gr. fresh milk
  • 300 gr. heavy cream 35% fat
  • 160 gr. sugar
  • 6 egg yolks
  • 2 eggs
  • 80 gr. corn flour
  • 160 gr. chocolate in pieces, 70% cocoa
For the glaze
  • 200 gr. semi-sweet chocolate in pieces
  • 200 gr. heavy cream 35% fat
Instructions/ Εκτέλεση
For the Choux pastry
  1. Preheat oven to 200°C.
  2. In a pot put the milk, water, butter, salt and sugar.
  3. When they start to boil, lower the heat and throw the flour whisking vigorously with a wooden spoon.
  4. Remove from stove and throw it to the mixer bowl.
  5. Start whisking with the paddle and add one by one the eggs.
  6. When a smooth and fine dough is formed then stop the mixer.
  7. Take a baking sheet put parchment paper and with a pastry bag form sticks with the dough.
  8. Place in the center of the oven and bake for 30 to 40 minutes (it took me 20 minutes to bake them in my oven) or until golden brown.
  9. Take them out and let them cool completely. It is better to let them stay for a few hours to dry out. Do not bake them using air in your oven, just use the conventional way because according to Stelios Parliaros using air will deform them.
For the crème patisserie
  1. In a pot put the milk and the heavy cream and start heating them.
  2. In a bowl mix the eggs, the sugar and the corn flour.
  3. Before the milk and cream batter start to boil, throw ⅓ of this to the eggs’ mixture and whisk. In this way the egg mixture takes the same temperature as the milk batter and the eggs are not cooked.
  4. After this, throw the eggs’ mixture to the milk and cream batter and whisk until the cream starts to thicken.
  5. When it has thickened, remove it from stove and throw it in a bowl with the chocolate.
  6. Whisk until the chocolate is completely incorporated to the cream.
  7. Put it in a clean glass bowl and cover with cling film immediately over the cream. In this way the cream does not form a thick layer.
  8. Put in the fridge for a few hours not less than two. Overnight is even better.
For the Glaze
  1. Put in medium to high heat the cream and when it starts to boil throw it to a glass bowl with the chocolate.
  2. Mix until chocolate is incorporated to the cream.
  3. Let it cool for 10 minutes.
Let’s now assemble everything.
  1. Cut the éclairs lengthwise in two.
  2. Before you fill them with the cream, place the cream in the mixer’s bowl and whisk for couple of minutes. Why we do this you will ask? I had the same curiosity but Stelios Parliaros explains that when we take the cream out of the fridge is very thick. By whisking it for couple of minutes we make it smooth again, but not too soft.
  3. With a pastry bag we fill one part of the éclairs and then we place on top the upper part.
  4. We baptize each one on the glaze.
  5. Let them stay until the glaze above them is stable.
  6. It is not as difficult as it looks, but as I told you the instructions are very thorough. That is the reason why you cannot fail on this.
  7. Now, I want to add something more. The choux pastry makes 30 éclairs, the crème patisserie is for 60 and the glaze is just fine for the thirty. That means that you will have a spare crème patisserie to use it in other sweets too!
Notes/ Σημειώσεις
Recipe by Stelios Parliaros

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