Makes 10 to 12 Eclairs
YouTube instructional video is at the bottom
What you’ll need
All-purpose flour
Sugar
Salt
Whole milk
Heavy whipping cream
Large eggs (Room temp)
Unsalted butter
Sweet baking chocolate
Vanilla extract
Dark Chocolate extract
Butter extract
Cake batter extract
Cornstarch
Tools you’ll need
2 disposable piping bag with the tip cut off
Coupler with the Wilton #230 tip
Mesh strainer
Parchment paper
11 by 17-inch baking pan
Preparation of ingredients
Step 1- Separate 4 egg whites from 4 egg yolks. Place the egg whites into one bowl and add the egg yolks into a separate bowl.
Step 2- Add 3/4 cup sugar and 1/8 teaspoon of salt into the bowl with the egg yolks and stir it vigoursly with a whisk for 30 seconds to 1 minute or until the mixture is a pale yellow color.
Thickener for the custard
Step 3-Add 1/2 cup whole milk (Room temp) and 1/3 cup cornstarch into a small bowl and stir all ingredients together with a whisk until combined.
Heating the milk and tempering the eggs
Preheat fire to medium heat.
Step 4- Heat 2 cups whole milk in a medium-sized pot for 4 to 5 minutes. Pour the heated milk into the egg yolk and sugar mixture 3 separate times while stirring with a whisk. Once done pour the cornstarch mixture in there and continue stirring until combined.
Preheat fire to medium heat.
Step 5- Pour the custard mixture back into the medium-sized pot and stir continuously for 4 to 5 minutes or until the custard thickens. Turn your fire off and let the custard cool for 10 minutes.
Step 6- Add the thickend custard into a medium-sized bowl. Add 2 or 3 teaspoons vanilla extract, 1/4 teaspoon butter extract and 1/2 teaspoon cake batter extract. Place plastic wrap on top of the custard and cover the bowl with a lid. Place the custard in the fridge for 4 to 6 hours or preferrably overnight.
Choux pastry
Preheat fire to medium heat.
Step 7- Add 24 grams whole milk and 76 grams of water, 3 tablespoons unsalted butter, 1 teaspoon sugar, 1/4 teaspoon salt, and 1/4 teaspoon vanilla extract into a medium-sized pot. Stir all ingredients together until combined and set aside.
Step 8- Add a mesh strainer on top of the pot. Sift 50 grams (1/3 cup) of all-purpose flour into the pot. Stir all ingredients together. As you stir, the mixture will start to come together. Once done the mixture will have a texture very similar to mashed potatoes. Continue to stir the dough for 1 to 2 minutes. Once done turn your fire off.
Mixing the dough
Step 9- Add the hot dough into a stand mixer bowl fitted with a paddle attachment or whisk attachment. Mix the dough on a medium-high speed for 1 minute to allow the steam to escape.
Step 10 (Very important) – Add 2 1/2 eggs into the batter one at a time. Add the first egg in and allow the egg to incorporate into the batter first. The mixture will appear to curdle at first, but the dough will come back together again, then from there add the second egg in and continue mixing until the batter comes back together. To make sure everything is incorporated, scrape down the sides of your bowl. Whisk together the third egg in a separate small bowl. Pour only half of the third egg into the batter. Once the batter curdles and comes back together again continue mixing at a medium-high speed for 1 to 2 minutes. Once done the dough will have the thickness and texture of a slightly runny cake batter.
Baking the choux pastry
Preheat oven to 425-degrees.
Step 11- Lightly butter the insides of an 11 by 17-inch baking pan. Place a sheet of parchment paper into the baking pan.
Step 12- Add the pastry dough into a disposable piping bag with the tip cut off. Pipe 10 or 12 five-inch-long strips of dough onto the parchment paper. Picture demonstration is below.
Important note- Do not open your oven door at any time during the baking or cooling process. This will cause the pastry to deflate.
Step 13- Place into a preheated 425-degree oven on the bottom rack. Let bake for 18 to 20 minutes. After 18 to 20 minutes turn your oven off. Let the pastry cool in your oven with the door closed for 15 to 20 minutes. This will ensure the pastry is completely dry and gives the outside of the pastry a nice crispy texture. Remove the pastries out of the oven. Let the pastries cool completely.
Step 14- Poke 3 holes at the bottom of each pastry using the tip of the Wilton #230 tip. Picture demonstration is below.
Step 15- Add the coupler into a disposable piping with the the tip cut off. Place the Wilton #230 tip on top of the coupler. Screw the decorating tip in place with the coupler nut. Add the cooled pastry cream into the disposable piping bag with the decorating tip on it.
Step 16- Insert the Wilton #230 tip into each hole of the pastries and pipe the cooled pastry cream into each hole. You should be able to fill all 10 or 12 pastries with the cream. Once all the pastries are filled, place them into the fridge or freezer for 15 to 20 minutes. If you have any issues with the pastry cream being runny, place it into the fridge or freezer to stabilize it again.
Making the chocolate Ganache
Preheat fire to medium heat.
Step 17- Break 4 ounces of sweet baking chocolate into medium-sized cubes.
Step 18- Add 1/2 cup heavy whipping cream, 2 teaspoons sugar, 1/2 teaspoon vanilla extract, and 1/4 teaspoon dark chocolate extract into a medium-sized pot. Stir all ingredients together. Let get hot for 3 to 4 minutes.
Turn your fire off.
Step 19- Add baking chocolate into the pot and let sit for 3 to 4 minutes or until the chocolate melts. Once the chocolate melts, stir all ingredients until the mixture is creamy and glossy with no visible lumps. Let the ganache cool for 15 to 20 minutes.
Dipping the eclairs
Step 20- Dip each eclair with the tip portion faced down in the chocolate ganache. Move it around the ganache. Remove them from ganache and shake the pastry slightly to remove some of the chocolate off. Transfer the coated pastries onto a serving dish. Wait about 5 to 10 minutes or you can place them back into your fridge for 15 to 20 minutes or a few hours to allow the eclairs to set before serving.
YouTube instructional video
