Chocolate Eclair

I love chocolate eclair ever since from young and my mum will buy for me when she happen to saw any in the pastry shop. But it has been so long since I have bought a eclair. Anyway I just bought a book name call "Home Baking" and it's all about pastry, dessert and bread recipe.

While I was browsing the book and wondering which dessert should I bake and finally I decided to make chocolate eclair. The choux pastry making is the same with the cream puff. The different is the filing, there are cream filing, custard filing or chocolate filing. My flavour will be chocolate filing.

I found a very useful video guide in YouTube on making the choux, it show the step by step of making the puff. (will share the link below in recipe guide)

 

The ganache started to melt pretty fast while I was taking the picture due to the humid weather. The chocolate filing is mouthwatering, it match so well with the choux puff. Eat the eclair while is still cold out of the fridge. If is left too long in the room temperature, the cream will become watering and the texture will not be so good. It will be better to keep in the freezer and consume it immediately and the texture is like eating a ice-cream puff. Yum!

*Recipe source: Home Baking

*For the puff pastry video guide:

http://www.youtube.com/watch?v=FVttWF4ADA8&ytsession=nSPGunDmCmzIacuubC2zORVE3gf-qCLhSWAXHDXo7i_RqMU-fUnDsE2T1xEiEZYFFEhQD7itqxAO6qd_yXgblUuUYh6us-Ydis-OYRe6Wrc-sFL0tyun3Xv24hoixM05jgJqN6yTOkGaAMwuccFO43SfehqcASHNRDCoMC9mgb5suyx0fA9MjIwjD66LMAT6Pw4nnU-G_INXS9QbylzFZ-RzNxDlywyiPKgbQTNalqs

 (A) Chocolate Cream (Filing) Ingredients:

• 250ml milk
• ½ of a vanilla pod (I use vanilla extract) 
• 60gm castor sugar 
• 60gm egg yolk (about 3 eggs)
• 12gm plain flour
• 10gm corn flour
• 23gm unsalted butter (cut into small cubes size)
• 80gm dark chocolate (melted)  

 (B) Choux Pastry Ingredients:

• 60ml milk
• 60ml water
• a pinch of salt
• 5gm castor sugar
• 50gm unsalted butter
• 70gm plain flour
• 3 eggs

(C) Chocolate Ganache Ingredients:

• 50ml cream (I skip this)
• 2 tsp maltose syrup (I skip this)
• 150gm dark chocolate (melted)

Method: (A) Chocolate Cream (Filing)

1. Cut the vanilla pod into halve, using the back of the knife and scrape out all the seeds from the inside.
2. Pour the milk into a pot with the vanilla pod and seeds on a stove in medium heat, let it become warm but not boiling & remove the vanilla pod. Turn off the heat and set aside to cool off.
3. In a clean bowl, using the whisk beat the egg yolk with the sugar until the batter turn into pale yellow colour stage.
4. Add in the sift plain flour and corn flour into step 3 batter, mix to combine. Follow by the milk (in step 2) and mix to combine. 
5. Transfer the batter into a pot and place on the stove in low heat, using a hand whisk and keep stirring until batter become thick and turn off the heat.
6. Add the butter into the batter and stir to combine.
7. Transfer the batter into a clean bowl and add in the dark chocolate and mix well. Cover the surface with a cling wrap and keep in the fridge. (I keep it overnight)

Method: (B) Choux Pastry
Follow this video guide: http://www.youtube.com/watch?v=FVttWF4ADA8&ytsession=nSPGunDmCmzIacuubC2zORVE3gf-qCLhSWAXHDXo7i_RqMU-fUnDsE2T1xEiEZYFFEhQD7itqxAO6qd_yXgblUuUYh6us-Ydis-OYRe6Wrc-sFL0tyun3Xv24hoixM05jgJqN6yTOkGaAMwuccFO43SfehqcASHNRDCoMC9mgb5suyx0fA9MjIwjD66LMAT6Pw4nnU-G_INXS9QbylzFZ-RzNxDlywyiPKgbQTNalqs

  
Method: (C) Chocolate Ganache

1. I omit the cream and maltose syrup because I do not have on hand. So I just double boil and melt the semi-sweet chocolate instead of using dark chocolate.

 
Method: To Assemble

1. Cut 2 small hole on the bottom of the choux and pipe with chocolate cream.  
2. Place the top choux with the melted chocolate and stored in the refrigerator until cold before serving.