ReceptnaptárÉclair (chocolate)
The éclair, which means “lightning”, is a great classic of French pastry: a hollow, airy choux shell, silky cream and glossy chocolate glaze. It is said to be named for how fast it disappears. The secrets are drying out the dough thoroughly and being patient during baking.
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Ingredients
Method
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- Preheat the oven to 200 °C (185 °C for a fan oven). Line a baking tray with parchment paper.
- Heat the water, milk, butter, salt and sugar in a saucepan until boiling. Add the flour all at once and stir vigorously over the heat for 1-2 minutes, until the dough pulls away from the sides of the pan.
- Transfer the dough to a bowl, let it cool for 5 minutes, then beat in the eggs one at a time. You should get a glossy, smooth dough that slowly drops off a spoon.
- Spoon the dough into a piping bag with a star tip and pipe 12 cm lengths onto the tray. Bake at 200 °C for 15 minutes, then at 175 °C (160 °C fan) for another 20-25 minutes. Do not open the oven door during baking.
- For the cream, bring the milk and vanilla to a boil. Whisk the yolks with the sugar and cornstarch, pour in the hot milk, return to the heat and stir until thickened. Cover with cling film and cool.
- Cut the cooled éclairs in half, or poke a hole in the bottom, and fill with the cream using a piping bag.
- Heat the cream, pour it over the chocolate and stir until smooth. Dip the tops in the glaze and chill to set. Eat on the day you make them.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Without drying out the dough, it won't puff up.
- Don't open the oven during baking, or it will collapse.
- Let the baked éclairs cool completely on a rack before filling.
- You can vary the cream with coffee, pistachio or caramel.
Frequently asked questions
Can it be made ahead?
The baked shells can be frozen; the cream keeps in the fridge for 2 days.
Why did it collapse?
It was underbaked, or you opened the oven too early.
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