Foolproof Eclairs

 
 

 

You’ll need (approx. 15 eclairs):

 

(for the choux pastry)

200g water

80g butter, cut into cubes

a pinch of salt

140g self raising flour

4 eggs

 

(for the pastry cream)

1 liter full fat milk

seeds of 1 vanilla pod

4 egg yolks

150g caster sugar

80g cornstarch

 

(for the chocolate glaze)

200g icing sugar

40g cocoa

1/2 cup boiling water

a handful of chopped nuts, chocolate chips,…

 

Method:

Start by making the pastry cream. Pour milk into a saucepan and add vanilla seeds, heat until hot, but not boiling. Turn off the heat.

In a separate bowl, whisk egg yolks, caster sugar and cornstarch. Pour a splash of the warm milk into the egg mixture, whisk loose and pour back into the milk mixture. Turn the heat back on and keep whisking until the cream has thickened, about 2 to 3 minutes.

Pour the cream into a bowl and cover with clingfilm. Set aside.

Next, make the choux pastry. Add water, butter and salt to a saucepan. Turn on the heat and let it boil just until the butter has completely melted, certainly not any longer.

Add self raising flour. Stir with a wooden spoon, until you have a smooth dough that comes away from the side. Turn off the heat.

Add dough to the bowl of a kitchen machine. Using the paddle attachment, whisk for 3 minutes using, or until the dough has cooled down to body temperature. If you don’t have a kitchen machine, then leave the dough to cool down on itself.

Preheat the oven to 220°C/440°F and cover two baking sheets witch parchment paper.

Add one egg to the cooled dough, stir vigorously and continue adding the other eggs until you have a batter that runs down the back of a spoon. You might have to use only half of the fourth egg so your batter is not too runny.

Fill a piping bag with a plain nozzle with the choux pastry and pipe 15 oblong shapes onto the baking sheets.

Bake the choux buns 15 minutes, then lower the temperature to 180°C/350°F and continue baking for 10 to 15 minutes. Allow to cool down completely in the oven.

Fill a pastry bag fitted with a plain nozzle with the pastry cream. Cut the buns horizontally in half and fill with pastry cream.

Finally, make the glaze. In a small bowl, whisk together cocoa and icing sugar. Add 1 tablespoon of boiling water at a time, until thick and spreadable.

Dip the top of each eclair into the glaze, let excess drip off and put it back on top of the eclair. Decorate with chopped nuts, chocolate chips,…

Allow the glaze to set in the fridge.

Advertisements

5 replies »

  1. Ah Louie, ik hoop dat het met jouw recept zal lukken om eens eclairs te maken. Want ik had de hoop al opgegeven. Vorig jaar wou ik er maken om te trakteren, eerst het recept van Piet Huysentruyt,: mislukt. Dan dat van Jeroen Meus: mislukt. Dan dat van een collega die beweerde dat ze het ultieme recept had, dat niet kon mislukken. : mislukt. Ik heb dus de oorlog verklaard aan de eclairs. Maar nu ik jouw recept hier zie, wil ik het echt ook eens kunnen. Dat moet toch mogelijk zijn. Dus na de vastenperiode, als 't Pasen is, ga ik het nog één keer proberen, nu met jouw recept. En als 't lukt: krijg jij een dikke merci, Als 't niet lukt, doe ik werkelijk nooit meer een poging om eclairs te maken….
    'n vrolijk groetje,
    sneksniltje

    Like

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s