Today, I will show you how to make ”Chocolate Éclair” and ”Coffee Éclair”.
Last week I introduced you to Japanese ”Choux Cream” recipe. Choux pastry is so versatile. You can make various kinds of pastry, or even savory snack if you master the technique.
Let’s get started with reviewing the choux pastry and pastry cream.
120g cake flour
1 teaspoon salt
4 large eggs
※Preheat the oven to 200℃（400℉）before cooking.
1.In a medium-size pot, add water, milk, butter and salt and bring to a rolling boil. While heating, shift the flour. When the mixture starts to rolling boil, turn off the heat and add shifted flour and stir vigorously. The higher temperature more likely to gelatinize the flour. So, make sure the mixture is a rolling boil.
2.Turn the heat to medium-low, and cook the dough until dry film form at the bottom of the pot. What this does is, drying out as much moisture in the dough. If the dough has no excess moisture, we can add much egg. The egg is the only agent to expand the dough,
So we want to add as much egg as we can.
3.Transfer the dough to a large bowl, and start adding the beaten egg while still hot. 2 to 3 tablespoons of egg each time. It’s not easy to stir, because the dough is slippery. This is how I do. Use your spatula as if cutting the dough, the egg will come together easily. Repeat the process one more time. The dough becomes soft and becomes easy to combine.
4.The dough should be very smooth and shiny when you finish mixing. When you drop the dough, it should form a thin triangle. The edges should be smooth. One thing you have to keep it mind is, the amount of egg is determined by the consistency of the dough.
5.Set the 1.2cm ( 1/2 inch) round shape tip to a piping bag and transfer a half of the dough into the bag. Twist and squeeze the bag until the dough comes up to the tip.
6.Now, start piping. Hold the tip 1cm from the surface, squeeze out the dough with the same pressure, when it reaches 10 to 12cm(4 to 5 inches) long, release the pressure and snap it off. Repeat the process。
7.Before popping it into the oven, score gently with the fork which used to beat the egg. Eclair would be more evenly expand. Alternatively, you can fit with the open star tip.
8.Spray water generously, and pop them into 200℃(400℉) oven for 15 minutes until the dough expands at the maximum. Lower the heat to 170℃（328℉）and bake 30 more minutes or until completely dry. Do not open the oven door to finish baking. Otherwise the choux will deflate when it exposed to cold air.
5 egg yolks
125g granulated sugar
25g bread flour
25g corn starch
500ml whole milk
A pinch of salt
1 teaspoon of vanilla paste (or vanilla beans)
1.While baking the choux pastry, prepare the pastry cream.
Separate the egg yolk from the egg white.
※You can freeze the leftover egg white, and make pancake anytime you want!
Pour the milk and a half of the sugar into a medium size pot, and heat on the medium heat. The sugar prevents from forming a film on top of milk.
2.Whisk the egg yolk and a half of the sugar until pale, add flour and corn starch and mix to combine. Add salt and vanilla paste.
3.When the milk barely simmering, add two to three tablespoons of hot milk mixture to the egg mixture. Mix to combine. Repeat the process two more times, and transfer the mixture back to the pot.
4.Turn the heat to medium, cook until boiling stirring constantly. When it comes to a boil, cook another 1 minutes or two. This step will remove the floury taste and makes richer taste. When the pastry cream looks shiny and becomes soft, it’s done.
5.To make the chocolate pastry cream, add 30g of semi-sweet chocolate in a bowl, then transfer 200g of pastry cream on it. Let it sit a few minutes, and mix well until combined. Chill until cool.
6.To make the coffee pastry cream, add instant coffee dissolved in hot water. The amount is to your liking. I decide by color. I make it “cafe au lait” color. The flavor is not too intense, but aroma is just good for me. Add a tablespoon of the coffee solution is my taste. Mix well and chill until used.
7.Transfer the pastry cream to a piping bag, and cut off the tip to 8mm in diameter.
Insert the chopstick to make 3 holes on the bottom, and fill in the generous amount of chocolate pastry cream, and coffee pastry cream.
8.To finish your chocolate éclair, drop a tablespoon of melted chocolate, and spread with your finger.
9.For the coffee éclair, make the coffee icing. Mix the powdered sugar with egg white and tint with coffee liquid we made earlier. Consistency is rather stiff like this. If it is too loose, it will drip off from the surface.
Drop a tablespoon of icing and spread with your finger.
Let it sit for a while.
In this way, you will need a minimum amount of chocolate and coffee icing.
It tastes very rich, and so satisfying! My son likes vanilla custard inside, and chocolate on top, so have fun with making your own éclair!
By the way, you can freeze the choux pastry in a zip lock bag. I put my potato salad or egg salad into the left over because the choux pastry is not sweet. Give it a try!