Chocolate Eclairs - Pate Choux

Indulge in freshly baked eclairs, with this uncomplicated and misunderstood choux pastry. Each eclair is dipped in rich dark chocolate, and filled with luscious fresh cream that has been stabilized with a hint of cream cheese. Each bite offers a symphony of textures and flavors, from the crisp pastry to the velvety filling and the fantasy inducing dark chocolate. Oy, steady, steady. I love these eclairs, what can I say! This dough is also used for making profiteroles, and many other creations.

Simple to make and have fun with making different shapes ;)

Ingredients

177ml/3/4c whole Milk

43g/3Tbs unsalted butter

1/8th tsp salt

94g/3/4c All purpose flour

150-200g/3 - 4 Eggs

Method

Into a saucepan, add the milk, butter & salt, bring to a simmer over medium high heat. Stir continuously to prevent scorching. It begins to simmer, reduce heat to low and add the flour and mix really well. It will clump together, continue mixing for about two minutes until you don't see any more flour. This helps dry out the dough; you will see a skin form on the bottom of you saucepan.

Take off the heat and place in a large bowl to cool for 10 -15 minutes. The mixture will still be very warm. Add to the bowl of your stand mixer or use a hand mixer, or a food processor and you can do it by hand. Mix for 30-seconds then gradually add the eggs one at a time on medium speed until incorporated. Clean bowl between additions. You may not need all the eggs. The mixture should be thick and soft, just dropping off your beater.

If not ready to use immediately, you can keep on the counter for a few hours, or refrigerate for up to two days. You can also store it in the fridge in a piping bag for ease of use, no need to bring it to room temp to begin baking.

Preheat oven to 425F/218C. Center shelf or one rack above center.

Using a piping bag fitted with a 1/2 inch star tip, pipe the eclairs onto parchment lined baking tray. 5 - 6 inches long is perfect, space a good inch apart. You can also use a simple plastic food storage bag with the corner cut off. If doing so, run a fork the length of the eclair to create a rough edge which allows the dough to expand. Use a water moistened fingertip to tap down any peaks you may have after piping. [Optional: brush with an egg wash before placing in the oven]

Place in oven and immediately reduce the heat to 350F/176C to bake for 25-35-minutes until they have risen and are golden brown.

Do not open the door of the oven in the first twenty minutes. Remove from the oven

and pierce the ends with a toothpick to release steam. Allow to cool on a wire rack.

You can put many fillings into these eclairs. Have fun and use your imagination. The classic filling is pastry cream. I used the following.

[Optional] Chocolate Glaze

In a saucepan over medium low heat add 340g of dark chocolate, 180ml heavy cream, and a pinch of salt. Stir until the chocolate is melted, then turn the heat off. Add 28g unsalted butter and 30ml of corn syrup. Stir until all combined and the butter has melted.

[Optional filling] Whipped Cream - Stabilized 

28g/1oz softened Cream Cheese

50g/1/4c Sugar - or less depending on taste

236ml/1c Heavy Cream

1/4 - 1/2 tsp Vanilla Extract

Pinch of salt

With a hand-held or stand mixer, beat the sugar and cream cheese for a minute.

Add the cream and mix to soft peaks on medium speed, about 2 - 3 minutes, clean bowl often.

When soft peak appear, add the vanilla extract and salt. On medium high speed, whip until stiff and it holds its shape well - about a minute.