Chocolate eclairs, Caramel eclairs, double chocolate eclairs…….etc etc

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I have been thinking for a while now that I would really like to have a go a making some chocolate eclairs. I think they are yummy and look pretty.

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I wasn’t quite sure why but I thought they would be much harder to make then they actually were. Bearing in mind that mine don’t look as perfect as those you buy in a patisserie, but they are home made and they are supposed to be humble and rustic….. well that’s my excuse and I’m sticking to it :-).

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I followed Adriano Zumbos recipe for choux pastry, which is delicious but also makes a lot, so I got a little carried away experimenting with different flavours. I made traditional chocolate eclairs with the vanilla creme patisserie then I made double chocolate, carmel, raspberry and chocolate (which were my favourite) and banana caramel.

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The family and everyone else I gave them to loved them, they were a massive hit and I will definitely be making them again. To quote my youngest son Alex who is eight and gorgeous ( I know I’m probably a little bit biased, but he is gorgeous 🙂 ) ” they are so amazing mummy I can feel my eyes open wide when I eat one”.

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RECIPE:

CHOUX PASTRY;

  • 300g unsalted butter chopped
  • 320g water ( I know this unusual I’ve only ever seen Adriano’s recipes ask for liquids in weight before)
  • 16g caster sugar
  • 400g milk
  • 16g salt
  • 400g plain flour, sifted
  • 612g eggs ( appox 10 eggs depending on your egg size)

Method

  1. Preheat oven to 210ºC
  2. combine butter, water, sugar, milk, and salt in a heavy-based saucepan and bring to the boil
  3. remove from heat and quickly beat in the flour with a wooden spoon
  4. return pan to heat and continue beating until mixture comes together and leaves the sides of pan, beat over low heat for another 1-2minutes to cook the flour, remove form heat and allow mixture to cool slightly
  5. transfer to an electric mixer, begin beating on medium speed to release some of the heat, gradually add eggs one at a time beating well between each addition
  6. beat mixture for several more minutes, or until thick and glossy
  7. spoon mixture (working in batches) into a piping bag with a 12-15 mm plain nozzel
  8. pipe 8cm length ropes on greased baking trays leaving room between for rising
  9. bake in oven for 25-30 minutes or until firm and hollow when tapped, transfer to wire racks to cool completely

CREME PATISSIERE 

  • 1.5kg milk
  • 1 tsp vanilla bean paste
  • 375g egg yolks
  • 375g caster sugar
  • 150g cornflour
  • 150g unsalted butter

this makes a large batch so if you want to use other filings as well halve it

Method

  1. Heat milk and vanilla over medium heat until almost boiling
  2. whisk egg yolks, sugar, and cornflour in a electric mixer until pale and thick
  3. gradually whisk in hot milk
  4. return mixture to the pan and whisk continuously over medium heat until custard comes to the boil
  5. boil for 1 minute
  6. transfer to a bowl cover with plastic wrap, pressing it onto the surface ( this stops a skin forming)
  7. cool to 50º then return to electric mixer with whisk attachment, whisk in butter until smooth
  8. return to bowl cover with plastic wrap and allow to cool completely

CHOCOLATE CREME PATISSERIE:

  • 2 cups milk
  • 200g dark chocolate, chopped
  • 1 tsp vanilla extract
  • 4 egg yolks
  • 1/3 cup caster sugar
  • 1/3 cup corn flour

Method

  1. Place milk, chocolate and vanilla in a saucepan over medium-high heat, bring to the boil
  2. whisk egg yolks and sugar until pale and thick
  3. add corn flour whisk to combine
  4. slowly add hot milk whisking continuously
  5. pour mixture back into pan over medium-high heat simmer while whisking continuously for 5 minutes or until pale and thick
  6. transfer to a clean bowl cover with plastic wrap pressing onto the surface, cool completely

CARAMEL CREME PATISSERIE:

  • 220g caster sugar
  • 450ml milk
  • 1 tsp vanilla bean paste
  • 5 egg yolks
  • 45g cornflour
  • 60ml thickened cream

Method

  1. stir 150g sugar and 80ml water in a saucepan over medium heat-high heat until sugar dissolves, bring to the boil and cook, without stirring , until dark caramel
  2. remove from heat, add milk being careful as it will spit and bubble
  3. return to heat and whisk to combine ( the caramel will be quite hard but that is ok, as it reheats it will soften and combine)
  4. whisk egg yolks and remaining sugar in electric mixer until pale and thickened, add cornflour whisk to combine
  5. strain milk, then gradually add to egg mixture, whisking continuously
  6. return to pan over medium heat whisking continuously until thick and smooth
  7. transfer to a bowl cover with plastic wrap pushing onto surface, refrigerate until chilled
  8. whisk until smooth, then fold in whipped cream
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5 thoughts on “Chocolate eclairs, Caramel eclairs, double chocolate eclairs…….etc etc

  1. Tim May 26, 2013 at 8:01 pm Reply

    I am getting fat just looking at these. I think the pictures alone have calories.

    Yum.

  2. kristapriest May 26, 2013 at 8:40 pm Reply

    Lol I know, think I will be going for an extra run this week 🙂

  3. gillbla May 27, 2013 at 1:19 am Reply

    WOW! Epic Eclairs.

  4. […] Chocolate eclairs, Caramel eclairs, double chocolate eclairs…….etc etc (inprosciuttoofperfection.wordpress.com) […]

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