How To Make Eclairs
When someone thinks of classic French pastries, the eclair-in all its decadence-is often one of the first desserts that come to mind. The flaky dough, rich chocolate ganache and thick vanilla custard marry perfectly to create one seriously irresistible confection. Although it may take a couple staple pastry arts techniques to nail down the perfect product, once you’ve mastered the pate a choux, custard and ganache, you’re set for a lifetime of all-you-can eat eclairs. Sounds pretty great, right? Follow along with our online pastry arts class instructor as she shows you how to make a true French eclair in this step-by-step tutorial.
Pate A Choux Ingredients
4 oz milk
4 oz water
4 oz butter
5 oz flour
Pate A Choux Directions
1. Boil the water, milk and butter in a saucepan. Remove from the heat. Sift the flour and add to the liquid. Add the flour all at once or it will form lumps. Mix thoroughly with a wooden spoon.
2. Return to the heat and stir until a white layer is formed on the bottom of the pot. Cool to room temperature. Add the eggs one at a time, mixing in between until a dropping consistency is achieved. Fill a piping bag and pipe the choux to desired shape and size of éclair.
3. Bake at 375-380 F until a deep golden brown color. For smaller eclairs about 25 minutes. Fill creams as desired. Dip in ganache or finish with powdered sugar or white chocolate drizzle.
Chocolate Ganache Ingredients
10-12 oz semi-sweet chocolate, chopped
1 cup heavy cream
Chocolate Ganache Directions
1. Put the chopped chocolate in a large stainless steel bowl. Bring the cream to a a boil and add to the chocolate. Let sit for 2 minutes until the chocolate starts to melt, stirring frequently. Use for dipping the tops of eclairs.
**The amount of chocolate will vary depending on the quality and desired thickness.