Chocolate Eclair

Chef Laura Gurbhoo,

Gato Bakeshop

Chef Laura’s two layers of chocolate, a piping bag and tiny flakes of gold transform a cream puff  into a fabulous dessert for a special day. 

Ingredients

Choux Pastry 

1/4 cup water 

1/4 cup milk 

3 Tbsp unsalted butter 

1 tsp sugar 

pinch of salt 

1/2 cup all purpose flour 

2 eggs

Chocolate Custard Cream

2/3 cup sugar

1/3 cup cornstarch

5 egg yolks

2 cups milk

1/2 tsp vanilla extract

2/3 cup dark chocolate

Chocolate Ganache

1 1/3 cups chopped, high quality semi-sweet chocolate

1 cup heavy whipping cream

Garnish

chocolate shavings

gold dust

Method

Choux Pastry 

1. 1. Heat water, milk, butter, sugar and salt in a saucepan until it starts to simmer.
2. 2. Once simmering, take it off the stove and quickly add flour.
3. 3. Stir in flour vigorously until smooth.
4. 4. Return the saucepan to the stove and cook the dough until an even dough ball is formed, approx. 3-5 minutes, a slight film of dough should stick to the saucepan.
5. 5. Transfer the dough to a cold mixing bowl.
6. 6. Allow to cool about 20 minutes.
7. 7. Preheat oven to 400°F
8. 8. Beat the eggs in a separate bowl.
9. 9. Once dough is cooled add eggs in 3 portions.
10. 10. Using a whisk or spatula mixing each egg portion added so it is even and smooth.
11. 11. Using a piping bag fitted with an éclair tip, pipe 5 1/2 “ tube at a diagonal, allowing about 1” between each éclair.
12. 12. Bake for 40 minutes until golden brown (do not open oven while they are baking).
13. 13. Eclairs are done when puffed up and feel light and hollow when lifted.

Chocolate Custard Cream

1. 1. In a bowl add 1/3 cup sugar, egg yolks, cornstarch and mix until smooth.
2. 2. In a saucepan add 1/3 cup sugar, milk and vanilla and bring to a simmer.
3. 3. Add 1/3 at a time of the hot milk mixture to the egg yolk mixture and mix until fully incorporated.
4. 4. Transfer back to the saucepan and cook on low while constantly stirring until a thick custard is formed.
5. 5. Once thick transfer to a cool mixing bowl and add chocolate.
6. 6. Allow the chocolate to melt then mix to obtain a smooth chocolate custard.

Chocolate Ganache

1. 1. In a small saucepan, bring the heavy whipping cream to just a simmer.
2. 2. Remove immediately from heat and pour over chopped chocolate, making sure to cover chocolate completely.
3. 3. Let sit without mixing for 5 minutes.
4. 4. Stir until smooth.
5. 5. Let sit at room temperature for 15 minutes before using.

Assembly

1. 1. Make 3 holes at the bottom of the éclairs, do not puncture the top.
2. 2. Fill each hole with the cold chocolate custard.
3. 3. Dip the filled éclair in the warm ganache.
4. 4. Garnish with chocolate shavings and gold dust.

Yield 6- 8