Sunday, 30 November 2008

Chocolate Eclairs - A Labour Of Love!





















































I must say that today has been one of those days that you have to just love being in the kitchen. I have had the most amazing day. Sunday at home with the kids and Chopper just kicking back, doing our own things, coming together at meal times and basically just relaxing at home. I have been promising everyone that I would make chocolate eclairs for ages. I have been putting it off and putting it off, because of fear. Yes fear, it's like the puff pastry, I just can't bring myself to do it. But today I put that fear aside and pulled out Stephanie Alexander's The Cooks Companion and I did it. I made the Choux Pastry, I made the Pastry Cream with a real vanilla bean, and I made the Ganache for the top. What a process but well worth it. So I can not take any credit for the wonderful recipe but I can take credit for how I turned those magical words into such gorgeous chocolate eclairs. Oh they are so good. The pastry cream so sweet, thick and creamy. The gorgeous smell of that vanilla bean. I kept saying to Chopper, doesn't that just smell so sexy. There is nothing like a home made chocolate eclair. Stephanie Alexander's book is really a pleasure to have. It is so help full and the recipes just translate very well in the home kitchen. So if you get time. Try these, they are fantastic.
Choux Pastry (double batch)
  • 120 g unsalted butter
  • 2 pinches of salt
  • 1 1/2 cups of water
  • 250 g plain flour, sifted
  • 6 eggs

Combine butter, salt and water in a saucepan. Bring to a boil and remove from heat. Add flour all at once, stirring to combine, and return pan to heat. Stir over a medium heat until mixture dries out and starts to leave sides of pan, about 3 minutes. Transfer to a food processor. Add eggs one at a time, incorporating each well before adding the next.

Spoon heaped tablespoons onto paper-lined trays, or pipe lengths of dough. Bake at 180c for about 40 minutes until golden on the outside and dry in the centre. Cool on a wire rack.

Pastry Cream

  • 2 cups of milk
  • 1 vanilla bean, split
  • 6 egg yolks
  • 3/4 cup castor sugar
  • 50 g cornflour

Scald milk with a vanilla bean in a saucepan. In a bowl, beat egg yolks with sugar and cornflour until thick. Pour in the milk and whisk until smooth. Return mixture to rinsed-out saucepan and stir continuously over a moderate heat until pastry cream has thickened, is smooth and has come to the boil. Beat vigorously for 1 minute. Pour through a course strainer resting over a bowl ( I didn't strain it, it didn't have any lumps and I pulled the vanilla bean out before I poured the milk into the egg mixture). Wash and dry vanilla bean and reserve for another use. Press plastic film onto pastry cream to prevent a skin forming. Place in the fridge. Use pastry cream when it is cold.

Chocolate Ganache

  • 375 g bittersweet chocolate
  • 1 cup cream

Put the chocolate and cream into a saucepan and heat gently, stirring until the chocolate has melted and mixture is quite smooth.

Assembly is easy

Using a serrated knife cut the eclairs in half, fill with custard and dip the top in the ganache. Once assembled, place in the refrigerator for 10 - 15 minutes so the ganache sets. Your done.

10 comments:

Little Miss Moi said...

Dear amelita. Wow, seriously, I could just grab one of them and eat it!

Squishy said...

Miss Moi,

I know and we did LOL. There are not any really good traditional bakeries here in Townsville. So it is up to me to satisfy. Look after yourself and it's good to see you again.

XOXOX
Amelita

Kimara said...

Yikes! Just stumbled across your blog and spent totally more time here than, well, than I had time to spend! Your blog has trouble written all over it. I Love It! Wonderful recipes and a whimsical tone, what could be loviler?

These eclairs will be a must make, along with a dozen other recipes. I'm delighted I found you and I will definetly be back!

Kimara
weefolkart.com
onegenerationtoanother.com

Squishy said...

Thanks for dropping by Kimara, so glad that you like my food blog. Thank you for the beautiful comment. I look forward to seeing you again and I will check out your site.

Cheers
Amelita

soulchocolate said...

These eclairs look divine! I have been wanting to make some for awhile and this looks like it will get me started in the right direction;-) Thanks for stopping by my blog!

MB said...

I've found a soulmate - Pavlova is my ultimate favourite and I am a huge fan of Rick Stein!!

I have a bit of a Rick Stein story too.... http://mmvii.blogspot.com/2007/10/rick-stein-where-are-you.html

Love your blog and your photos are sensational. keep up the good work.

Cheers, MB, Cairns

Squishy said...

@ Soul Chocolate, thanks for dropping by. I am enjoying your blog very much. Enjoy making the Eclairs.

@ MB, Rick and a Pavlova are a bit of a match made in heaven I think. Thank you for dropping by, and I will check out your blog. Yay North Queensland, there are not to many of us bloggers up here.

Cheers
Amelita

vincent said...

Hello,


We bumped into your blog and we really liked it - great recipes YUM YUM.
We would like to add it to the Petitchef.com.

We would be delighted if you could add your blog to Petitchef so that our users can, as us,
enjoy your recipes.

Petitchef is a french based Cooking recipes Portal. Several hundred Blogs are already members
and benefit from their exposure on Petitchef.com.

To add your site to the Petitchef family you can use http://en.petitchef.com/?obj=front&action=site_ajout_form or just go to Petitchef.com and click on "Add your site"

Best regards,

Vincent
petitchef.com

Love psychic readings said...

Ugh, that looks so delicious! :)

Love psychic readings arthemismax

Doug Barnard said...

Looks awesome, thanks for this! Great food sensory !