Monthly Archives: February 2013

Mini Vanilla Creme Filled Chocolate Eclairs

Standard

French patisserie is not usually my style… Generally because every recipe is made up a of multitude of steps that generally involve waiting in the middle, and I am not patient. In fact, I am probably one of the least patient people you will ever meet. But… my husband loves eclairs… and I do have to admit, they are quite yummy. Eclairs generally include three main steps, making a choux pastry (which also doubles as a upper arm complete workout), making a “creme patissiere” and finally, making the chocolate coating…

Mini Chocolate Eclairs

Mini Chocolate Eclairs

Ingredients

For the Choux Pastry:

  • 65 grams of butter
  • 1 1/4 cups of cold water
  • 1 cup of flour
  • 3 eggs
Choux Pastry

Choux Pastry

For the Creme Patisserie

  • 1/2 litre of milk
  • 1 egg
  • 2 egg yolks
  • 100 grams of sugar
  • 40 grams of flour
  • 30 grams of butter
  • 1/2 vanilla pod

For the Chocolate Coating

  • 1 cup of chocolate broken into pieces
  • 2 tablespoons of cream
  • 1/2 teaspoon of vanilla extract
creme patisserie

creme patisserie

Method

For the Choux Pastry: Start by taking your right arm and stretching it over your shoulder… Once well stretched, you can start your workout. Ok ok, well I might be exaggerating a little, but a good choux pastry also involves a little work.

  1. Heat the oven to 200°C
  2. Place the water and butter in a pot and bring to a gentle boil, until the butter has melted
  3. Remove the pot from the heat and “shoot” the flour into the pot in one time, start stirring immediately and vigorously
  4. Let the mix cool slightly (this ensures the eggs don’t cook when you add them)
  5. Add the egg one at a time, stirring vigorously after each one. You will notice that after adding each egg, it forms a weird ‘layered’ consistency, so keep mixing until it is smooth, trust me, I will arrive
  6.  Now, take a piping bag and pipe small lines onto a baking tray covered in baking paper
  7. Bake for around 10 minutes or until golden with a nice crispy look

For the Creme Patisserie

  1. Place the milk and vanilla seeds in a pot on a medium heat
  2. At the same time, beat the eggs and sugar until it forms a nice light moussey texture
  3. Add the flour to the egg mix and mix until smooth
  4. By this time the milk should be nice and hot and the vanilla should have released it’s yummy flavour, so remove it from the heat and add the to egg mix and stir
  5. Return everything back into the pot on a low heat and stir with a wooden spoon until it starts to thicken
  6. Once it has thickened remove from heat and leave to cool, then place in the fridge
  7. Once both the eclairs and and creme are completely cold you can fill the eclairs with the creme using a piping bag

The Chocolate Coating

  1. Using a bain marie, melt the chocolate then add the cream and vanilla and stir until dark and glossy
  2. Pick up each eclair and dip a side into the chocolate mix
  3. Et voila! You have your vanilla creme chocolate eclairs

You can also using the choux pastry to create profiteroles or even a croquembouche (profitrole tour with spun toffee threads)

croquembouche

croquembouche