Monday, June 22, 2015

National Chocolate Eclair Day!

The weather is perfect to slave over these little darlings.


For filling (pastry cream):
3 egg yolks
4 tablespoons sugar (50g)
2 tablespoons flour (maida)
2 tablespoons corn flour
1 1/4 cups full fat milk (300ml)
1/4 teaspoon pure vanilla extract

For choux pastry:
¼ cup unsalted butter (57 g)
½ cup water (120 ml)
½ teaspoon salt (2.5 g)
1/2 cup + 1 tablespoon flour (75 g)
2 eggs

For egg wash for choux:
1 egg yolk
1 tablespoon water

For chocolate ganache:
55g Milk or Dark chocolate (Morde)
1/4 cup Amul cream (60ml)


  1. In a heavy pan, add in unsalted butter, salt, and water. Over medium heat, melt the butter completely stirring occasionally.
  2. Meanwhile, in a mixing bowl, sift flour and set aside. When the butter-water mixture starts to boil, remove the pan out of heat. Add flour all at once and with a wooden spoon, stir until mixed. When mixing, the flour starts to be cooked. Cook until it starts to form a ball. Let cool for about 5 minutes. 
  3. Put eggs into a bowl and whisk well. Add half of the egg mixture into the sauce pan and stir until combined. The dough and the pan should be sufficiently cooled because the egg should not be cooked in the pan. Then add in the remaining egg and stir until thick and shiny. When shaken the batter should drop off the spoon and the lining should be smooth. This is Pate a choux, choux pastry dough. 
  4. Take cooled pipe choux fingers in a pastry bag and using Wilton Tip#2A ( or cut a 0.5" cut on the bag; on parchment paper lined baking sheets. 
  5. Mix ingredients for the egg wash. Brush the choux with egg wash. This will make the top shiny and brown. Then on top of choux, score with a fork dipped in egg wash. 
  6. Bake at 200 C for 15 minutes. Then reduce to 180 C and bake for another 12-14 minutes, or until puffed and golden brown.
  7. Cool on a wire rack.
  8. Melt the chocolate in a microwave, remove and add to it cream that has been scalded. Mix well.
  9. On the bottom of the ├ęclairs, make two holes with a tip of a small knife. With a Tip#5 or Bismark Tip (, pipe filling into one of the holes. Stop piping when pastry cream starts to come out of the other hole. You can make holes on top if you want. 
  10. Dip ├ęclairs into the ganache and remove excess chocolate. (Remember you can also use coloured white chocolate Ganache for a lovely colourful look.)