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Chocolate Grand Marnier Éclairs

Source of Recipe


Chocolatier






List of Ingredients



• -- Éclair Dough --
  
• 3 large eggs, at room temperature
  
• 2/3 cup water
  
• 5 Tbsp unsalted butter, cut into 1/2-inch cubes
  
• 1/8 tsp salt
  
• 2/3 cup sifted all-purpose flour
  
• 1/2 tsp orange zest
  
• .
  
• -- Chocolate Grand Marnier Filling --
  
• 3 ounces semisweet chocolate, coarsely chopped
  
• 3 Tbsp water
  
• 2 Tbsp Grand Marnier
  
• 2 Tbsp cold water
  
• 1-1/2 tsp unflavored powdered gelatin
  
• 1 cup heavy cream
  
• .
  
• -- Orange Glaze --
  
• 1 Tbsp orange juice
  
• 1/2 cup confectioners' sugar
  






Instructions



1. Make the éclairs: Position a rack in the center of the oven and preheat to 425º F. Line 2 baking sheets with baking parchment.
   
   
2. In a glass measuring cup, stir the eggs with a fork until blended. Pour approximately 2 tablespoons of the beaten eggs into a small cup, leaving 1/2 cup of the egg mixture in the measuring cup.
   
   
3. In a medium heavy saucepan, combine the water, butter and salt. Over medium heat, stirring occasionally, heat the water mixture until the butter has melted. Increase the heat to medium-high and bring the mixture to a boil. Remove the pan from the heat. Using a wire whisk, stir in the flour. Whisk vigorously for 20 to 30 seconds, until the mixture is smooth and pulls away from the side of the pan. Return the pan to the heat and, stirring constantly with a wooden spoon, cook for 30 to 60 seconds, until the paste forms a very smooth ball. Stir in orange zest. Transfer the paste to a large bowl.
   
   
4. Pour the reserved 1/2 cup of beaten eggs over the paste and beat vigorously with a wooden spoon for 45 to 60 seconds, until the mixture forms a smooth, soft dough. The dough should hold its shape when scooped up with a spoon but be soft enough to slowly slide off the spoon when tilted. If the dough does not slide off the spoon, add 1/2 tablespoon of the reserved egg mixture, beat until smooth, and re-test the dough with a spoon. (The remaining 1-1/2 to 2 tablespoons of egg will be used to glaze the tops of éclairs before they are baked.)
   
   
5. Fill a pastry bag fitted with a 5/6-inch plain tip (such as Ateco #3) with the éclair dough. Pipe 5-inch strips approximately 1/2-inch wide on the prepared baking sheets. Leave about 1-1/2 inches between éclairs. Dip your finger in some of the remaining beaten egg and gently smooth down any "tails" left from piping. Lightly brush the tops of the éclairs with more of the egg.
   
   
6. Bake the éclairs, one baking sheet at a time, for 10 minutes, propping the oven door open about 2 inches with the handle of a wooden spoon. Reduce the oven temperature to 375º F and close the oven door. Continue baking the éclairs for 20 to 25 minutes, until they are crisp. Transfer the éclairs to a wire rack and cool completely. (The éclairs may be prepared up to this point and stored in an airtight container at room temperature for 1 day or in the freezer for up to 1 month.)
   
   
7. Make the Chocolate-Grand Marnier Filling: Melt the chocolate with the water and Grand Marnier. Place the cold water in a small saucepan. Sprinkle the gelatin over the water and let the mixture stand for 5 minutes to soften the gelatin. Place the saucepan over low heat and cook 2 to 3 minutes, stirring constantly with a wooden spoon, until the gelatin granules dissolve completely and the mixture is clear. Allow the mixture to cool until tepid.
   
   
8. In a chilled 4-1/2-quart bowl of a heavy-duty electric mixer, using the wire whip attachment, begin to whip the heavy cream at low speed. While continuing to whip the cream, gradually add the cooled gelatin mixture to the cream in a slow stream. Stop the mixer and scrape down the side of the bowl with a rubber spatula. Add the cooled melted chocolate mixture and continue to whip the cream, increasing the speed to medium, until it begins to mound. Do not overwhip. Cover the surface of the filling with plastic wrap and chill for 30 minutes.
   
   
9. Make the glaze: In a small bowl, whisk together the orange juice and confectioners' sugar until smooth.
   
   
10. Assemble and glaze the éclairs: Poke a hole in each end of the éclairs with a skewer. Fill a pastry bag fitted with a 1/6-inch plain tip (such as Ateco #1) with the Grand Marnier filling. Insert the tip of the pastry bag into the hole at each end of the éclair and fill with some of the filling. Repeat with remaining éclairs. Drizzle the orange glaze over the top of each éclair. Garnish with strips of orange peel, if desired.
    
    Yield: 8 éclairs