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Chocolate Eclairs




Source of Recipe


May 2001 Bon Apetite






List of Ingredients



• Eclairs:
  
• 1/2 cup water
  
• 1/4 cup (1/2 stick) unsalted butter
  
• 1/8 tsp salt
  
• 1/2 cup all purpose flour
  
• 2 large eggs
  
• 1 egg yolk, beaten to blend with 1 Tbsp water (for glaze)
  
• 
  
• Filling:
  
• 1 cup whole milk
  
• 1 Tbsp unsweetened cocoa powder
  
• 2 large egg yolks
  
• 3 Tbsp sugar
  
• 3 Tbsp all purpose flour
  
• 3 oz bittersweet (not unsweetened) or semi-sweet chocolate, chopped
  
• 3 Tbsp whipping cream
  
• 
  
• Icing:
  
• 1/4 cup whipping cream
  
• 4 oz bittersweet (not unsweetened) or semi-sweet chocolate, chopped
  






Instructions



1. For Eclairs: Preheat oven to 400 degrees. Butter heavy large baking sheet. Bring first 3 ingredients to boil in heavy medium saucepan over medium-high heat, stirring until butter melts. Add flour all at once and stir vigorously with wooden spoon until mixture forms dough ball and begins to pull away from sides of pan, about 1 minute. Remove from heat. Cool completely. Using electric mixer, add eggs 1 at a time, beating until well blended before adding next egg.
   
2. Spoon dough into pastry bag fitted with 1/2" plain round tip. Pipe dough on prepared sheet into eight 5-inch-long strips, spacing 2 inches apart. Brush with egg glaze (do not allow glaze to drip onto baking sheets or eclairs will not puff). Bake until golden brown and puffed, about 20 minutes. Remove from oven. Using small sharp knife, cut slit in side of each eclair to allow steam to escape. Cool eclairs completely.
   
3. For Filling: Bring milk and cocoa to simmer in heavy medium saucepan over medium heat. Whisk egg yolks, sugar, and flour in medium bowl to blend. Gradually whisk in hot milk mixture. Return mixture to saucepan and stir over medium heat until mixture boils and thickens, about 3 minutes. Remove from heat. Add chocolate and whisk until melted. Whisk in cream. Refrigerate until cold, stirring frequently, about 2 hours.
   
4. Spoon filling into pastry bag fitted with small round tip. Insert tip in slit in each eclair and squeeze bag to fill eclairs.
   
5. For Icing: Bring cream to simmer in heavy small saucepan. Remove from heat. Add chocolate; whisk until melted and smooth. Cool until slightly thickened, about 15 minutes. Spread icing over eclairs. Refrigerate until icing sets, at least 15 minutes.