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Chocolate Eclairs




Source of Recipe


from FoodTV, courtesy Tastebuds, New Hope, PA






Recipe Introduction


To be tried soon...





List of Ingredients



• PATE A CHOUX FOR THE ECLAIR SHELLS:
  
• Pinch salt
  
• 1 c. water
  
• 4 oz. butter
  
• 1 c. flour
  
• 5 eggs
  
• PASTRY CREAM:
  
• 4 c. milk
  
• 1 1/2 c. sugar
  
• Pinch salt
  
• 12 egg yolks
  
• 6 Tbsp. flour
  
• 4 Tbsp. cornstarch
  
• Vanilla
  
• CHOCOLATE GANACHE:
  
• 5 oz. bittersweet chocolate
  
• 2 oz. butter
  






Instructions



1. Pate a Choux: Preheat oven to 425 degrees.
   
2. Bring salt, water, and butter to a boil. Add flour all at once and stir until it forms a film on the bottom of the pot. Cool mixture and add eggs, one at a time, until completely incorporated. Pipe 5 to 6 inch rods of mixture onto a lightly greased sheet pan. Bake for 17 minutes. Turn oven down to 350 degrees for 15 minutes more.
   
3. Pastry Cream: Scald milk with 3/4 c. sugar and salt. Whisk yolks and remaining 3/4 c. sugar until pale and ribboning. Whisk in flour and cornstarch. Slowly, while whisking, pour in scalded milk. Return all to stove and stir with wooden spoon until thick and 1 or 2 bubbles form. Put mixture in a bowl and add vanilla. Cover with plastic wrap and refrigerate until set, about 1 hour.
   
4. Ganache: Melt chocolate and butter together over low heat, stirring constantly.
   
5. Using a paring knife, poke a hole int one end of each eclair shell. Put a small open tip on a pastry bag and fill bag with cream. Squirt cream into each shell until eclairs feel heavy. Dip top of each filled eclair into chocolate ganache. Serve cold or at room temperature.
   






Final Comments


Yield 13-15 eclairs.