There it is - my third Daring Bakers Challenge and my first attempt at the delicious French pastry - Chocolate eclairs (mine is a Chocolate - Glazed White - Chocolate Mousse Eclair). And to think that I almost didnt do it!! I know mine arent the best eclairs in town, but I am proud of my accomplishment with just a day to spare! The story goes like this...
Pierre Hermé’s Chocolate Éclairs Recipe from Chocolate Desserts by Pierre Hermé (makes 20-24 Éclairs)
Chocolate Glaze Recipe from Chocolate Desserts by Pierre Hermé(makes 1 cup or 300g)
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature
1) In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104 F) when ready to glaze.
Chocolate Sauce Recipe from Chocolate Desserts by Pierre Hermé (makes 1½ cups or 525 g)
• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar
1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly. Then reduce the heat to low and continue stirring with a wooden spoon until the sauce thickens.
2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.
2) This sauce is also great for cakes, ice-cream and tarts.
Chocolate Pastry Cream Recipe from Chocolate Desserts by Pierre Hermé
3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottomswith enough cream to mound above the pastry. Place the glazed tops onto the pastry creamand wriggle gently to settle them.
Thanks for visiting me today! I am sorry for the reduced activity in my blog nowadays and I promise I will be getting back to active blogging soon! Thanks for all your support and love. Have a great day. Dont forget to visit the masterpieces of my fellow DB members.
Check out my previous two challenges :