Delightful Vanilla Éclair with Decadent Chocolate Glaze
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An éclair is a classic French pastry that is as elegant in flavor as it is in appearance. The crispy choux dough, filled with a rich vanilla pastry cream, and topped with a smooth chocolate glaze creates a symphony of sweetness that is irresistibly delicious. Perfect for special occasions or simply to satisfy a sweet tooth, this éclair recipe is sure to impress.
Ingredients:
For the choux pastry:
– 1 cup water
– 1/2 cup unsalted butter
– 1 cup all-purpose flour
– 1/4 tsp salt
– 4 large eggs
For the vanilla pastry cream:
– 2 cups whole milk
– 1/2 cup granulated sugar
– 1 vanilla bean, split and seeds scraped (or 1 tsp vanilla extract)
– 4 large egg yolks
– 1/4 cup cornstarch
– 2 tbsp unsalted butter
For the chocolate glaze:
– 4 oz bittersweet chocolate, chopped
– 1/2 cup heavy cream
– 2 tbsp unsalted butter
Instructions:
1. Prepare the choux pastry:
– Preheat your oven to 425°F (220°C).
– In a medium saucepan, combine water and butter. Bring to a boil.
– Reduce the heat, add the flour and salt all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
– Remove from heat and let cool for 5 minutes.
– Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next.
– Transfer the dough to a pastry bag fitted with a large round tip.
– Pipe 4-5 inch lengths onto a baking sheet lined with parchment paper.
– Bake for 10 minutes at 425°F (220°C), then reduce the temperature to 350°F (175°C), and bake for an additional 20-25 minutes until golden brown. Do not open the oven during baking.
– Allow the pastry to cool completely on a wire rack.
2. Prepare the vanilla pastry cream:
– In a medium saucepan, heat the milk and vanilla bean seeds (or extract) over medium heat until it just comes to a simmer.
– In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
– Gradually pour the hot milk into the egg mixture, whisking constantly to prevent curdling.
– Return the mixture to the saucepan and cook over medium heat, whisking constantly until thickened and boiling.
– Remove from heat and stir in the butter until smooth.
– Let the pastry cream cool slightly, then cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
3. Fill the éclairs:
– Once the pastry and cream are completely cooled, cut each éclair in half lengthwise.
– Pipe the chilled pastry cream into the bottom half of each éclair.
– Place the tops back on and set aside while you prepare the glaze.
4. Make the chocolate glaze:
– In a small saucepan, heat the heavy cream until it just begins to simmer.
– Remove from heat and add the chopped chocolate and butter.
– Stir until smooth.
5. Finish the éclairs:
– Dip the top of each filled éclair into the warm chocolate glaze, allowing any excess to drip off.
– Place the glazed éclairs on a wire rack to set.
6. Serve:
– Enjoy these delightful vanilla éclairs with decadent chocolate glaze fresh, or refrigerate for a cool, creamy treat later on.
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The source of the article is from the blog maestropasta.cz