Recipe: Three chocolate glazed eclairs

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Is there anything more mouthwatering than a freshly made cake? Yes, there are: fresh eclairs topped with three delicious chocolate sauces. Just try each one.

Chocolate eclairs
makes 12

pastry dough
65 ml of milk
65 ml of water
pinch of salt
5 g powdered sugar
45 g butter, chopped
70g flour
2 large eggs
vegetable oil spray

pastry cream
3 egg yolks
50 g powdered sugar
20 days
1 teaspoon vanilla bean paste
250ml milk
125ml thickened cream, whipped to soft peaks

dark and milk chocolate
150 g dark (>50%) or milk chocolate, buttons or finely chopped
80 ml thickened cream
15 g unsalted butter
1 tablespoon of glucose

White chocolate
150 g white chocolate, buttons or finely chopped
15 g unsalted butter
1 tablespoon of glucose

dried orange slices
crushed coffee beans and grated chocolate
striped pistachios

Preheat the oven to 170C. Put milk, water, salt, sugar and butter in a medium saucepan. Boil on medium/high heat. When the butter melts, remove the pan from the heat, add the flour and mix with a wooden spoon. Return to the fire and continue mixing until a shiny ball of dough is formed. Transfer the dough to the bowl of a stand mixer fitted with the paddle attachment. Gently whisk the dough to release steam and cool slightly. Add the eggs one at a time, mixing until well mixed.

Transfer the dough to a pastry bag with a large slotted spout. Squeeze the dough into 9 cm lengths on a baking tray lined with greaseproof paper. For best results, make sure the nozzle is placed at a 45 degree angle to the tray. Press down on all the hills in the dough with a damp finger. Spray the eclairs with the oil spray. Bake for 30 minutes or until deep golden brown. When cooked, quickly pierce the bottom of each eclair with the tip of a knife to release the steam trapped inside. Let cool completely on a wire rack.

To make a cream pie, put the milk in a small saucepan and bring it to a boil. Meanwhile, put egg yolks, sugar, vanilla and flour in a medium bowl and whisk well to combine. Pour the milk into the bowl in a steady stream, whisking constantly to combine. Pour the mixture into the saucepan, bring to a boil, stirring constantly, and cook until dark and shiny. To prevent crust formation, place it in a container to cover the surface with cling film and store in the refrigerator.

Prepare the glazes. For dark and milk chocolate glazes, heat the cream in the microwave and pour in the chocolate chips, add the butter and glucose, stir to melt the chocolate. If not completely melted, microwave 10-second bursts, stirring at a time, until melted.

For the white chocolate sauce, place the chocolate chips in a microwave-safe bowl and microwave in 10-second intervals, stirring occasionally until melted. Add the butter and glucose and mix until smooth.

Place the cream cake in a medium bowl and whisk to loosen slightly. Fold in the whipped cream.

To combine, place the pastry cream in a small flat spout pastry bag. Cut the eclairs in half, squeeze the pastry cream into the base. Dip the tops of the eclairs into the cream and place on top of the pastry cream. Top with the garnish of your choice. Allow 15 minutes for it to set before serving. Eclairs are best drunk at room temperature.

*If you want to use a single type of chocolate, these amounts are enough to glaze all 12 cakes. Store leftover cream in the refrigerator for up to a week – it’s delicious on ice cream!

This recipe was originally published in the September 2021 issue of SALIFE magazine.

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