This months challenge was chocolate eclairs. I love eclairs and growing up it was always a huge treat if my mom brought eclairs home from the bakery. Compared to the other things I have baked for Daring Bakers this recipe does not call for a lot of ingredients , but you need a lot of patience. I had some trouble with the eclairs deflating. But even though some deflated I was still able to slice them in half and fill them with the best pastry cream you will ever taste. I will 100% be making these again and now I have some great idea for a new filling. SMORE eclair anyone? Thank You to the Daring Bakers for another fantastic challenge.
Chocolate Éclairs by Pierre Herme
Éclairs consist of 3 elements:
Pate a Choux, also known as Choux Pastry or Cream Puff Dough
1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.The dough should give you enough to pipe 20-24 éclairs.
3) Slide both the baking sheets into the oven and bake for 14 minutes. When the éclairs have been in the oven for a total of 14 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 30 minutes.
2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
One last thing Craig gives the eclairs two thumbs up. Since there is no photo you will have to trust me. The eclairs were a total success!!!