I've always been afraid of making eclairs or it's less fancy twin, the cream puff. Then a video popped up on my youtube feed and I just had to try it. This recipe is a complete replica of the one posted on SortedFood, with a few minor changes. Also, since this is the first time trying out the recipe, I halved everything. Judging by the picture above, everything obviously turned out perfectly so next time, the recipe will be doubled (:
Ingredientsfor the choux pastry
- butter (100g)
- plain flour (125g)
- 4 (Happy) eggs (never use sad eggs)
- pinch of salt
- 7 (Happy) egg yolks
- caster sugar (75g)
- plain flour (25g)
- 4 tsp of cornflour
- whole milk (500ml)
- 1 tsp vanilla extract
- thumb-sized chunk of fresh ginger, grated (I used one chunk of fresh ginger, size of a bottle cap)
- 2 bars of dark chocolate (200g) (or enough to coat the top of the eclairs, optional)
- 1 piece of stem ginger in syrup (optional, I did not use it)
Recipepreheat the oven to 200ºC (400ºF)
add 250ml of water to a pan with the butter and a pinch of salt.
heat to a boil.
remove the pan from the heat and whisk in the flour until the mixture is coming away from the sides of the pan.
beat in the eggs one at a time until completely incorporated and glossy.
transfer the mixture to a piping bag.
pipe the pastry into lines onto a lined or non-stick baking tray, keeping plenty of space between them.
bake the pastry for 15 minutes, until puffed up and golden brown. (took me about 20-30 mins to reach golden brown)
beat the egg yolks for the pastry cream with the sugar and vanilla in a bowl.
whisk the flour and cornflour into the egg mixture.
heat the milk and the grated fresh ginger in a pan.
boil, then allow to infuse for 5 minutes.
remove the milk from the heat and strain through a sieve over the egg mixture, whisking continuously until combined. (using a whole piece of ginger instead of the grated allows us to skip using a sieve)
return the custard to the pan and gently cook until it thickens and is not at all runny, unlike crème anglaise this can bubble and boil since the flour stabilises it.
put the pastry cream in the fridge to cool, then spoon into a piping bag.
slice the éclairs lengthways, about half way through to create a pocket.
pipe (or spoon, if you don't have a bag) the pastry cream into the pocket.
melt the chocolate in a microwave for about 90 seconds, stirring every 30 seconds.
dip the top of the éclairs into the chocolate, top with a little extra minced stem ginger and put them aside to set.
Good Luck and Enjoy (: