Chocolate Eclairs

We took a day-trip to Luxembourg a few weeks ago to relax and of course, indulge in some good food. My favorite of the trip were some chocolate eclairs we ordered at a little cafe that were so tasty, and had that perfect texture and flavor balance that I really love. The delicate flaky pastry, loaded with a creamy filling, and topped with a chocolate icing were so dreamy that I've been wanting to make these dessert favorites at home since. So this morning, I recruited my two friends and fellow mothers Melissa and Siew Boon to re-create these French donuts.

Between chatting and laughing as we fumble over these little pastries, the result was successful. Thank you to Melissa and Siew Boon for your lovely help!

Ingredients: (for 20 eclairs)

Pate a Choux (batter):

135 g Flour

110 g Water

110 g Milk

90 g Salted Butter

2 Eggs

1 tsp Sugar

Directions:

1. Place milk, water, butter and sugar in a small heavy-bottom sauce pan and bring to a boil over moderate heat, stirring constantly. Remove from heat, add flour all at once and stir virgorously to combine, using a wooden spoon.

2. Add in eggs to mixture one at a time, fully incorporating and ensuring the batter is smooth after each addition.

3. Place pate a choux into a pastry bag (preferably disposable) fitted with a large plain tip. Pipe batter into "fingers" (about 3 inches long) onto parchment lined sheet pans. For eclairs of this size, each will require about 2-1/2 tablespoons of batter. Bake at 220 degrees for the first 10 minutes, lower to 190 degrees and continue baking for another 10 minutes (until eclairs are golden brown, have a crispy exterior and when pick up, feel light in weight). Cool completely on a wire rack before filling.

Chocolate Cream Filling:

45 g Cream

72 g Couverture Chocolate 55%

100 g Whipped cream

3/4 tsp vanilla essence (optional)

Directions:

1. Heat 45 g cream, then stir in chocolate till dissoved. Let it cool.

2. Fold mixture into whipped cream. Let is cool and set aside.

Chocolate Icing:

100 g of chocolate 

20 to 45 g of butter

1. Place chocolate and butter in small saucepan over medium heat. Stir until chocolate is melted.

2. Cool chocolate icing slightly before using or store in refrigeration.

To Assemble Chocolate Eclairs:

Slice the eclairs shells in half lenghtwise through the center.

Gently spoon about 1 1/2 tablespoons of the pastry cream into the bottom half of each shell.

Place the eclair tops on a wire rack and spoon about 1 tablespoon of the warm icing across the top of each eclair.

Carefully place the iced eclair tops on each of the filled bottoms and serve immediately or refrigerate until ready to serve.

Adapted recipe by: The Culinary Institute of America