Eclairs
Serves: 2
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
51
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
5 tbsps
Butter1 tsp
Salt1 cup
Water1 cup
Bread Flour4.5 cup ounces
Cream Cheese (softened)1.5 cups
Heavy Cream1 tbsp
Light Corn Syrup2 tbsps
Cocoa Powder3 cups
Sugar (confectioners')Directions:
1
Special equipment: a pastry bag fitted with a large tip (No
2
808 round or Nos
3
866, 867 or 868 star); a pastry bag fitted with a medium round tip For the choux pastry: Preheat the oven to 375 degrees F
4
In a large saucepot over medium-high heat, bring the butter, salt and water to a boil
5
Using a wooden spoon, add the flour in thirds, stirring it in as fast as possible
6
Smash any lumps against the side of the pot
7
Cook the mixture until the dough forms a ball that pulls away from the sides of the pot, about 2 minutes
8
Add the dough to the bowl of a stand mixer and let it sit and cool for 5 minutes
9
Beat on low for 1 minute to release steam
10
Add the eggs, one at a time, until the dough is smooth and pipeable yet still holds its shape
11
Add the dough to a pastry bag fitted with a large tip
12
Place 4 tiny dabs of dough in the corners of a large baking sheet, then tack down a piece of parchment on top
13
Pipe the dough into 5-inch lines about 2 inches apart from each other on the prepared baking sheet
14
Bake, rotating once halfway through, until deep golden brown and dry in the centers, 20 to 25 minutes
15
Let cool
16
For the whipped cream: In a stand mixer fitted with a paddle attachment, beat the cream cheese with the sugar and vanilla seeds until smooth
17
Add the heavy cream and continue to beat until medium peaks form
18
Transfer to a pastry bag fitted with a medium round tip
19
For the chocolate glaze: Meanwhile, melt the chocolate over a double boiler
20
Remove from the heat and stir in the butter until completely melted
21
Whisk together the corn syrup and cocoa powder in a small bowl, then whisk into the chocolate mixture
22
Set aside until ready to use, but don't refrigerate
23
For the poured fondant glaze: Combine the confectioners' sugar, corn syrup and water in a bowl set over a double boiler
24
Heat, whisking, until smooth and uniform
25
Turn the heat off and let sit over the water bath until ready to use
26
Whisk again right before using
27
Insert the tip of the pastry bag with the whipped cream into the ends or bottoms of the eclairs to fill them
28
Dip filled eclairs into the glazes and place on a rack to set