Following my (self-proclaimed) success in making cream puffs, I decided to make eclairs! Once again, I followed the recipe from the Women’s Weekly recipe book my sister bought me.
I had plenty of choux pastry to make plenty of eclairs but then I took 2 batches of them out of the oven prematurely and they collapsed :( Became as flat as a pancake. And when I tried to slit the soft eclairs into halves, they just tore apart T.T
I immediately did some emergency googling and learnt that I should bake them till the cracks are of the same colour as the rest of the eclair. They turn brown rather quickly so one might think that they are already done, or might burn. But nope they need a longer time in the oven! Also, I made a small slit on each eclair as soon as I got them out of the oven, just in case haha.
Recipe: (Adapted from Australian Women’s Weekly Baking Puffs and Pastries)
- 1/2 cup (125 ml) water
- 62.5g butter, chopped finely
- 1 tablespoon caster sugar
- 1/2 cup (75g) baker’s flour / 8g corn flour +67g plain flour
- 3 eggs
1. Make chocolate pastry cream
2. Preheat oven to 220 degrees Celsius
3. To make choux pastry, combine water, butter, and sugar into medium saucepan. Bring to boil. Don’t let the water evaporate before butter melts.
4. While pan is still over heat, add flour all at once. Use a wooden spoon to briskly beat the ingredients over the heat until the mixture forms a ball and pulls away from side and bottom of pan.
5. Transfer pastry to a medium bowl. Use wooden spoon to briskly beat in 2 of the eggs, one at a time.
6. Beat the last egg in a separate bowl and slowly beat in enough of the egg until the mixture reaches the right consistency: it should be smooth and glossy, holding its shape but gently folds over itself when the spoon is removed.
7. Spoon pastry into piping bag fittd with a 1.5cm plain tube. Pipe 10cm (or shorter as desired) lengths, about 5cm apart on trays.
8. Bake for 20 minutes or until golden and puffed. Transfer to wire racks to cool. Cut eclairs in half, remove any soft centres and return to oven for about 5 minutes to dry out if necessary.
9. Make chocolate glaze
10. Spoon pastry cream into pipping bag and pipe bottoms of eclairs. Replace tops and spread tops with chocolate glaze.
Chocolate Pastry Cream
- 1 cup (250ml) milk
- 75g dark eating chocolate, chopped coarsely
- 1 tablespoon cocoa powder
- 2.5 egg yolks
- 1/4 cup (55g) caster sugar
- 25g corn flour
- 25g butter, chopped coarsely
1. Combine milk, chocolate, and sifted cocoa powder in a small saucepan. Stir over medium hea until smooth. Bring to boil.
2. Meanwhile, whisk egg yolks, sugar, and cornflour in a medium heat proof bowl until smooth. Gradually whisk in hot milk mixture.
3. Return custard into pan, whisk over medium heat until mixture boils and thickens.
4. Remove from heat, whisk in butter until smooth.
5. Transfer pastry cream to a medium bowl, refrigerate for 2 hours.
- 40g dark eating chocolate, chopped coarsely
- 40g milk eating chocolate, chopped coarsely
- 20g butter
1. Combine ingredients in a small heatproof bowl over a small saucepan of simmering water, stir until smooth OR Heat ingredients in a microwave for 30 seconds. Remove and stir. If not yet melted, heat for another 10 seconds and stir. Repeat till melted.
2. Use glaze while still warm.