Spicy Triple Chocolate Eclairs
From jo_jo_ba 14 years ago
- 200 minutes to make
- Serves 14
Adapted from the January 2010 edition of Canadian Living. For the choux paste it's nearly impossible to get accurate volumetric measures so I defaulted to weight for the butter, flour and cocoa. Normally you would use unsalted butter in pastry, but with the bitter chocolate and spice in the cream it really heightens the richness.
Ingredients
- 1/2 cup water shopping list
- 1/2 cup milk shopping list
- 2.5 oz salted butter shopping list
- 1 tbsp sugar shopping list
- 2.5 oz flour shopping list
- 1 oz cocoa powder, sifted shopping list
- 3 eggs shopping list
- --- shopping list
- chocolate spice Filling: shopping list
- 4 egg yolks shopping list
- 1/3 cup sugar shopping list
- 1/4 cup cornstarch shopping list
- 1 1/4 cups evaporated milk (not sweetened condensed) - one 10-oz can shopping list
- 1/2 cup 18% cream (AKA "table cream") shopping list
- 3/4 tsp allspice shopping list
- 1/4 tsp cracked pink peppercorns shopping list
- 4 oz bittersweet (minimum 65% cocoa) chocolate, chopped shopping list
- 3 tbsp salted butter, cubed (salt is especially important here!) shopping list
- --- shopping list
- Glaze: shopping list
- 2 oz bittersweet chocolate, finely chopped shopping list
- 2 tbsp salted butter shopping list
- 1 tsp corn syrup shopping list
- 1 tsp honey shopping list
How to make it
- Preheat oven to 425°F.
- Bring water, milk, butter and sugar to a boil in a heavy-bottomed pot.
- Turn heat to medium-low, and With wooden spoon, beat in flour and cocoa until the dough "balls". Cook, stirring, for 1 minute longer
- Transfer to stand mixer (easiest!) or a cool bowl. Beat for 30-40 seconds (either with the paddle attachment or a wooden spoon) to cool slightly.
- Beat in the eggs one at a time, beating well after each addition until dough is smooth and shiny.
- Scape mixture into a large piping bag without a tip.
- Pipe into 14 logs about 1" apart on parchment or silicone lined baking sheets.
- Bake 20 minutes, then reduce heat to 375°F and bake 10-12 minutes longer.
- Turn off the oven and allow the puffs to sit inside for 25 minutes.
- Transfer to a wire rack and cool completely.
- ---
- Pastry Cream:
- In a large bowl, beat together egg yolks, sugar and cornstarch.
- Whisk in 1/4 cup evaporated milk.
- In a pot, heat remaining milk, cream, allspice and pepper until barely simmering.
- Whisk in chocolate until melted.
- Whisk one ladleful of the hot milk into the beaten egg yolk mixture.
- Pour the yolks back into the pot and cook over medium-low heat, whisking constantly, 5 minutes (until thick).
- Remove from the heat and whisk in the butter until smooth and glossy.
- Scrape into a cold bowl and cover with plastic wrap directly on surface (avoids a "skin" forming) and refrigerate 2 hours.
- ---
- Glaze:
- Melt together chocolate, butter, corn syrup and honey in a double boiler or in the microwave until smooth.
- Keep bowl warm while dipping eclairs.
- ---
- Push a chopstick into one end of each éclair, almost through to the other end, to make a tube for the filling.
- Using a piping bag with a Bismarck tube or a 1/4" plain tip, pipe chocolate cream into each, being careful not to overfill.
- Dip tops of each eclair into chocolate glaze.
- Let stand 20 minutes, until set.
People Who Like This Dish 5
- spinach1948 Dorchester-Boston, MA
- mommyluvs2cook Santa Fe, TX
- clbacon Birmingham, AL
- choclytcandy Dallas, Dallas
- crazeecndn Edmonton, CA
- jo_jo_ba Oshawa, CA
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The Rating
Reviewed by 3 people-
Another great recipe I also love Eclairs.
Hi 5, and another 10 from me
Ed
spinach1948
in Dorchester-Boston loved it
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