Courtesy Of: Gordon Ramsey
Preheat oven to 400°F.
In a medium saucepan, bring the butter, sugar, salt, and 1 cup of water to a boil over medium heat. Remove the pan and add the flour. Stir quickly with a wooden spoon for 2 minutes until the dough comes together. Transfer dough to the bowl of a standing mixer and beat at medium speed until slightly cooled, about 1-2 minutes. Add eggs one at a time, stirring until well combined.
Transfer choux pastry to a pastry bag fitted with a large round tip. Pipe 5 inch-long logs onto a parchment paper-lined baking sheet and bake for 10 minutes. Leaving eclairs in the oven, turn down the temperature to 325°F and bake shells for 30 minutes more, until golden brown. Transfer shells to a wire rack to cool.
In a saucepan off the heat, combine the sugar and flour. Add the eggs and whisk until smooth.
Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly, being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the vanilla.
To prevent a skin to form on the surface of the pastry cream, place plastic wrap directly on the hot cream. Let cool.
Refrigerate until completely chilled, about 3 hours.
*** You can also rub the surface with a piece of butter. The butter will melt and prevent a skin to form. This is the method to use when the cream is poured directly into a baked pastry shell, for the surface to remain nice and smooth.
Make the chocolate icing: Place the chocolate and butter in a wide heatproof bowl. Melt in microwave in 15 second bursts, whisking after each time to make sure the chocolate doesn't burn.
Make a small hole in either end the éclair shells with the small end of a small piping tip or chopstick. Pipe pastry cream into each end of the éclair, being careful to fill it all the way without over-stuffing. Dip the tops of each shell into the chocolate glaze, and serve.
Ingredients
Directions
Preheat oven to 400°F.
In a medium saucepan, bring the butter, sugar, salt, and 1 cup of water to a boil over medium heat. Remove the pan and add the flour. Stir quickly with a wooden spoon for 2 minutes until the dough comes together. Transfer dough to the bowl of a standing mixer and beat at medium speed until slightly cooled, about 1-2 minutes. Add eggs one at a time, stirring until well combined.
Transfer choux pastry to a pastry bag fitted with a large round tip. Pipe 5 inch-long logs onto a parchment paper-lined baking sheet and bake for 10 minutes. Leaving eclairs in the oven, turn down the temperature to 325°F and bake shells for 30 minutes more, until golden brown. Transfer shells to a wire rack to cool.
In a saucepan off the heat, combine the sugar and flour. Add the eggs and whisk until smooth.
Gradually whisk in the hot milk. Bring to a boil over medium heat, whisking constantly, being careful to scrape the bottom and corners of the pan. Simmer for 1 to 2 minutes over low heat. Remove from the heat and add the vanilla.
To prevent a skin to form on the surface of the pastry cream, place plastic wrap directly on the hot cream. Let cool.
Refrigerate until completely chilled, about 3 hours.
*** You can also rub the surface with a piece of butter. The butter will melt and prevent a skin to form. This is the method to use when the cream is poured directly into a baked pastry shell, for the surface to remain nice and smooth.
Make the chocolate icing: Place the chocolate and butter in a wide heatproof bowl. Melt in microwave in 15 second bursts, whisking after each time to make sure the chocolate doesn't burn.
Make a small hole in either end the éclair shells with the small end of a small piping tip or chopstick. Pipe pastry cream into each end of the éclair, being careful to fill it all the way without over-stuffing. Dip the tops of each shell into the chocolate glaze, and serve.