Tag Archives: Choux pastry

Eclairs au chocolat/café (coffee and chocolate éclairs)

After a long pause, I have finaly found time to post again some mouth watering recipes and because it’s been a while, I will post 3 recipes today!

Now this is one of those pastries that are not too hard to make and are very impressive for an afternoon tea. Of course, it’s a walk in the park to make if you have a Thermomix as both components can be made effortlessly in it. However, I will also put the recipe for those who don’t have (yet) this wonderful appliance…

Source : Fast and Easy cooking for the choux pastry and crème pâtissière. Christophe Felder for the éclairs recipe.

Ingredients

Choux pastry

80g butter
120g plain flour
3 eggs
150g water
1/2 tsp sugar
A pinch of salt

Crème pâtissière

500g milk (or half cow’s milk/half soja milk for a lighter version)
100g sugar
40g corn flour
2 eggs
50g dark chocolate, broken into pieces
2 tsp coffee extract

Icing

2 heaped tbsp of ready made icing (I used Betty Crocker “Rich and Creamy Icing”)
1 tsp coffee extract
1 tbsp dark cocoa powder mixed with 1 tsp of hot water to form a paste

Method Thermomix

  1. First, make the crème pâtissière: put all the ingredients except chocolate and coffee extract in the TM bowl and cook 7 minutes, 90C, speed 4.
  2. Pour out immediately in a bowl and cover with cling film (make the cling film touch the surface of the cream so it doesn’t form a skin). Leave to cool at room temperature.

    Step 2, make the cling film touch the cream so no air is in contact with it.

  3. Clean the TM bowl and proceed with the choux pastry recipe:
  4. Pre-heat the oven to 180C
  5. Put the butter, sugar, salt and water in the TM bowl and heat 5 minutes, 90C, speed 1.
  6. Add the flour and mix 1 minute 30 sec speed 3.
  7. Plunge the base of the TM bowl in cold water for 1 minute to cool the mixture slightly. Dry the TM bowl thoroughly (especially the electrical contacts) and place back on the base.
  8. Put on speed 5 and add the eggs one by one and continue to mix for 30 seconds.

    Step 8: this is what the choux pastry looks like once done in the Thermomix.

  9. Place the mixture into a piping bag with a wide nozzle either star shaped or not.

    Step 9: place choux pastry in piping bag. I use a coffee jar to rest my piping bag in so it’s easier to spoon in the mixture.

  10. Pipe 7 or 8 cm long and 3 or 3 cm wide lines on the baking tray lined with baking parchment. Leave some space between them as they will expand while cooking.

    Step 10: Piping the éclairs

  11. Bake for 25 to 30 minutes. When it’s cooked, open slightly the oven door (use the handle of a wooden spatula to keep it open if needs be) and let them dry and cool down completely in the oven. This step is important to avoid the pastry from collapsing.
  12. While the pastry is cooling down, prepare the chocolate and coffee crème pâtissière. Mix 50g dark chocolate in the thermomix for a 10 seconds, speed 8.
  13. Melt it for 3 minutes, 50C, speed 3.
  14. Take out half of the crème pâtissière and put it into a second bowl. Add the melted chocolate to one half.
  15. Add the coffee extract to the other half of the crème pâtissière.
  16. Prepare the icing: for the chocolate icing, mix 1 tbsp of ready-made icing to the chocolate paste. For the coffee icing, mix 1 tsp of coffee extract to 1 tbsp of ready-made icing.
  17. When the pastries are cool, cut them in half lengthway.
  18. Make the chocolate éclairs by either piping or spooning in the chocolate crème pâtissière in one half and close the pastry. Ice the éclair on the side that is flat (the one the éclair was resting when cooking) with the chocolate icing.

    Step 18: pipe or spoon in the crème pâtissière in one half of the pastry.

  19. Make the coffee éclairs the same way, using the coffee crème pâtissière and the coffee icing.

Conventional method

  1. Crème pâtissière: bring the milk to the boil.
  2. Beat the eggs with the sugar and the corn flour until just mixed.
  3. Pour the boiled milk little by little into the egg mixture while whisking
  4. Pour the mixture back into the saucepan and cook on high heat while constantly whisking
  5. When the cream has thickened, take it out of the heat and pour into a bowl and cover it with cling film so that the cling film touches the surface of the cream. This will prevent the cream from forming a skin. Let it cool down at room temperature.
  6. To make the choux pastry, preheat the oven to 180C
  7. Put the water, butter (cut into cubes), sugar and salt into a saucepan and cook on medium heat. WHen it starts simmering, take the saucepan from the heat and pour the flour, a bit at a time, while stiring until the mixture becomes dry.
  8. Put the saucepan back on the heat and stir vigorousy for 2 minutes with no interruption until the dough doesn’t stick to the side of the saucepan.
  9. Take the saucepan away from the heat and add 1 egg at a time and stir well until each egg is well mixed in before adding the next one (this is the hard part as the dough is very thick and the egg takes a while to mix in).
  10. Fill a piping bag (with a wide nozzle either star shaped or not) with the choux pastry mixture.
  11. Pipe in the mixture in a 7 or 8 cm length on the baking tray lined with baking parchment. Leave some space between them as they will expand while cooking.
  12. Bake for 25 to 30 minutes. When it’s cooked, open slightly the oven door (use the handle of a wooden spatula to keep it open if needs be) and let them dry and cool down completely in the oven. This step is important to avoid the pastry from collapsing.
  13. While the pastry is cooling down, prepare the chocolate and coffee crème pâtissière.
  14. Melt 50g chocolate broken into pieces in the microwave (first 1 minute at full power, then heat in bursts of 20 seconds, stiring between each until melted). Careful not to overcook the chocolate. If there are only a couple of unmelted chocolate left, just stir until they are melted rather than put it back in the microwave.
  15. Take out half of the crème pâtissière and put it into a second bowl. Add the melted chocolate to one half.
  16. Add the coffee extract to the other half of the crème pâtissière.
  17. Prepare the icing: for the chocolate icing, mix 1 tbsp of ready-made icing to the chocolate paste. For the coffee icing, mix 1 tsp of coffee extract to 1 tbsp of ready-made icing.
  18. When the pastries are cool, cut them in half lengthway.
  19. Make the chocolate éclairs by either piping or spooning in the chocolate crème pâtissière in one half and close the pastry. Ice the éclair on the side that is flat (the one the éclair was resting when cooking) with the chocolate icing.
  20. Make the coffee éclairs the same way, using the coffee crème pâtissière and the coffee icing.