Maison Kayser Academy

The recipe of a French bakery tradition: the chocolate éclair

It is a French Bakery tradition. A sweat treat that can be eaten in an “éclair” (in a flash).

 

Let yourself be tempted by the flavoured of this incomparable desert.

Thanks to Eric Kayser’s tutorial, choux pastry, icing and crème pâtissière will no longer be a secret for you.

Les ingrédients:

The choux pastry:

15g of sugar.

175g of butter.

20cl of milk.

22cl of water.

230g of flour.

3g of salt

80g of thick crème fraiche.

6 eggs.

The chocolate pastry crème pâtissière:

65g of sugar

3 eggs yolk

1 tablespoon of cornstarch

25cl of milk

15cl of heavy cream

160g of dark chocolate

A knob of butter (optional)

The icing:

70g of sugar

20g of butter

1,5 sheets of gelatines

1 tablespoon of condensed milk

50g of dark chocolate

2 tablespoons of water

The timmings:

The choux pastry:

Preparation: between 10 and 20 minutes

Shaping: 10 minutes

Baking: 20 minutes at 180°C

 

The chocolate pastry crème pâtissière:

Preparation: between 10 and 20 minutes

Rest in the fridge: 3 hours

 

The icing:

70g of sugar

20g of butter

1,5 sheets of gelatines

1 tablespoon of condensed milk

50g of dark chocolate

2 tablespoons of water

The shaped éclair:

Rest in the fridge: 1 hour

If you want, you can prepare your choux pastry following the step of this previous recipe: https://www.youtube.com/watch?v=7Ta-yQ6GWZw

 

Mix the milk and the heavy cream. And pour them in your pan at medium heat.

Check that your blending does not burn while your blending the other ingredients.

 

Mix the eggs yolk, the cornstach and the sugar till your blending whiten.

 

Once your milk is brought to the boil, pour it in a mixing bowl with the egg-cornstarch-sugar blending, out of the hotplate.

Keep on whisking till you get a homogeneous preparation, without lump.

 

Pour your new mixing in a pan on the hotplate.

And whisk till the blending thicken.

 

Pour the half of your chocolate. Mix till your chocolate pieces are melted.

Pour the rest of the chocolate and blend until your chocolate crème pâtissière preparation is homogeneous and without lump.

 

Pour in a new mixing bowl.

Rub the top of your chocolate cream with butter to avoid crusting.

And cover your mixing bowl with a plastic wrap.

 

Place in the fridge for, at least, three hours.

 

Soften your gelatine in cold water.

Pour a bit of water in your pan and add the gelatine. Whisk till it is entirely dissolved. Be careful that the gelatine does not burn.

 

Add the sugar to your dissolved gelatine.

And bring to the boil while whisking from time to time in order to avoid burning.

 

Meanwhile, mix the other ingredients: butter, condensed sugar and chocolate.

 

Out of the heat, pour your preparation of chocolate to your gelatine-sugar boiled preparation to the pan.

Place back the pan on the hotplate. And mix till the blending has thicken.

 

Pour this preparation in a mixing bowl. And cover it with a plastic wrap.

 

Leave it to cool down in the fridge for more or less an hour.

 

Pour your choux pastry in your pastry bag.

And shape strips as long as an éclair on a greaseproof paper.

Be careful to leave enough space between the éclairs, because they will rise during baking.

 

Baked at 180°C for more or less twenty minutes.

They should be a bit dry to avoid it to soften too much when the cream is filled in.

 

Make a pre-hole on one of the ends with your pipe.

 

Fill your pastry bag with your cold chocolate crème pâtissière.

And filled your choux strips with this cream.

Be careful to fill the whole éclair. But, do not fill it too much, at the risk of breaking your choux in pieces.

 

Gently whisk your icing after getting it out of the fridge to blend the little crust on the surface.

Spread your icing with your finger or by dipping the top on your éclair in your bowl.

 

Let it cool down in the fridge for more or less 1 hour for the icing to solidify.

 

A sweat treat to savoured in an “éclair”

 

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