Kuchnia

Chocolate Éclair
Ingredients:
Éclair dough:
• 1 cup water
• 6 tablespoons unsalted butter
• 1/8 teaspoon salt
• 1 cup all-purpose flour
• 4 extra large eggs

Pastry Cream:
• 2 ½ cups whole milk
• Seeds scraped from one vanilla bean (or 1 tablespoon vanilla extract)
• 1 cup sugar
• 2/3 cup cake flour, sifted
• 5 extra large egg yolks
• 2 teaspoon salted butter, softened

Chocolate Glaze:
• 1/2 cup heavy cream
• 4 ounces semisweet chocolate, coarsely chopped

Directions:
For the Pastry:
In a small heavy saucepan, bring water, butter, and salt to a boil over high heat, stirring until butter is melted. Add flour, and cook, stirring constantly with a wooden spoon, until mixture pulls away from side of pan and forms a ball, about 2 minutes. Remove from heat, transfer to the bowl of a stand mixer with a paddle attachment (you can also use a hand mixer). Mix on low speed adding eggs one at a time. Mix for one minute between eggs. Use dough immediately, it does not refrigerate well.
Pre-heat oven to 450 degrees. Transfer warm batter to a pastry bag fitted with a 3/4 inch plain tip, pipe fat lengths of dough (1 inch wide, 3 inches long) onto the lined baking sheet, leaving 2 inches of space between them. You should have should be able to make 24 éclairs with this recipe.
Bake 15-20 minutes. Try not to open the oven door too often during the baking. Let cool on the baking sheet for 20 minutes. Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each éclair (or just use your fingertip).

For the Pastry Cream:
In a 3 quart saucepan combine the milk and vanilla bean seeds over medium heat. In a medium bowl, whisk the sugar, flour and egg yolks until they lighten in color.
Ladle about 1 cup of the hot milk into the egg mixture, whisking continuously to incorporate. Whisk the tempered egg mixture back into the remaining hot milk, and place the pot back on the heat. Cook on medium heat, stirring constantly but gently with the whisk, until the mixture comes to the boil. Reduce heat and let it boil for about 30 seconds or more, stirring constantly, until very thick. Remove from heat and gently whisk in the butter. Transfer the pastry cream into a bowl, place plastic wrap right down on the surface, and chill completely. This can be made up to a week ahead.

To Fill the Éclairs:
Using a pastry bag fitted with a medium-size plain tip, gently pipe the custard into the éclairs, using only just enough to fill the inside (don't stuff them full).

Glaze:
In a small saucepan, heat the cream over low to medium heat, then add and whisk until melted and smooth. Set aside and keep warm. The glaze can be made up to 48 hours in advance. Cover and refrigerate until ready to use, and rewarm in a microwave or over hot water when ready to use.
Dip the tops of the éclairs in the warm chocolate glaze and set on a sheet pan. Chill, uncovered, at least 1 hour to set the glaze. Serve chilled.

Przepis Buddy Valastro