Éclairs Parisiens

Background and History

The éclair is a classic French pastry that has captured the hearts of dessert lovers around the world. With its origins in 19th-century France, the éclair was concocted by a brilliant French chef, Marie-Antoine Carême, known for his extravagant pastry creations. The name 'éclair' translates to 'flash of lightning' in French, hinting at how quickly these treats are devoured due to their irresistible taste.

Traditionally, éclairs are made from choux pastry filled with a luxurious vanilla pastry cream and topped with a smooth, shiny chocolate ganache. This indulgent dessert is not only a testament to the creativity of French pastry chefs but also to the intricate techniques involved in French patisserie.

Ingredients

Choux Pastry

• Water - 1 cup
• Unsalted butter - 1/2 cup
• Salt - 1/4 tsp
• Sugar - 1 tsp
• All-purpose flour - 1 cup
• Eggs - 4 large

Vanilla Pastry Cream

• Whole milk - 2 cups
• Vanilla bean - 1, split and seeds scraped
• Granulated sugar - 1/2 cup
• Egg yolks - 5
• Cornstarch - 1/4 cup
• Unsalted butter - 2 tbsp

Chocolate Ganache

• Dark chocolate - 4 oz, finely chopped
• Heavy cream - 1/2 cup

Preparation and Cooking Process

Step 1: Preparing the Choux Pastry

Start by boiling the water, butter, salt, and sugar together in a medium saucepan. Once the mixture begins to boil, add the flour all at once, stirring vigorously. Continue stirring until the dough forms and pulls away from the sides of the pan, this should take about 2 minutes.

Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. The dough should be smooth and glossy.

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe out the dough into 4-inch long strips, leaving 2 inches between each pastry. Bake in the preheated oven for 20-25 minutes or until golden brown.

Step 2: Making the Vanilla Pastry Cream

In a saucepan, heat the milk and vanilla bean seeds over medium heat until it begins to simmer. In a separate bowl, whisk the sugar and egg yolks until pale and thick. Add the cornstarch and mix until smooth.

Gradually whisk the hot milk mixture into the egg mixture to temper it. Pour the mixture back into the saucepan and cook over low heat, stirring constantly, until it thickens and coats the back of a spoon. Remove from heat and stir in the butter. Pour into a bowl, cover with plastic wrap directly on the surface, and chill until ready to use.

Step 3: Making the Chocolate Ganache

In a small saucepan, heat the heavy cream until it begins to simmer. Pour the hot cream over the dark chocolate in a bowl and let sit for a minute. Stir the mixture until smooth and glossy. Let it cool slightly before using.

Step 4: Assembly of the Éclairs

Once the choux pastry is cooled, using a small knife, make a small hole at the bottom of each éclair. Fill a piping bag with the vanilla pastry cream and pipe into each éclair until full.

Carefully dip the tops of the filled éclairs into the chocolate ganache and set aside to allow the ganache to set before serving.

Enjoying Your Éclairs

The perfect way to enjoy your expertly crafted éclairs is with a fresh cup of coffee or a delicate tea. Their delightful balance of creamy filling and smooth chocolate topping makes them an ideal treat for any dessert aficionado. Be mindful of the time when serving; use a timer to ensure they are kept chilled until just before savoring.