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This week's video is Chocolate Eclair.
I made it using Valrhona Guanaja chocolate, which has a rich chocolate flavor and is not too sweet.
It's really delicious. Be sure to make it!
▶Ingredients (for 12 eclairs)
[Eclair dough]
-82g water
-82g whole milk
-72g unsalted butter
-2g salt
-6g sugar
-90g all-purpose flour
-138g eggs
1) Put water, milk, butter, salt, and sugar in a pot.
2) When the liquid boils to the center, turn off the heat, add the sifted flour, and mix quickly to form a uniform lump.
3) Turn on the heat again and stir-fry over high heat to completely gelatinize the dough.
4) Transfer the dough to a bowl and cool slightly, then add eggs little by little and mix well without lumps.
5) Put the finished dough in a piping bag fitted with an 869k piping tip and pipe into a length of approximately 12cm.
6) Bake at 170 degrees Celsius for 50 minutes. (Wiswell Lumi Oven/top/bottom heating mode without convection)
* Never open the oven door while baking. As the hot air inside the eclair escapes, the eclair shrivels.
7) Cool the baked eclair until it cools completely, then make three small holes in the bottom to fill it with cream.
[Chocolate custard cream]
- 350g milk
-70g egg yolk
-20g corn starch
-50g granulated sugar
-105g Dark coverture chocolate (70% cocoa content)
1) Add sugar to the yolks and mix well with a whisk.
2) Add corn starch to 1) and mix well without lumps.
3) Put milk in a pot and heat it just until the edges begin to bubble.
4) Add warmed milk little by little to the yolk side and mix thoroughly.
5) Put all of 4) back into the pot, stir well with a whisk, and heat over medium-high heat.
6) Boil until the lumps begin to loosen and begin to boil thoroughly.
7) Add dark chocolate to the finished custard cream and stir well to melt.
8) After straining the cream through a sieve, wrap it tightly on the surface and cool it in the freezer for 20 minutes.
9) Fill the inside of the cooled eclair with chilled cream.
[Chocolate Glaze]
-2g gelatin sheets
- 100g heavy cream
- 25g corn syrup
- 90g Dark coverture chocolate (70% cocoa content)
1) Soak the gelatin sheets in ice water for at least 10 minutes in advance.
2) Heat the cream and corn syrup until just before boiling. (about 80 degrees Celcius)
3) Add the soaked gelatin and dark couverture chocolate to 2) and let them completely dissolve.
4) Stir with a hand blender or spatula to emulsify, then cool to about 35 degrees Celcius.
5) Dip the top of the eclair into the glaze, then take it out and scrape the surface with your finger.
* The eclair shell and chocolate cream are not too sweet, but the glaze is a bit sweeter side. If it is covered too thickly, the eclair may become too sweet.
*Storage: Eclairs filled with cream are the most delicious right after they are made as they maintain a crispy texture and can be stored in the refrigerator for up to 2-3 days. Eclairs without cream filling can be frozen for about 3 weeks and will become crispy again when baked at 150 degrees Celcius for 10 minutes.
instagram : / jadore________
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