My sister is visiting me in Berlin at the moment. We decided to make eclairs of all different kinds… We did the classic chocolate glaze with creme patissiere. Then we made rosewater glaze… for some others, and finally, white chocolate glaze (with pink food colouring) with mango creme patissiere…. THOSE ONES WERE FANTASTIC…!
If you are going to try and make these.. I would say just clean up as you go along… you are going to need a LOT of pots and pans and having a partner in crime is also great. Sloj (my sister – photographed below, her real name is Selina) was so helpful and a great baker!
These are the ones with mango creme patissiere!
Eclairs
- Total Time: 55 minutes
- Yield: Makes 12 1x
- Diet: Omnivore
Description
Creamy pastry puffs filled with vanilla custard and topped with a rich chocolate glaze. A delightful French dessert, perfect for any occasion.
Ingredients
- 1 oz (28 g) unsalted butter, diced
- 4 oz (100 g) plain flour, sifted
- 1 tsp caster sugar
- 3 medium eggs, beaten
- Chocolate Glaze
- 1/2 cup (120 ml) double cream
- 1 tbsp soft light brown sugar
- 1 tsp vanilla extract
- 4 oz (100 g) dark chocolate (70%), chopped
- 1 oz (28 g) unsalted butter
Instructions
- Heat the milk and vanilla to boiling point.
- Meanwhile, whisk the egg yolks and caster sugar until pale, then stir in the cornflour.
- Pour the hot milk over the egg yolk mixture and whisk until smooth.
- Return to the pan and heat gently, stirring constantly, until thick.
- Put the thick custard into a clean bowl.
- Cover the surface with cling film and leave to cool completely.
- Heat oven to 428°F (220°C)/392°F (200°C) fan/gas 7.
- To make the pastry, heat the milk, butter and 4 tbsp water over a gentle heat until the butter melts.
- Increase the heat and bring to the boil, then remove from the heat and quickly beat in the flour, sugar and a pinch of salt.
- Keep stirring until the mixture is smooth, glossy and comes away from the sides of the pan.
- Allow to cool for a few mins, then gradually add the eggs, mixing well between each addition.
- Line a baking sheet with grease proof paper, then spoon the pastry mix into a piping bag fitted with a 2cm star nozzle.
- Pipe the pastry out with a good 2 cm distance between them.
- Bake for 15 mins or until golden brown and doubled in size.
- Leave to cool.
- For the glaze, heat the double cream, sugar and vanilla to boiling point.
- Put the chopped chocolate in a heatproof bowl and pour over the cream mixture.
- Stand for 2-3 mins, then add the butter and stir until smooth and glossy.
- Pipe in the creme patissiere with a long pointy pipe nozzle.
- Spread the chocolate glaze over the top of each eclair and leave to set before serving.
Notes
- For perfectly smooth pastry, ensure the dough is completely cool before adding the eggs. Adding warm eggs will result in a runny mixture.
- To prevent the eclairs from deflating, do not open the oven door during baking.
- Leftover custard can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 eclair
- Calories: 300
- Sugar: 25
- Sodium: 100
- Fat: 18
- Saturated Fat: 10
- Unsaturated Fat: 6
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 50
Frequently Asked Questions
Why did my choux pastry go flat after baking?
Flat eclairs are usually caused by opening the oven door too early or underbaking. The steam inside needs time to fully set the structure before the shells can hold their shape without the heat.
Can I fill eclairs ahead of time?
It’s best to fill them within a couple of hours of serving. The pastry cream softens the choux shell over time, so filling too far in advance makes them soggy.
What consistency should the choux dough be before piping?
The dough should be smooth and fall slowly from the spoon in a thick ribbon. If it’s too stiff, the eggs weren’t fully incorporated; if it’s too runny, the eclairs will spread flat on the tray.
Would it be possible to,get the recipe for the Mango Creme Patisserie please?
TYVMIA,
Shawn