The allure of a Parisian patisserie is not merely in the scent of freshly baked goods that permeates the air; it's also in the flawless presentation and the intricate detail that goes into each creation. Among these edible works of art, the chocolate éclair holds a special place—a choux pastry classic that, when executed perfectly, can elevate your home baking to new, impressive heights.
Achieving patisserie perfection at home may sound daunting, but with a pinch of patience, a dollop of dedication, and this step-by-step guide, you're well on your way to crafting chocolate éclairs that could rival those of the City of Lights.
The journey begins with the choux pastry, the foundation of our éclairs. Perfecting choux begins with precise ingredient measurements. For approximately ten éclairs, you'll need 125 ml of water, 125 ml of whole milk, a pinch of sugar and salt for taste, 115 g of unsalted butter, and 140 g of plain flour, sifted to prevent lumps. Lastly, about 3-4 large eggs will bind the mixture.
Start by preheating your oven to 200°C (fan 180°C). Next, in a medium-sized saucepan, combine the water, milk, cut-up bits of butter, sugar, and salt, and bring the mixture to a rapid boil. Once boiling, remove from heat and quickly mix in all the flour. Stir vigorously until a cohesive dough forms, which should come away from the sides of the pan cleanly.
Return the pan to a medium heat and dry out the dough for a minute or so, moving it around the pan—this desiccates it, ensuring your éclairs have the perfect texture. Then, transfer the dough into a bowl to cool slightly. Add the eggs one at a time, beating well after each addition, until you achieve a glossy, sticky dough that holds its shape when piped. Be cautious not to add too many eggs; the dough should be able to form a 'V' on the tip of your spatula without falling off.
Transfer your choux pastry to a piping bag fitted with a large plain nozzle and pipe 10 cm lengths onto a baking tray lined with parchment paper. Give each éclair space to expand and, for a smooth finish, dip your finger in water and gently pat down any peaks or bumps.
Bake the eclairs for 25-30 minutes until they're golden and well puffed. Refrain from opening the oven door during the early stages of baking; this will cause them to collapse. Once golden, turn off the oven, make a small slit in the side of each éclair to release steam, and return them to the oven with the door slightly ajar to dry out for a further 10 minutes.
A luxurious filling awaits while your choux buns cool. For the chocolate pastry cream, you'll need 500 ml of milk, a split and scraped vanilla pod, 6 large egg yolks, 100 g caster sugar, 40 g cornflour, and 140 g of fine-quality dark chocolate.
Bring the milk and vanilla pod to the boil. In a separate bowl, whisk together the yolks, sugar, and cornflour until pale and thick. Gradually whisk in the hot milk, then pour the mixture back into the pan. Cook over a gentle heat, constantly stirring until thickened. Remove from heat, discard the vanilla pod, and stir in finely chopped chocolate until smooth and glossy. Press a sheet of cling film onto the surface of the pastry cream to prevent a skin from forming and allow to cool.
Once cool, whisk the pastry cream briefly to loosen, transfer it to a piping bag fitted with a smaller nozzle, and fill your eclairs by inserting the nozzle into the steam holes you made earlier, piping until they feel heavier and full.
Finally, the chocolate glaze will give your éclairs the quintessential Parisian finish. Melt 75g of plain chocolate with 50g of unsalted butter and 1 tablespoon of golden syrup in a bowl over simmering water, ensuring the bowl doesn't touch the water. Stir until smooth. Dip the top of each filled éclair into the glaze, allowing excess to drip off, and set aside for the glaze to set.
Voilà! With your chocolate éclairs now constructed, you have a dozen pieces of Parisian patisserie on your hands. The final result should be a combination of crisp, airy pastry and rich and creamy filling, all tied together with a glossy ganache that beckons to be savoured.
It's important to note that mastering the éclair is as much about technique as it is about ingredients and patience. Don't be discouraged if your first batch isn't perfect. Like the Parisian bakers who have honed their craft over years, your skill will develop with each attempt.
Serve these to friends and family, and you’re sure to impress—you may just become their go-to patissier! With practice, you'll find that perfecting this classic French pastry isn't just a means to an end but a delightful journey into the world of fine baking. Bon appétit!