Mon Cher Eclair by Charity Ferreira

Author:Charity Ferreira [Charity Ferreira]
Language: eng
Format: epub
Publisher: Chronicle Books LLC
Published: 2016-02-29T16:00:00+00:00

Churro Éclairs

These fluted éclairs are like a day at the boardwalk or the zoo, but better!

MAKES ABOUT 20 ÉCLAIRS

MEXICAN-CHOCOLATE PASTRY CREAM

21/2 cups [600 ml] whole milk

1/2 cup [100 g] granulated sugar

3 Tbsp cornstarch

2 Tbsp Dutch-process cocoa powder

1/2 tsp ground cinnamon

1/4 tsp sea salt

3 egg yolks

4 oz [115 g] bittersweet or semisweet chocolate, finely chopped

1/2 tsp vanilla extract

1/2 tsp almond extract

1 recipe Pâte à Choux (page 13)

3 Tbsp powdered or granulated sugar

1 tsp ground cinnamon

TO MAKE THE PASTRY CREAM: Place a fine-mesh strainer over a clean bowl and set aside.

In a medium saucepan over medium heat, combine the milk and 1/4 cup [50 g] of the granulated sugar and heat, stirring, until the sugar is dissolved.

In a small bowl, stir together the remaining 1/4 cup [50 g] granulated sugar, the cornstarch, cocoa powder, cinnamon, and salt. Whisk in the egg yolks and as much of the milk mixture as you need to make a smooth paste. Set aside.

When the milk mixture is steaming, whisk about 1/2 cup [120 ml] of the milk mixture into the egg mixture. Then whisk the egg mixture back into the milk. (Use a flexible spatula to scrape all of the egg mixture from the bowl.) Cook gently over low to medium-low heat, whisking continuously, for 4 to 6 minutes, or until the mixture starts to thicken and bubbles begin to break the surface. Once bubbles start to break the surface, cook for 1 minute more (keep stirring!), and then remove the pan from the heat.

Add the chocolate and stir until melted and incorporated. Stir in the vanilla and the almond extract.

Using a flexible spatula or a wooden spoon, rub the pastry cream through the strainer into the reserved bowl. Place a piece of plastic wrap directly on the surface of the pastry cream to keep a skin from forming. Chill until cold, about 3 hours or up to 1 day.

Preheat the oven to 400°F [200°C]. Line two baking sheets with parchment paper.

Spoon the pâte à choux into a pastry bag fitted with a 3/4-in [2-cm] star tip. Holding the tip at a 45-degree angle to the baking sheet, pipe batons that are about 3/4 in [2 cm] wide and 4 in [10 cm] long, leaving 1 to 11/2 in [2.5 to 4 cm] of space between them.

Bake for 15 minutes, then lower the oven temperature to 375°F [190°C] (keep the oven door open for 3 to 5 seconds to bring down the oven temperature; if you’re baking two sheets at once, switch their position in the oven) and bake for another 15 minutes.

Using a paring knife, prick each shell several times close to the bottom along one side. Return the shells to the oven and bake for another 10 minutes to dry out the eggy insides. Allow the shells to stand at room temperature until they are cool to the touch. You can leave them on the baking sheet, or, if you prefer, you can transfer them to a wire cooling rack.

Gently whisk the pastry cream to smooth it to the consistency of pudding.

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