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French Chocolate Eclair Profiteroles-Cream Puff BigOven - Save recipe or add to grocery list Yum
French Éclair. Hmmm, I actually had to stop typing and take a bite into this delicious almost hollow soft interior filled with luscious fluffy orange chantilly cream, glazed with shiny decadent melted chocolate on the top. One piece is never enough for me or should I say anybody. Don’t let these delicious little pistons intimidate you, it is actually pretty easy to make and i have made these many times. These days you can get them in so many creative varieties with flavors like chocolate glazed filled with chocolate cream, pastry cream, salted butter caramel, coffee glazed, tangy lemon cream and many more. My personal favorite, diplomat cream. Diplomat cream is simply vanilla pastry cream mixed in with whipped cream. But today we are making it with Grand Marnier. Delicious.
Course Desserts
Cuisine Western
Servings
to 24
Ingredients
Choux paste:
Fillings / Chantilly cream:
Chocolate glaze:
Course Desserts
Cuisine Western
Servings
to 24
Ingredients
Choux paste:
Fillings / Chantilly cream:
Chocolate glaze:
Instructions
Chantilly Cream filling:
  1. With a hand mixer beat cream and sugar until soft peaks form. Add in grand marnier and orange essence until well mixed. Cover with cling film and refrigerate until needed.
Choux paste:
  1. Turn oven temperature on to 380°F / 193°C / Gas mark 5. Prepare 2 baking pans lined with baking sheets. Set aside.
  2. In a medium pot, bring water, butter, salt and sugar to a boil. Remove from heat, with a wooden spoon stir in flour and return back to the heat. Keep on stirring until the choux paste leaves the side of the pot and balls up together with a thin layer covering the bottom of the pot. The dough will come together very quickly. Keep on stirring for another 1 minute more to dry the paste further.
  3. Remove from heat and transfer the dough to a mixer bowl. Let it cool for 2 mins while you crack the eggs into a bowl. With a hand mixer, beat in eggs one at a time making sure it is well incorporated into the paste before adding another egg. The end result the paste should be thick but when lifted it should fall back like a very thick ribbon and not runny. The consistency should be soft but could hold it’s shape at the same time.
  4. Use a piping bag with a star or round tip, tie the tip end with a rubber band. Fill the bag with choux paste, remove the rubber band and start piping into small logs on the baking pan, about 1/2 – 1 inch in diameter and 3-4 inches in length. Bake for 8 mins and then turn the temperature down to 370°F / 193°C / gas mark 4 1/2 and bake for another 12 mins or until golden brown. Switch off the oven temperature and let the choux puffs cool in the oven for 20 mins with the door ajar a little at a 40-45° degree angle. Pastries will stay puffed up as it cools. Remove and let it cool completely before piping in the fillings.
Chocolate glaze:
  1. When the puffs are well cooled, prepare the chocolate glaze. In a sauce pot, heat cream until hot. Remove from heat and add in sugar and chocolate stirring until everything has melted. Stir in the butter. The glaze should be glossy, creamy and smooth.
  2. Glaze the top of the puffs by dipping the top into the chocolate glaze or with a teaspoon, spoon the glaze onto the top. If the chocolate glaze begins to harden up, put it in the microwave for about 30-40 seconds to heat it up just enough to melt it again.
  3. Use a piping bag with Ateco #229 Large Bismark tip, you don’t need a coupler, just cut the end of the piping bag to a diameter of about ½ in. (2.5 cm). This tip is great for filling Eclairs, cupcakes, donuts and more. Fill the bag with Chantilly cream, poke one end of the puff and squeeze to fill the cream half way. Repeat the same procedure on the other end.
  4. Guess what? Bon Appétit!
Recipe Notes

Don’t worry about using all the eggs, if you have achieved the consistency with just 4 eggs, you are good to go. If you needed a little more egg, always use the yolk first before the white. If you need more, add in another egg. It all depends on the cooking evaporation process, the accuracy of the cup measurement and the size of the egg.

You can pipe the choux paste onto the sheet pan and freeze it. Transfer the freezed choux paste into freezer bags, squeeze out all the air and zip lock tight. They can be freeze for up to a month.

 

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