A Hips & Hearts Cook Book

French Éclair

French Éclair

A classic French delight featuring delicate choux pastry filled with velvety vanilla custard, topped with a glossy bittersweet chocolate glaze. Finished with a touch of edible gold glitter for an elegant and luxurious finish. A perfect blend of crisp pastry, creamy filling, and rich chocolate.

Ingredients:

- For the Choux Pastry:
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cubed
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs

- For the Vanilla Custard Filling:
- 2 cups whole milk
- 1 vanilla bean (or 1 tablespoon vanilla extract)
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter

- For the Chocolate Glaze:
- 4 oz bittersweet chocolate, chopped
- 1/2 cup heavy cream
- 1 tablespoon unsalted butter

- For Garnish:
- Edible gold glitter (optional)

Instructions:

1. Make the Choux Pastry:
- Preheat your oven to 375°F (190°C).
- In a saucepan, bring water, milk, butter, sugar, and salt to a boil. Remove from heat and stir in the flour until a smooth dough forms.
- Return the pan to medium heat and cook the dough, stirring constantly, for 1-2 minutes until it pulls away from the sides.
- Transfer the dough to a mixing bowl and let it cool slightly. Add the eggs one at a time, beating well between each addition until the dough is smooth and shiny.
- Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch strips onto a parchment-lined baking sheet.
- Bake for 25-30 minutes until golden and puffed. Let them cool completely.

2. Prepare the Vanilla Custard Filling:
- In a saucepan, heat the milk and vanilla bean (or extract) until simmering.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until pale and smooth.
- Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until thickened.
- Remove from heat and stir in the butter until smooth. Transfer to a bowl, cover with plastic wrap, and refrigerate until chilled.

3. Prepare the Chocolate Glaze:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Pour the hot cream over the chopped chocolate and butter. Let it sit for 2 minutes, then stir until smooth and glossy.

4. Assemble the Éclairs:
- Once the choux pastry is cooled, slice them lengthwise or use a small tip to pipe the custard inside each éclair.
- Dip the top of each éclair into the chocolate glaze, letting the excess drip off.
- For an elegant finish, lightly dust with edible gold glitter.

5. Serve:
- Chill the éclairs for at least 30 minutes before serving to allow the custard and glaze to set.