I feel the anatomy of the eclair is unique to each person who makes them. There will always be a crisp length of choux pastry, more often than not filled with thick pastry cream.
The eclair is a wonderful vessel to show off whatever you fancy. Some sport a shiny colorful glaze, and others a crunchy sugar jacket. There can be garnished on top to highlight fresh summer fruits and berries, or simply glazed and decorated with a skillful chocolate garnish.
Whatever your flavor happens to be, here are the basic of this patisserie classic.
1 tsp Salt
1 tsp Sugar
140g AP Flour
1. Boil water, butter, salt and sugar
2. Add all of the flour at once, tuen off heat and beat together with a spatula
3.Put the butter/water/flour mix into a stand up mixer with a paddle attachment and mix in one egg at a time on medium speed
4. Put the choux pastry into a piping bag, and pipe the dough onto a baking sheet 3 inches long, by half an inch wide (remember these will triple in size when baked!)
5. Optional - Place a strip of the crunchy choux jacket on top before baking.
6. Bake the eclairs at 425 for 10 minutes, then turn down the oven to 325 for another 15-20 minutes until the middle is cooked through.
60g AP Flour
60g Brown Sugar
1. Mix butter ad sugar together, then add the flour.
2. Roll the dough between two pieces of parchment paper to 3 mm thick.
3. Chill in the fridge. Cut into strips and place on top of the choux pastry before baking.
For my Pastry Cream Recipe, follow the link - Pastry Cream
Pistachio Whipped Ganache
150g White Chocolate
250g 35% Cream
1 tbs Pistachio Paste
Note: You can omit the pistachio for White Chocolate Ganache, or use milk or dark chocolate instead.
1. Melt the chocolate.
2. Heat 60g of cream with pistachio paste and pour over Chocolate.
3. Slowly add the 250g of cold cream & refrigerate over night.
4. Whip the ganache like whipped cream.