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Eclairs with Chocolate Pastry Cream, Ruby Chocolate and Raspberry

Equipment

Ingredients

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Instructions

In a medium saucepan, heat the milk to a boil over medium heat. In another bowl, whisk the egg yolks and cornstarch with sugar until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated, then add back to saucepan. Cook over medium heat, whisking constantly, until thickened. In a small microwave safe bowl, microwave chocolate wafers for 1 minute until melted. Stir into saucepan until fully combined. Cover with plastic wrap, pressing the plastic against the surface of the custard. Chill at least 2 hours.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to boil over medium-high heat. Add in flour and stir with a wooden spoon, using force, slapping spoon against dough. Mix for about 90 seconds until combined and dough no longer sticks to the man. Add dough to a stand mixer with paddle attachment. Mix at medium speed to release some steam, then with mixer running, add 4 eggs, 1 egg at a time. Mix until the dough is smooth.

Using a pastry bag fitted with a large star tip, pipe 12 eclairs onto the lined baking sheet, leaving 2 inches of space between them. Bake at 425 for 15 minutes, then reduce the heat to 375 degrees and bake until puffed up lightly brown, about 20 minutes more. Let cool completely.

With a serrated knife, slice cooled eclairs lengthwise. 

Heat 5 oz of heavy cream in a microwave for about 2 minutes until hot, but not scaling. Add finely chopped ruby chocolate to bowl. Let sit for 2-3 minutes then stir to combine. 

Dip top half of pastry in ganache and sprinkle crushed, freeze dried raspberries on top. Pipe chocolate pastry cream into bottom and sandwich together.

Eclairs with Chocolate Pastry Cream, Ruby Chocolate and Raspberry

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Eclairs with Chocolate Pastry Cream, Ruby Chocolate and Raspberry

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Equipment

Ingredients

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Chocolate Pastry Cream:

  • 2 ¼ cups whole milk
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 6 egg yolks
  • 1/2 cup sugar
  • 1/4 cup cornstarch
  • 5 oz bittersweet chocolate wafers

Éclair Pastry:

  • 1 cup water
  • 8 tbsp unsalted butter
  • 1/2 tsp salt
  • 1 tbsp sugar
  • 1 cup all-purpose flour
  • 4 large eggs

Ruby Chocolate Topping:

  • 5 oz Ruby Chocolate
  • 5 oz heavy cream

Intstructions

In a medium saucepan, heat the milk to a boil over medium heat. In another bowl, whisk the egg yolks and cornstarch with sugar until no lumps remain. Whisk in 1/4 cup of the hot milk mixture until incorporated, then add back to saucepan. Cook over medium heat, whisking constantly, until thickened. In a small microwave safe bowl, microwave chocolate wafers for 1 minute until melted. Stir into saucepan until fully combined. Cover with plastic wrap, pressing the plastic against the surface of the custard. Chill at least 2 hours.

Preheat the oven to 425 degrees. Line a baking sheet with parchment paper. In a large saucepan, bring the water, butter, salt and sugar to boil over medium-high heat. Add in flour and stir with a wooden spoon, using force, slapping spoon against dough. Mix for about 90 seconds until combined and dough no longer sticks to the man. Add dough to a stand mixer with paddle attachment. Mix at medium speed to release some steam, then with mixer running, add 4 eggs, 1 egg at a time. Mix until the dough is smooth.

Using a pastry bag fitted with a large star tip, pipe 12 eclairs onto the lined baking sheet, leaving 2 inches of space between them. Bake at 425 for 15 minutes, then reduce the heat to 375 degrees and bake until puffed up lightly brown, about 20 minutes more. Let cool completely.

With a serrated knife, slice cooled eclairs lengthwise. 

Heat 5 oz of heavy cream in a microwave for about 2 minutes until hot, but not scaling. Add finely chopped ruby chocolate to bowl. Let sit for 2-3 minutes then stir to combine. 

Dip top half of pastry in ganache and sprinkle crushed, freeze dried raspberries on top. Pipe chocolate pastry cream into bottom and sandwich together.

Meet Jessica!

I believe that a meal is always about so much more than a plate of food. It is about honoring food producers, perfecting technique, finding harmony between ingredients. Most importantly, it is about sharing it with those you love.

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Kitchen Must Haves

Assembly:

  • Mix coffee and Kahlua in a shallow dish.
  • Dust an 8x8 glass dish with2 tbsp of cocoa powder. Dipping ladyfingers in coffee mixture first, line bottom of glass dish. Spread half of saffron mixture in an even layer and repeat with another lady of ladyfingers, followed by remaining half of saffron mixture. Smooth top and dust with 2 tbsp of cocoa powder. Refrigerate for 2-4 hours. Enjoy!

Eclairs with Chocolate Pastry Cream, Ruby Chocolate and Raspberry

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Eclairs with Chocolate Pastry Cream, Ruby Chocolate and Raspberry
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Michael
6 days ago

Lorem ipsum dolor sit amet, consectetur adipiscing elit. Suspendisse varius enim in eros elementum tristique. Duis cursus, mi quis viverra ornare, eros dolor interdum nulla, ut commodo diam libero vitae erat. Aenean faucibus nibh et justo cursus id rutrum lorem imperdiet. Nunc ut sem vitae risus tristique posuere.

Michael
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6 days ago

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