Tuesday, May 19, 2009

Cream filled Chocolate Eclairs

Choux paste, profiteroles or eclairs, you can call them either way, it's such a light , delicate and wonderful desert. To me, it some how has that French flair in it. And personally, I find the name so classy too, haha. Whether you serve it sweet or savory, these puffs compliments the filling beautifully. On it's own, the taste is very subtle and not at all "eggy". This time round, I decided to make the all classic cream filled chocolate eclairs. This is one of those recipes that I have been holding off for the longest time to bake and blog about. Frankly speaking, this is not my first time baking these puffs, just haven't bake them since I started blogging. :) Part of the reason why I'm making them today was because a family member has requested for this recipe, so here it is V. ;)
Making a choux paste can be a little tricky if you have never attempted it before. Reason being the texture of of the dough need to be in the right consistency, else it will not puff or even not getting the correct taste texture which means not as delicate. So the best remedy is the keep trying it out and practice makes perfect if you did not get it right the first time.

My recipe has been extracted from one of favorite cook book, Essential of Baking from William Sonoma. The recipe can be easily halved, but I decided to make more to give away to my neighbors. ;)

Ingredients for Choux Paste:
125ml whole milk
125ml water
90g unsalted butter
1/4 tsp salt
155g all purpose flour
4 large eggs

Cream Filling:
125ml whipping cream (whipped)
2 tbsp confectioner's sugar
1/2 tsp vanilla extract

Ganache Topping:

125g bittersweet / semisweet chocolate coarsely chopped
60g unsalted butter, room temperature
60ml whole milk or freshly brewed coffee

  • In a saucepan over medium heat, combine the milk, water, butter and salt and bring to a full boil. When the butter melts, remove the pan from heat and add the flour all at once, stiring vigorously with a woonden spoon till blened.
  • Continue stiring till the mixture leaves the sides of the pan and forms a ball. Let cool for 3-4 minutes or till 140°C on the themometer.
  • Meanwhile in a small bowl, whisk 1 egg and add to the cooled mixture. Stir vigorously to combine. Add the remainding 3 eggs one at a time till all is incoroporated. After adding each egg, the mixture might separate ans appear shiny, no worries, just stir continuously to combine.
  • The correct consistency of the dough should be when you lift the dough with your spoon, it pulls and slowly breaks and forms a slow bending peak.
  • Spoon the batter into a big piping bag with a round tip of at least 8mm, else simply snip of the end of the piping bag to create a round opening.
  • Preheat the oven to 200°C.
  • Pipe the dough onto a parchment lined baking tray. You can do logs or puffs, making sure each dough is at least 2 to 3 cm apart from each other.
  • Brush the surface of the dough with egg wash.
  • Proceed to bake the puffs in the oven at 200°C for 15minutes, then reducing the temperature to 180°C for another 15 minutes or till golden brown.
  • Remove from oven and immediately prick the side of each puff or log with a sharp knife.
  • Return the puffs to the oven (already off), leaving the open and allow the pastries to dry out for 10 minutes.
  • Let the puffs cool on the rack completely before piping in the filling.
  • For the filling, simply whipped all the ingredients together in a large mixing bowl till stiff peaks and spoon into piping bag.
  • For the ganache topping, heat up the milk in a saucepan till almost boiling. Then pour over the chopped chocolate and butter and let seat for 5 minutes before stirring. When time, stir till mixture is smooth. Make sure the ganache is in a wide bowl for easy dipping.
  • Dip the top of the puffs into the ganache and let cool in fridge to harden the chocolate.
  • When the chocolate has set, piped the whipped cream into the puffs and serve! Yum-o!
A shot of the puff being bitten by my younger daughter, haha! I know I know, it's messy...but OMG, its so yummy! It's so light yet rich and creamy, the puff has the right texture and goes so well with the ganache and cream....sinfully good! My younger daughter ate 4 of these small eclair logs! Why are you still seating there? Yes, go! Go make some for yourself now! Enjoy!


Elyse said...

Don't get me wrong: I love custard, but when it comes to eclairs, I'm a cream-filled girl all the way! These look delicious, amazing, fabulous. I want some right now! Great job.

Wen said...


Thanks for sharing this recipe. I like those pictures you attached in your post. So cute & sweet!


Honey Bee Sweets said...

Thanks Elyse! Haha, me too, I love cream eclairs! I even thought of filling it with ice-cream too. But just go with the classic cream filled first. ;)

Honey Bee Sweets said...

Hi Wen,

Welcome to my blog! Heehee, I love those animations too! ;) Glad to know you enjoy looking at my blog.

Sweet Tooth said...

Pop one and next thing you know you are already on the fifth one.

I think cream or custard filled is excellent because with ice cream it become too cold to enjoy the pastries.

Extra chocolate yum yum.

Honey Bee Sweets said...

Glad you like it Sweet Tooth! And thanks for your constant support. ;)

Passionate About Baking said...

It seems like we almost bake the same kind of food sometimes. I had been thinking of making choux pastry since last week, and putting them off. Thinking of doing this next week and here your post on eclairs! It's really a coincidence! :)

ReeseKitchen said...

Hey....can't get a chance to taste it:(
Looks very yummy!

Honey Bee Sweets said...

Hi Jane,
That's why the old saying is true! Great minds think alike! Haha! Looking forward to seeing your post. ;)

Hi ReeseKitchen,
No worries, will have more yummy bakes for you to try when you get better,I promise! For now, plenty of rest and fluid for you. ;D