Pierre Hermé’s Chocolate Éclair Recipe…

Pierre Hermé’s Chocolate Éclair Recipe – (for more fabulous Pierre Hermé’s recipes you simply have to have his book!)

makes 20-24 Éclairs
Cream Puff Dough / Pâte à Choux (see below for recipe), fresh and still warm

1. Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by positioning the racks in the upper and lower half of the oven. Line two baking sheets with waxed or parchment paper.
2. Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough. Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers. Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff. The dough should give you enough to pipe 20-24 éclairs.

Piped pâte à choux.

1. Slide both the baking sheets into the oven and bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Baked pâte à choux sliced horizontally. It actually came out hollow!

Notes:

• The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the Éclairs:

Mise en Place:

Chocolate glaze (see below for recipe)
Chocolate pastry cream (see below for recipe)

1. Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the bottoms and place the tops on a rack over a piece of parchment paper.
2. The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40 degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the bottoms with the pastry cream.
3. Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream and wriggle gently to settle them.

Notes:

• If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water, stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create bubbles.
• The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Pâte à Choux

makes 20-24 Éclairs
1/2 cup (125g) whole milk
1/2 cup (125g) water
1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
1/4 teaspoon sugar
1/4 teaspoon salt
1 cup (140g) all-purpose flour
5 large eggs, at room temperature

1. In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
   boil.
2. Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
   and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
   quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
   need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
   will be very soft and smooth.

Pâte à choux before adding the eggs.

1. Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
   handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
   beating after each egg has been added to incorporate it into the dough.
   You will notice that after you have added the first egg, the dough will separate, once again do
   not worry. As you keep working the dough, it will come back all together again by the time you
   have added the third egg. In the end the dough should be thick and shiny and when lifted it
   should fall back into the bowl in a ribbon.
2. The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:

• Once the dough is made you need to shape it immediately.
• You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream

2 cups (500g) whole milk
4 large egg yolks
6 tbsp (75g) sugar
3 tablespoons cornstarch, sifted
7 oz (200g) bittersweet chocolate, preferably Valrhona Guanaja, melted
2 1/2 tbsp (1 1/4 oz: 40g) unsalted butter, at room temperature

1. In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy-bottomed saucepan.
2. Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture. Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.
3. Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat). Stir in the melted chocolate and then remove the pan from the heat.
4. Scrape the pastry cream into a small bowl and set it in an ice-water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.
5. Once the cream has reached a temperature of 140 F remove from the ice-water bath and stir in the butter in three or four installments. Return the cream to the ice-water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

• The pastry cream can be made 2-3 days in advance and stored in the refrigerator.
• In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.
• Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze

makes 1 cup or 300g
• 1/3 cup (80g) heavy cream
• 3½ oz (100g) bittersweet chocolate, finely chopped
• 4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
• 7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

1. In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.
2. Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Adding the pieces of butter to the chocolate glaze.

Adding the chocolate sauce to the glaze to finish.

Notes:

1. If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly? in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.
2. It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce

makes 1 1/2 cups or 525 g
4 1/2 oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
1/2 cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

1. Place all the ingredients into a heavy-bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.