Posts Tagged eclair
I think I found this is a Food Network recipe.
- 2 tablespoons cocoa powder
- 1 cup flour
- 1 cup water
- 125g butter
- 2 tablespoon sugar
- 1/4 teaspoon salt (we didn’t use because we use salted butter)
- 4 eggs
- 10 ounce semi-sweet chocolate, chopped
- 1 cup heavy cream
36 large marshmallows (not sure we needed this many)
1. Preheat oven to 425F.
2. Sift together the flour and the cocoa powder. Set aside.
3. Place water, butter, sugar and salt (if using) in a large saucepan and bring to boil. Remove from heat and add in all of the flour mixture. Mix until dough comes together to form a ball. Place back over medium-high heat and stir constantly for 2 min or until film forms on bottom of the pan. Do not let burn.
4. Transfer dough to a stand-mixer fitted with a paddle. Add eggs, one at a time. Scrape down sides of bowl and beat for 4 min.
5. Transfer to a piping bag fitted with a large star tip (here is where we encountered our first problem, I don’t think our star tip was large enough). Pipe 3 to 4 inch log shapes onto a baking sheet lined with parchment paper.
6. Bake for 10 min then reduce heat to 325F and bake another 15 min. Turn oven off. Poke a hole through each eclair with a skewer and place back in over, with door ajar, for 10 more min.
7. Heat the cream over medium-high heat until just before the boiling point. Pour cream over chocolate – in a stainless steal or heatproof bowl) and let sit for 1 min. Whisk until melted and glossy.
8. Cut each eclair in half lengthwise (our were so small at this point, having never risen, we skipped this and just used two full eclairs to serve as the top and bottom halves here). Place bottom halves on a baking pan and place 3 marshmallows on top (if they can fit, some of ours were a little small). Place under broiler until golden. Place tops over marshmallows and ladle the chocolate sauce over. (We placed in fridge for an hour to let the chocolate set).
Verdict: I am not sure where we went wrong here. There was a problem with the piping bag size, obviously, because ours were too small. But the dough never rose either, so they didn’t look like any eclairs I had ever seen. When we tasted them, they had a nice taste to them, they were just not as airy as eclairs should be.