MyMenu2

Thursday, 21 May 2015

Chocolate Eclairs with Lemon & Chantilly Cream

Chocolate Eclairs with Chantilly Cream & Lemon
These little beauties were made in celebration of a dear friend & neighbour's 80th birthday!    Hope you had a lovely day David!

David has many a tale to tell.  Well after all, being 80 years young he's seen a lot.  He worked as a chef on board the merchant ships as a young man and later sailed on impressive liners, even meeting famous people like Winston Churchill and the Queen Mother!  So when our neighbour passes praise for my pastry work, I know I'm doing something right!

And, yes, David thoroughly enjoyed his birthday chocolate éclair.




Chocolate Eclairs with Chantilly Cream & Lemon
Packed full of cream!
Up until the other day I'd never made choux pastry, nor eaten it actually!  Yes, I'd NEVER eaten an éclair or profiterole!  I know!  Surprising!  I just don't care for cream.  As a child, my maternal grandma would always make a trifle when we visited each weekend.  Yummy yes, but for me it was only yummy when the cream was knocked off! So grandma, bless her heart, would make me my own individual trifle!  With extra sponge in the bottom.  That was, and still is, the best part of a  trifle; when the jelly has soaked into the sponge!  Mmm!  So everybody else shared a large trifle whilst I had my very own, without the cream! 



Grandma with myself & brother.
This is why I'd never been inclined to order one in a tea room or restaurant, never mind making them at home. 

So when David had said, a few months ago, about how much he enjoyed éclairs but had not had one for a long time, I made a mental note to myself that I would make him one for his birthday.

I did some reading about the choux pastry, mainly following the guidance provided by James Martin.  There does seem to be one or two key pointers to follow, which I shall cover in my page 'A Guide to making....Pastry'.  But it really wasn't that tricky, just follow the pointers and you'll be well on the way!



Chocolate Eclairs with Chantilly Cream & Lemon
Naked Éclairs!
As for the cream, well I made a Chantilly cream by adding some icing sugar and vanilla, which for me is far more palatable than straight cream.  And knowing just how much David loves lemon, I also rippled some nice lemon curd through the cream. 

Regarding the chocolate,  I would normally have been drawn to making a chocolate ganache for the éclair topping, but having watched James Martin make éclairs a few weeks back on the Saturday Kitchen, I was persuaded to try this version.  A boiling sugar solution is added to the melted chocolate!  Sounds totally wrong, I know, given how chocolate responds to excess heat, but with the addition of the liquid glucose, which prevents sugar crystals from forming, it works a treat.  It produces a lovely shiny chocolate which firms beautifully without becoming excessively so.



Chocolate Eclairs with Chantilly Cream & Lemon
A Pictorial step-by-step guide to Éclairs
And as for the verdict?  I actually really enjoyed it.  Correction,  I did have more than one!  I shan't confess to how many!  Both my parents also enjoyed them, though my mum said she'd prefer it without the lemon curd.   And David, yes he really enjoyed his, commenting how good my pastry work is getting!  He's a love.  And Mr E, well he restrained himself, something about his body being his temple ;)


Chocolate Éclairs with Lemon & Chantilly Cream     Yum
Yield: 8
Cost:. about £3.65, that's almost 46p each.
Difficulty: Moderate
Freezable: sorry, not tested
Time: 40 minutes, plus cooling time

You will need:
For the choux pastry
63ml water
63ml milk
50g unsalted butter, cubed small
pinch of salt
3g caster sugar
75g plain flour, sifted
2 eggs, beaten
For the filling:
150ml double or whipping cream
0.5 tsp vanilla extract
2 tbsp. icing sugar
3 tbsp. lemon curd (either shop bought or homemade lemon curd)
2-3 tsp water
For the chocolate coating
140g milk chocolate
35g caster sugar
80ml water
1 tsp liquid glucose

How to make it:
1. Preheat the oven to 200c / 190 Fan / Gas 6.  Place a sided tray onto the oven's bottom shelf.  Prepare a baking tray for the éclairs with greaseproof paper by sticking each corner down with a dab of margarine.

2. Make the choux pastry.  Read my 'A Guide to Making ...Pastry' if you need some pointers. 

3.  Place the mixture into a piping bag, no nozzle required,  and pipe 'sausages' onto the prepared baking tray about 6cm long, well spaced to allow for expansion as the pastry cooks.

4.  With a dampened finger, smooth the choux pastry paying particular attention to any raised parts.

5.  Place in the oven and quickly add a cup of water to the tray which has been heating on the bottom shelf.  Close the oven door promptly.  This will create the steam.  After 6 minutes of baking, open the oven door by 1-2 cm.  This will remove any excess steam.  Keep the oven door ajar, considering the safety of any children or pets.  Bake for a further 10-15 minutes.  You may need to rotate the éclair tray 2/3 of the way through the total bake.  Once baked, turn the oven off, remove from the oven and, using a sharp paring knife (or similar), make two holes at the ends of the underside of the éclairs.  This is where the cream will be piped in.  Return the éclairs to the cooling oven, placing the incision uppermost.

6.  Make the Chantilly cream.  Pour the cream into a good sized bowl.  Add the vanilla and icing sugar.  With a balloon or egg whisk, whip until thick.  Avoid over whipping.

7. In a small bowl, slacken the lemon curd with 2-3 tsp of water.  Add to the cream and lightly mix until it is slightly rippled.  Place the cream into a piping bag (no nozzle required) and stand it in a pint glass until required.

8.  Once the oven has cooled remove the éclairs.  Place on a cooling rack.

9.  Make the chocolate sauce.  Melt the broken chocolate over a bain marries, see my page 'A Guide to Making....Chocolate', if required.  In another small pan, add the water and sugar and place over a medium heat.  Allow the sugar to dissolve into the water.  Add the liquid glucose and boil the liquid a little.  Once the chocolate has melted, take the bowl off the pan and pour half of the water into the chocolate.  Beat well.  It may feel at first that the chocolate has seized up but continue mixing, adding more sugar solution (if required) to slacken the mixture a little more.  Allow the chocolate mixture to cool for 5 or 10 minutes.

9.  Fill the cooled éclair buns with the cream.  Cut the end off the piping bag,  leaving only a small opening for the cream to come through.  With the éclair gently resting in the palm of your hand, insert the end of the piping bag into the hole you made in the éclair and fill the pastry with the cream mixture.  Do the same with the second hole.   Wipe off any excess cream from the éclair with a pallet knife, or similar.  Repeat for the remaining éclairs.

10.  Using a pallet knife, coat the incision  side of the éclair with chocolate.  Place on a cooling rack for the chocolate to firm up.

Enjoy!



Only Crumbs Remain


This recipe has been shared with:
  •  'Fabulous Foodie Fridays' hosted by Lucy at Bake Play Smile.
Share this Post Pin This Share on StumbleUpon Share on Tumblr Share on DigItShare on Redditt Share on Google PlusEmail This

8 comments:

  1. I love chocolate eclairs and I love how you added a lemon element to it!

    ReplyDelete
    Replies
    1. Aw thank you. I found the lemon a lovely addition, not being a great lover of cream.
      Angela x
      Only Crumbs Remain

      Delete
  2. I love éclairs how lovely are you making them for your 80-year-old friend!
    So glad you've finally tried them, there will be no turning back for you now ;)
    Thanks for joining in our Fabulous Foodie Fridays Fun.
    Have a beautiful week.

    ReplyDelete
    Replies
    1. You're right Danielle, I am sold on them now (as long as it's not straight cream in them - I'm so fussy!)
      He really enjoyed his treat, his face really lit up!
      Angela x
      Only Crumbs Remain

      Delete
  3. How absolutely delicious! What a sweet person you are! I'm sure these were very much appreciated!

    ReplyDelete
    Replies
    1. They really were scrummy Lucy x They certainly were appreciated, David's face really lit up when he saw them!
      Thanks for reading Lucy
      Angela x
      Only Crumbs Remain

      Delete
  4. Gosh these look amazing, what a lovely gesture for a special friend.

    ReplyDelete
    Replies
    1. Thank you Lauren, David thoroughly enjoyed his treat (and so did we! ;) )
      Thanks for reading
      Angela x
      Only Crumbs Remain

      Delete

Thank you for spending your time to read my recipe posts. Feel free to leave a comment, I enjoy receiving your feedback. However, due to spam I have activated comment moderation, which simply means that each comment will be read by myself before it is visable on Only Crumbs Remain. I shall publish and respond to your valuable comments as soon as I can. So please don't panic when your comment disappears when you hit the publish button :-)

Flick through our recipes!