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Chocolate Eclairs Class Details

Chef Jeremy
Cook time: 120 minutes
Servings: 4
Difficulty: Advanced
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What you'll learn

  • Learn how to make classic pâte a choux.
  • Learn how to make pastry cream.
  • Master the techniques on how to make different choux dough shapes.

Mise En Place

Whisk
Wooden Spoon
Rubber Spatula
Baking Sheet
Parchment Paper
Plastic Wrap
Sauce Pot
Spoon
Bowl

Shopping List

For the Pastry Cream

Sugar, 200 grams (1 cup)

Cornstarch, 70 grams (½ cup)

Egg yolks, 180 grams (12 whole)

Whole milk, 1100 grams (5 cups)

Butter, 56g (4 tablespoons)

Vanilla bean, 1x

For the Pâte à Choux

Unsalted butter, 226 grams (2 sticks)

Water, 450 grams (2 cups)

All purpose flour, 280 grams (2 cups)

Sugar, 6 grams (1 teaspoon)

Salt, 6 grams (1 teaspoon)

Eggs, 8-10x

For the Chocolate Glaze

Unsalted butter, 113 grams (1 stick)

Heavy cream, 60 grams (¼ cup)

Vanilla extract, 5 grams (1 teaspoon)

Corn syrup, 20 grams (1 tablespoon)

Dark chocolate (60-75%), 140 grams (5 ounces)

Powdered sugar, 170 grams (1½ cups)

Salt, a pinch

How to cook

  1. To Make the Pastry Cream
  2. In a medium bowl, whisk together the sugar and cornstarch.
  3. Whisk in the egg yolks until a thick paste forms.
  4. Split a vanilla bean and scrape out the seeds. Place the vanilla pod and seeds and milk in a medium saucepan and bring to a simmer.
  5. Slowly add the hot milk to the eggs ½ cup at a time, whisking constantly to slowly increase the temperature of the egg yolks.
  6. Return the mixture back to the saucepan and cook until it just comes up to a simmer.
  7. Remove from the heat and whisk in the butter.
  8. Strain the mixture onto a sheet tray lined with plastic wrap. Cover the top directly with plastic wrap. Place in the freezer to chill.
  9. To Make the Pâte à Choux
  10. Preheat your oven to 425F.
  11. In a large saucepan over medium heat, melt together the butter and water until combined and starting to boil.
  12. Add in the flour, 1 teaspoon sugar, and 1 teaspoon salt and mix to combine.
  13. Cook until a film forms on the bottom of the pan, about 2-4 minutes.
  14. Remove from heat and set aside for 5 minutes to cool.
  15. Stir in the 8 eggs, two at a time, until the mixture is fully combined and is thick and glossy. If the mixture is too stiff, add in an additional egg or two.
  16. Transfer mixture into a piping bag with an Ateco 825 rip.
  17. Pipe thick 4 inch lines of the pastry onto a parchment lined sheet tray, leaving 2” between each eclair.
  18. Place in the oven and immediately reduce the heat to 375F.
  19. Bake until golden brown, about 30-45 minutes. Remove from the oven and cool.
  20. To Make the Chocolate Glaze
  21. In a medium saucepan, combine the butter, heavy cream, vanilla extract, and corn syrup. Bring to a simmer over a medium heat. Drop in the bittersweet chocolate and let it sit for 1 minute to melt. Whisk until everything is well combined.
  22. Whisk in the powdered sugar and stir until lump free. Season with a pinch of salt.
  23. Cover until ready to use. Re-warm as needed over low heat and thin with additional water and cream as needed.
  24. To Assemble the Eclairs
  25. Transfer the pastry cream to a piping bag fitted with an Ateco 805 tip.
  26. Using a paring knife, two small “x” in the bottom of the eclair on opposite ends. Insert the tip in the “x” and fill until the puff is full and has puffed up slightly and feels heavier.
  27. Continue to fill all of your eclairs and then dip in the chocolate glaze.
  28. Line up your eclairs on a sheet tray and bask in your pastry prowess!

From the chef

Ever wanted to learn how to make eclairs?? Come join Chef Jeremy, Truffle Shuffle's resident pastry guru, as he guides you through how to make the perfect choux dough, the tips and tricks to a silky smooth pastry cream, and to top it all off, a glossy chocolate glaze.


If you have ever wanted to learn how to make an iconic pastry but haven't tried it yet, or if you are just looking to level up your pastry skills, make sure you sign up for this unforgettable class with Chef Jeremy!

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