Categories: Desserts, Make Ahead

Ingredients

• PÂTE À CHOUX
• 2 large eggs
• 1 large egg white
• 6 tablespoons water
• 5 tablespoons unsalted butter, cut into 1⁄2-inch pieces
• 2 tablespoons milk
• 1 1/2 teaspoons granulated sugar
• 1/4 teaspoon salt
• 1/2 cup (2 1/2 ounces) all-purpose flour
• FILLING AND GLAZE
• 2 cups Pastry Cream
• 3 tablespoons half-and-half
• 2 ounces semisweet or bittersweet chocolate, finely chopped
• 1 cup (4 ounces) confectioners’ sugar

Directions

1. FOR THE PÂTE À CHOUX: Adjust an oven rack to the middle position and heat the oven to 400 degrees. Grease a large baking sheet and line it with parchment paper. Fit a pastry bag with a ½-inch plain tip. Beat the eggs and egg white together in a small bowl.

2. Bring the water, butter, milk, sugar, and salt to a boil in a small saucepan over medium heat. Remove the saucepan from the heat and stir in the flour until incorporated. Return the sauce- pan to low heat and cook, stirring constantly using a smearing motion, until the mixture looks like shiny, wet sand, about 3 minutes (it will register 175 to 180 degrees on an instant-read thermometer).

3. Immediately transfer the hot mixture to a food processor. With the machine running, pour the egg mixture through the feed tube in a steady stream and process until incorporated, about 30 seconds. Scrape down the sides of the bowl and continue to process until a smooth, thick, sticky paste forms, about 30 seconds.

4. Fill the pastry bag with the warm pâte à choux and following the photos, pipe into eight 5 by 1-inch logs, spaced about 1 inch apart. Use a wet finger to even out the shape and smooth the surface of the logs.

5. Bake the pastries for 15 minutes, then, without opening the oven door, reduce the oven temperature to 350 degrees and continue to bake until fairly firm and golden brown, 8 to 10 minutes longer.

6. Remove the baking sheet from the oven and cut a ¾-inch slit into the side of each pastry with a small knife to release the steam. Return the pastries to the oven, turn the oven off, and prop the oven door open with the handle of a wooden spoon. Let the pastries dry until the center is just moist (but not wet) and the surface is crisp, about 45 minutes. Transfer the pastries to a wire rack and cool completely.

7. FOR THE FILLING AND GLAZE: Use the tip of a small knife to cut 3 small Xs along the top of each pastry. Fit a pastry bag with a ¼-inch plain tip and fill the pastry bag with the pastry cream. Pipe the pastry cream into the pastries through each X until the éclairs are completely filled.

8. Microwave the half-and-half and chocolate together in a small microwave-safe bowl, whisking often, until the chocolate begins to melt, 20 to 30 seconds. Whisk in the confectioners’ sugar until smooth. Transfer the éclairs to a wire rack set over a sheet of parchment paper (for easy cleanup) and spoon the warm glaze evenly over the tops, being sure to cover the holes. Let the glaze set, about 20 minutes, before serving.

9. To make ahead: Once baked and dried, the pastry shells can be cooled completely and stored in a zipper-lock bag at room temperature for up to 1 day or frozen for up to 1 month. The pastry cream can also be made ahead. Before serving, crisp the pastries in a 300-degree oven, 5 to 8 minutes for room-temperature pastries or 8 to 10 minutes for frozen pastries. Once filled with pastry cream and glazed with chocolate, the éclairs can be held at room temperature for 4 hours.

Email to a friend | Print this recipe | Back