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Place the chocolate and butter in a medium heatproof bowl over a saucepan of simmering water (make sure the bowl doesn’t touch the water). I don’t really eat a lot of chocolate, but after coming along and seeing this wonderful blog I now have an urge to buy some.
For my Academy Awards Chocolate Monday I knew there was only one place to go for inspiration … Sherry Yard, the amazing woman behind all of the Oscar-worthy desserts served each year at the Governor’s Ball catered by Wolfgang Puck and his team. Sherry has been awarded “Pastry Chef of the Year” awards from Bon Appetit magazine, Pastry Art and Design magazine, and the Southern California Restaurant Writers Association.
Absolutely delightful, exceedingly generous with her knowledge, and just as enjoyable as her desserts, Sherry has a way of making even the most challenging recipes seem easy. Today’s eclairs are composed of three main parts: the pate a choux (pot-ah-shoe) batter which makes the pastry, the vanilla pastry cream filling and the ganache glaze.
If you need to save some time, you can substitute sweetened whipped cream for the pastry cream.
Chocolate covered eclairs are one of those desserts that everyone ooohs and ahhhs when they see them. InstructionsPiped into finger-length batons, these chocolate-glazed puffs are filled with pastry cream that can be made in a variety of flavors.
Do not use an aluminum pot for this recipe: constant stirring will scrape aluminum into the cream and turn it gray. The key to successful glazing is to keep the ganache at 90°F so it stays thins and viscous. For crispy, golden crusts, I put a cup of hot water in a pan on the floor of the oven, which circulates more steam in the oven. You may also use all-purpose flour instead of bread flour, but the puffs will be less substantial.
InstructionsTo Form the Eclairs: Fit a large (#6) plain tip into a large piping bag and fill the bag halfway with Pate a Choux dough (from above). The hardest part of pate a choux for me is the thickness of the dough and how much strength it takes to pipe it out. I am a pro at making pie crusts, cookies, cakes, sauces, and more, but I confess, as a baker and chocolate blogger, I have never had the courage to make homemade eclairs or croissants.
You’re a born teacher, Jane, and always give us such great recipes and instructions on dishes that we crave but hesitate to make on our own.
You don’t need to have a tall white hat in your closet to be qualified to make eclairs. When I finally made my own eclairs, I couldn’t believe I allowed myself to wait so long! Here’s the part that I used to think you had to have some secret pastry chef knowledge to make, the dough. Use a large round tip or a pastry bag without a tip to pipe lines of dough onto parchment paper covered baking sheets. Frosting And A Smile is a labor of love, derived from years of trial and error in my own "test kitchen." By sharing my love of baking, I hope you'll get inspired to venture into your own kitchen and share your creativity! Prepare a stand mixer with a paddle attachment or a medium sized bowl with a kitchen spoon. In a medium sized pot, over medium heat, combine milk, water, salt, sugar, and melted butter. Transfer dough to mixer bowl and on low speed mix, for 1 minute, to cool down (if using a bowl and spoon, stir for 1 minute).
Place sheet pan into the oven and bake for 9-10 minutes or until the pate a choux has puffed to its maximum size.
Remove cremeux from heat and squeeze water out from gelatin, then whisk into the warm mixture until dissolved and combined. Or, if you prefer, you can slice the tops off the eclairs, fill the center, and pipe sweetened whipped cream, ganache, or any other flavored creams on top. This entry was posted in Spring and tagged cremeaux, eclairs, pate a choux, rose, spring, strawberry. Your recipes look gorgeous and your photos too.i wish i could have half of your talent and creativity.
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Did you know that you make eclairs with the same easy-to-make dough used to make cream puffs?
Print my eclair templates using your home computer, and place the template underneath parchment paper to help you pipe beautiful eclairs every time. The easiest way to fill an eclair is to cut it in half and pipe or spoon the filling in the shell.
If your filling is a custard filling, like the traditional vanilla custard in chocolate eclairs, then you’ll want to fill the eclair without cutting it in half. If you fill eclairs from the ends, when you bite into the eclair, the filling oozes out the other end. In keeping with the easy recipe ideas in Simply Sweet Dream Puffs, the eclairs are decorated simply.
Others are decorated with chopped toasted nuts, toasted shredded coconut, sprinkles, crushed candies, zest, and of course chocolate, grated chocolate and or fun to make chocolate curls, The possibilities are endless. You can pre-order the e-book and it will download to your Kindle app on October 6, 2015, or just wait until October 6th and download it then.
Some of the links in my posts may be “affiliate links.” This means if you click on the link and purchase the item, I will receive an affiliate commission. Using a wooden spoon, gradually beat in remaining egg until well combined and mixture forms a glossy dough (mixture should drop from the spoon). Stir occasionally with a metal spoon until the chocolate and butter is completely melted and well combined.
My mind is filled with intense chocolate orange melt in the middle puddings, spiced chilli rocky road bars and contemplating a recipe using chocolate and pears. The choux pastry looks really delicious and the spread of shiny chocolate over it makes it even more tempting.
Each of her cookbooks is like taking a masters class in baking and are must-haves for your culinary library. You can make each of these elements ahead and then assemble the eclairs themselves up to 4 hours in advance of serving. The name means “flash,” as in a flash of light or lightening, which is fitting because that’s how quickly they disappear.Eclairs are made by piping pate a choux paste through a pastry bag fitted with a medium plain or starred tip (the starred tip makes a very pretty eclair). When I’m in a hurry, I strain the finished pastry cream onto a baking sheet lined with plastic film. The classic cream puff starts with a medium or large puff and is filled with whipped cream or pastry cream. Added moisture allows the crust to stay soft longer, enabling it to stretch a little thinner (becoming crispier.) The moisture also promotes browning by converting more starch to sugar for caramelization.


Set aside.Bring the water, milk, and butter to a boil in a large saucepan over medium heat.
Sherry Yard is the master when it comes to explaining techniques in ways we all can follow easily.
Traditional recipes, gluten-free options, and healthy alternatives merge with today's food trends to give you nearly a thousand recipes to choose from.
That’s not how I want to react to challenges in the kitchen or in any part of my life. You can replace the extract with the seeds of one vanilla bean for a richer, more intense vanilla flavor.
After you complete your first eclairs, you will approach baking with a new level of confidence and will feel ready to tackle even more projects. One of the main reasons I finally created this space was to help others find a way to enjoy the small moments of life.
Crisp golden pate a choux that is stuffed with a silky robust or delicate flavored filling. Bring to a boil, then immediately remove from heat and add both flours all at once to the mixture. Add eggs in three additions, allowing each addition to mix into dough and scrape down the sides and bottom of bowl in between. Open the oven door to release steam and gently poke each eclair with a paring knife or skewer (this will allow steam to continue to escape without bursting the eclair’s surface or creating irregular bumps on the surface). Remove from heat and carefully temper your yolk mixture by slowly pouring hot puree, in a steady stream, into the yolks while whisking yolks constantly.
Gently, poke the piping bag tip through two spots (front and back) of the bottom of each eclair. I truly appreciate you stopping by to share with me how you’ve been enjoying Now, Forager. I’m so excited to make this recipe and I was just wondering if you could direct me to the vanilla bean mascarpone cream recipe? Just add seeds from a vanilla bean and a couple of generous spoonfuls of mascarpone to heavy cream. All content is original content unless otherwise stated and cannot be used without permission.
If I’m going to cover the eclair with a thick frosting, I poke two holes in the top of the eclair.
If the icing is thick and creamy, then it’s best to spread it on top of the eclair with a thin spatula or butter knife. Some eclairs like the strawberry shortcake eclairs only need a sprinkle of powdered sugar to make them picture perfect. Amazon has a Kindle app that you can use to read e-books on almost any device, including laptops and desktop computers. Cook, stirring, for 2 to 3 minutes or until mixture comes away from side of pan and forms a ball.
Prior to that, after graduating from the Culinary Institute of America, she worked at some of the country’s most acclaimed restaurants including the Rainbow Room, Montrachet and Tribeca Grill in New York City. She describes each step in detail, giving you all the tips needed to guarantee your success.
If you are planning on serving a complicated dessert, then I suggest you plan on a relatively simple or make-ahead meal so your focus can be on the dessert preparation. You can have it done in less than 5 minutes and the flavor is exponentially better than store-bought whipped toppings. Enjoy the applause as you present these to your guests and bask in the glory of their adulation.
It’s based on the firm ganache variation, with corn syrup added for gloss and a touch of apricot jelly to balance the overall flavor. Increase the heat to medium and bring the mixture to a boil.Pour the hot cream mixture over the chopped chocolate. Medium puffs can be filled with ice cream for profiteroles or stacked high in a pyramid for Croquembouche.
I prefer the center of my puffs to be slightly moist, but some chefs like to dry out the center. Because each component can be made ahead (the ganache and pastry cream are really simple!) you can make these in stages and then put them all together when you are ready to serve them. Reduce the heat to 350 degrees then bake for 30 more minutes until the outside is crisp and golden brown.
The rounded tops dipped in chocolate glaze, whether white, milk, or dark and crunchy toppings arranged on top.
You may choose to create this cremeux before your pate a choux, as it needs time to firm up in the refrigerator or make it while the baked choux cools.
Pipe four inch straight lines, on sheet pan, spacing evenly to allow room for expansion between each eclair. You could spoon the dough onto the trays in little log shapes, but it’s faster and easier to pipe the dough on the trays. If you don’t have a star tip, you can use the tines of a fork to create ridges on the sides of the piped eclairs.
But if you fill it from the top, gravity helps and the filling doesn’t ooze out of the top. Then she moved west and headed up the pastry kitchens at Campton Place in San Francisco and Catahoula in the Napa Valley before landing at Spago. A stew or braise that can be made the day before, a perfectly roasted whole chicken or similar dishes are exactly the kind you want to consider so you aren’t too rushed or harried when your guests arrive.
Whip the cream until it is foamy and starting to thicken just slightly, then add powdered or granulated sugar slowly while the mixer continues to beat the cream.
Be sure to draw the lines on the underside, or the marks will transfer to the eclair during baking.Make each component first and then assemble the eclairs. I prefer to use flour as my starch, but other chefs use cornstarch, tapioca, or even Agar Agar, a gelatin derived from seaweed. For the most glistening glaze, be sure to use a smooth, clear apricot jelly and not a chunky jam.
Tap the bowl on the counter to settle the chocolate into the cream, and then let it sit for 1 minute.
Using a sturdy spoon, stir vigorously to combine.Return the mixture to medium heat and stir constantly in figure eights.
Brush the eclairs with the egg wash, but before baking, run a fork down the length of each puff. If you do this too quickly, you will cook the eggs and then you’ll have to start over. Depending on the size of your eggs, you may have to use a little more or a little less egg.


If you really want to make sure they dry out, you can place them back inside the warm oven after you turn it off.
Or, as I have done above, slice off the tops and pipe on a whipped vanilla bean mascarpone cream.
One important and helpful tip for choux dough, is to keep an eye on how much of the liquid you add to your dough.
You may not need all of the remaining egg, so slowly add in until the dough is shiny and firm enough to hold its shape when piped. Once you are done piping, lightly spray each line of dough with oil spray (this will help it to rise evenly in the oven).
Pour mixture back into pot and set back over heat, whisking constantly until thick, about 2 minutes. Cover the surface with plastic wrap and set in the refrigerator until firm and ready to pipe, up to 2 hours or overnight. If you desire, you may dip the tops of the eclair into a chocolate glaze and sprinkle on any toppings you like.
In California, the New York native discovered the beauty of fresh fruit and the flavors they impart. Once assembled, they are ready to serve immediately or will hold in the refrigerator up to 4 hours. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl and working out to the sides.
Cook for at least 4 minutes, or until the mixture has a smooth, mashed potato-like appearance. The amount of heat and time you cook your dough, before adding your eggs, will determine how much moisture is evaporated from your dough. She reveled in the amazing bounty and started to discover and define her own style of desserts.
Be sure to scrape all the eggs into the pan with a rubber spatula.Immediately begin to rapidly whisk the pastry cream.
You can also dollop spoonfuls onto the baking sheets, although the result is a little less uniform.
This is the same dough you would use to make cream puffs, crullers, profiteroles, beignets, and croquembouches. Whether it’s that you felt seen and heard by that close friend, had a moment of quiet reflection over that hot cup of coffee, or were made to sit still and relax by that beautiful meal. The dough will pull away from the sides of the pan and a thin film will form on the bottom. As the Executive Pastry Chef for Wolfgang Puck’s culinary empire, Sherry runs the dessert and baking programs at Spago, Cut, and Chinois. Stir until all the chocolate is melted, about 2 minutes.When all the chocolate has melted, insert a candy thermometer. This dough will yield more or fewer pastries, depending on the size tip you use for piping.
Wash and dry the pastry bag and tip.When the eclairs are completely cool, cut the top half off each one and set the tops on a rack set over a second baking sheet.
If you leave out the sugar and vanilla, you can use it as the basis for cheese puffs called gougeres. It doesn’t matter if you are the most talented pastry artist or a creative person at home challenging yourself to learn more and try new things. Her remarkable desserts are always stand-outs at the annual Academy Awards, Grammy Awards and Emmy Awards post-show feasts.
Spoon the Ganache Glaze over each eclair top, letting the excess run off onto the baking sheet below. If the temperature is too low, place the bowl over a saucepan with a little simmering water in it, creating a double boiler, and gently stir until the thermometer reads 90°F. Something that is a balance to the stress, anxiety, and weariness that you experience during the week? If the temperature is too high, occasionally stir the ganache off the heat until its ready to be poured. Be sure to let the batter absorb each egg and scrape down the sides of the bowl with a rubber spatula before adding the next egg.Before adding the last egg, test for consistency. A great cup of coffee or tea, a good book, a visit with a close friend, or a fantastic meal. Not too stiff that it’s difficult to pipe, but not too soft that it slumps down and loses its shape. Pinch off about 1 tsp of dough with your thumb and index finger, and then pull your fingers apart. Use a large round tip or a pastry bag without a tip to pipe two to three inch lines onto parchment-covered baking sheets. You can always freeze your pate a choux, after piping, and bake them off later or freeze them after baking and cooled. If the cream seems grainy, pulse it in a food processor or blender until smooth.The cream is now ready to use, or it can be cooled to room temperature and refrigerated for up to 3 days. To prevent a skin from forming as it cools, place a sheet of plastic film directly on the surface. Once you’ve removed the pan from the heat, stir by hand with a sturdy spoon to cool the dough down to 180°F. Add 4 of the eggs, one at a time, mixing until thoroughly incorporated before adding the next egg. Unroll the top and twist it to push the contents toward the tip.For large cream puffs, pipe mounds of pate a choux 2 inches in diameter and 1 inch high onto the first baking sheet, 2 inches apart. Adjust the rack to the center of the oven and place a heatproof baking dish or pan on the floor of the oven (or on a rack set at the lowest level).Line a baking sheet with parchment paper. Line a second baking sheet with parchment paper and place a wire rack on it.Make the egg wash by whisking the egg and yolk in a small bowl. Brush lightly but evenly over the puffs witha pastry brush.Place the puffs in the oven and pour the hot water into the pan on the oven floor. Bake for 10 minutes, or until puffs begin to rise, then turn the oven down to 350°F and rotate the baking sheet (spin it front to back).
Prop the oven door open slightly with a wooden spoon and bake for 18 to 20 minutes more for large puffs, or until the puffs turn nutty brown.
They will also keep for 24 hours at room temperature (wrapped tightly in plastic) before being filled.



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