Eclairs
Eclairs are delightful treats made with choux pastry filled with creamy fillings and topped with chocolate ganache, perfect for impressing guests at gatherings.
Ingredients
For the Choux Pastry Dough
- 1 cup all-purpose flour
- 1/2 cup unsalted butter (or a halal alternative)
- 1 cup water
- 4 large eggs Use room temperature for better results.
- 1/4 teaspoon salt
For the Pastry Cream Filling
- 2 cups milk (or almond milk as a halal substitute)
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 2 large eggs
- 1 teaspoon vanilla extract
For the Chocolate Ganache Topping
- 1 cup dark chocolate chips (ensure they are halal-certified)
- 1/2 cup heavy cream (or a coconut cream alternative for a lighter take)
Instructions
Make the Choux Pastry
- In a saucepan, melt the butter with water and salt over medium heat.
- Once boiling, add the flour and stir vigorously until a dough forms and pulls away from the sides of the pan. Remove from heat.
- Let the dough cool for 5 minutes before adding the eggs one at a time. Mix well after each addition until smooth.
Pipe the Eclairs
- Preheat your oven to 425°F (215°C).
- Transfer the choux pastry dough to a piping bag fitted with a large round tip.
- Pipe 3-4 inch long logs onto a baking sheet lined with parchment paper.
Bake
- Bake in the preheated oven for 20-25 minutes until golden brown. Avoid opening the oven door while baking.
Prepare the Pastry Cream
- In a medium saucepan, heat the milk until just below boiling.
- In another bowl, whisk together sugar, cornstarch, and eggs.
- Gradually pour in the hot milk to temper the eggs, then return the mixture to the saucepan and cook until thickened. Stir in vanilla extract, and let it cool.
Fill the Eclairs
- Once the eclairs have cooled, use a piping bag with a small round tip to fill them with the pastry cream.
Make the Ganache
- Heat the heavy cream until warm, then pour over the chocolate chips. Let sit for a couple of minutes, then whisk until smooth.
Top the Eclairs
- Dip the filled eclairs in the chocolate ganache and allow to set.
Notes
Use room temperature eggs for a smooth dough. Practice makes perfect; don't get discouraged if your first batch isn't perfect. Avoid opening the oven door to prevent collapse.