January 2023
I hate lengthy descriptions before a recipe. Even if they’re helpful. In this case my only major note is to ensure you’re weighing ALL your ingredients. Scroll past the recipe to view a gallery of images of the step-by-step process.
Éclairs
INGREDIENTS
CHOUX PASTRY
• 114 GRAMS unsalted butter (if you want to be fancy use an 84% butter like this one), cut into squares
• 118 GRAMS water
• 118 GRAMS whole milk (3.25%)
• 1/4 TEASPOON salt
• 2 TEASPOONS granulated sugar
• 120 GRAMS all-purpose flour
• 4 large eggs
• if needed 1 extra egg and a splash of whole milk (you should have some of the 4 large eggs remaining, if you don’t then you’ll need this extra egg)
PASTRY CREAM
• 100 GRAMS granulated sugar
• 80 GRAMS egg yolk (I can usually get here with 4 eggs)
• 25 GRAMS corn starch
• 25 GRAMS all-purpose flour
• 2 TEASPOONS vanilla extract
• 500 GRAMS whole milk
• 50 GRAMS butter, cut into squares
CHOCOLATE GANACHE
• 1 CUP heavy cream
• 8 OUNCES semi-sweet chocolate (usually in a pack you’ll get 2 four-oz bars)
METHOD
CHOUX PASTRY
1. In a wide saucepan combine butter, water, milk, salt and sugar over medium-high heat. With a wooden spoon, gently stir until the butter has melted. Bring to a simmer (you’re looking for small little bubbles). Reduce your heat to medium-low or like a high low (lol). Dump in all your flour all at once. Combine the flour completely, you’ll see a thick dough ball coming together. Use your spoon to push your ball around and pushing it into the sides (you’re trying to cook the flour here gently). Do this for 1-3 minutes or until you see a skin forming on the pan. Transfer to a large bowl*/bowl of your stand mixer. Let cool slightly.
2. While your dough is in the bowl, slightly cooling, beat 4 large eggs, beautifully (this apparently adds to their success). Next attach your paddle attachment and while the mixer is running on. a low speed, add your eggs IN BATCHES, about 3-4. For the first few additions, wait about 30 seconds before the next. It will look gross and almost curdled when you first add egg in. Keep beating and it will come together. When you’re down to your last addition, go very slowly as you will likely have some egg left over before reaching the perfect consistency. Shiny, thick and smooth with a heavier consistency. You can use the v-test to check if you’re unsure. Simply add a spatula into your mixture, mix and pull up. IF the dough has formed a “V” and comes off after a few seconds, you’re ready. Set aside your remaining eggs. *If you don’t have a stand mixer, this can be done by hand, it’ll hurt but that’s more authentic right! Set your choux pastry into the fridge while you prep your piping bag and baking sheets.
3. Preheat your oven to 390F. Line two baking sheets with parchment paper. Next, brush your parchment lightly with some water. Set aside. Prepare your piping bag with a 6B Wilton French star tip. If you don’t have a french star, use a round tip (1A Wilton). These can be found at Bulk Barn for around $2-$3. Fill piping bag with your choux pastry.
4. Pipe 3-4 inch logs about 3-4 inches apart. When piping, apply a consistent pressure, holding your bag at a 45 degree angle and when you reach the end, pretend you’re going to pipe against the way you’ve come and gently pull up. If you’re using a round tip, use a fork to create grooves at the top of each log. Finally, gently brush with egg wash (remaining beaten eggs with a dash of milk).
5. Bake for 18 minutes and then WITHOUT opening the door, lower the temp to 345/350F and continue to bake for another 8-14 minutes until a rich golden brown. Remove from oven and allow to cool COMPLETELY. They should look puffed up, and with any luck they won’t collapse and will hold their shape.
PASTRY CREAM
1. While your éclairs are cooling start on the pastry cream. In a medium sized bowl, whisk together sugar and egg yolks until fluffy (about 1 minute).
2. Add cornstarch, flour and vanilla and mix thoroughly until you have a smooth paste.
3. In a saucepan bring your milk to simmering on a medium heat. This takes a while, you’ll be tempted to blast the heat, don’t, you’ll scorch your milk. Once you see those small bubbles, remove from heat. At this point I like to transfer it to a large measuring cup with a handle and a pouring lip. Set aside your saucepan as you’ll be using it again.
4. In batches, slowly pour your milk into the egg mixture, a little at a time WHILE MIXING VIGOROUSLY, until all your milk is poured in. Pour the mixture back into your saucepan and cook on medium heat until it thickens, while continuing to whisk. Pay attention. You’ll get lumpy pastry cream if you don’t! Hold your handle, and if it all of a sudden starts to boil with big bubbles, just lift it off the heat while continuing to whisk. Pour into a bowl and add your butter pieces, one at a time, melting one before adding the next. Then add your pastry cream to a wide baking pan (I use 8x8) and cover with plastic wrap, you’ll want the wrap to be touching the cream. Place in fridge and let cool for around 30 minutes.
CHOCOLATE GANACHE
1. Your eclairs are cooled. Your pastry cream cooled. You’re almost ready to assemble. Chop your chocolate and place in a bowl. Bring your cream to a simmer (those bubbles again) and then pour on your chocolate. Leave it for 2-3 minutes to melt. Then stir until it is completely combined.
ASSEMBLY
1. Using a toothpick or skewer, poke a little hole in each eclair. Add pastry cream to a piping bag with a small round tip (Wilton #12 round tip). Carefully, pipe the pastry cream into each éclair, you’ll feel it get heavier. I usually count out 6-8 seconds of piping. Once you’ve piped all of them, gently dip each éclair into the chocolate ganache and place onto a cooling rack. Place in the fridge for at least 30 minutes for the ganache to set.
2. ENJOY!
KiMChi SCramBLED EggS
INGREDIENTS
• 1 TABLESPOON (ish) butter
• 2 large eggs
• splash of milk
• kimchi to your liking, I usually do about 2 heaping spoonfuls
• chives/green onions
• a few pinches of Shichimi Togarashi
METHOD
1. Heat a small pan on medium high heat. Crack your eggs into a bowl and beat. Add a splash of milk, combine.
2. Place butter into pan and let it melt and gently bubble. Add your eggs. Let it sit for about 30 seconds, then gently begin folding. Add your kimchi and continue cooking to your desired consistency ( I like mine to be slightly more watery, so usually it’s about 2-4 minutes for me).
3. Plate and garnish with chives/green onions and a few pinches of Shichimi Togarashi.
4. ENJOY!
