This impressive double chocolate dessert is easier to make than it looks.
- Portion size 14 servings
- Credits : Canadian Living Magazine: January 2010
- 1/2 cup water
- 1/2 cup milk
- 1/3 cup unsalted butter
- 1 teaspoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 eggs
- 2 oz bittersweet chocolate finely chopped
- 2 tablespoons unsalted butter
- 2 teaspoons corn syrup
Chocolate Spice Pastry Cream:
- 4 egg yolks
- 1/3 cup granulated sugar
- 1/4 cup cornstarch
- 1 3/4 cup milk
- 3/4 teaspoons cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 4 oz bittersweet chocolate finely chopped
- 3 tablespoons unsalted butter softened
MethodIn saucepan, bring water, milk, butter, sugar and salt to boil over medium-high heat until butter is melted. With wooden spoon, stir in flour until mixture forms ball and film forms on bottom of pan. Cook, stirring, for 1 minute.
Transfer to stand mixer or bowl. Beat for 30 seconds to cool. Beat in 3 of the eggs, 1 at a time, beating well after each addition until smooth and shiny.
Using piping bag fitted with3/4-inch (2 cm) plain tip, pipe dough into 4- x 1-inch (10 x 2.5 cm) logs, 1 inch (2.5 cm) apart, onto parchment paper–lined baking sheets.
Whisk remaining egg with 1 tbsp (15 mL) water; brush over logs, gently smoothing tops if necessary.
Bake in 425°F (220°C) oven until puffed and golden, about 20 minutes. Reduce heat to 375°F (190°C); bake until golden and crisp, about 10 minutes. Turn off oven; let stand in oven for 25 minutes to dry. Transfer to rack; let cool completely. (Make-ahead: Store in airtight container for up to 24 hours. Recrisp in 350°F/180°C oven for 5 minutes; let cool before filling.)
Chocolate Spice Pastry Cream: In bowl, whisk together egg yolks, sugar and cornstarch; whisk in 1/4 cup (50 mL) of the milk. In saucepan, heat remaining milk, cinnamon, ginger and cayenne until small bubbles appear around edge; whisk into egg yolk mixture. Whisk in chocolate until melted. Pour back into saucepan; cook over medium heat, whisking constantly, until thickened, about 5 minutes. Remove from heat; whisk in butter until smooth. Scrape into bowl. Place plastic wrap directly on surface; refrigerate until cool, about 1 hour. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Chocolate Glaze: In heatproof bowl over saucepan of hot (not boiling) water, melt together chocolate, butter and corn syrup, stirring, until smooth. Remove from heat, keeping bowl over saucepan to keep warm.
Push chopstick or skewer through each éclair, end to end, to make channel. Using piping bag fitted with 1/4-inch (5 mm) plain tip, pipe pastry cream into each. Dip tops into glaze. Let stand until set, about 20 minutes. (Make-ahead: Refrigerate for up to 4 hours.)
Nutritional facts Per eclair: about
- Sodium 80 mg
- Protein 6 g
- Calories 266.0
- Total fat 17 g
- Potassium 95 mg
- Cholesterol 137 mg
- Saturated fat 10 g
- Total carbohydrate 23 g
- Iron 10.0
- Folate 15.0
- Calcium 7.0
- Vitamin A 14.0