Eclairs
HB-6943 · Hand-built original · Australian, British, French
Crisp choux logs are split and filled with mascarpone-stabilised whipped cream, their lids dipped in a glossy dark chocolate glaze.
Australian, British, FrenchDessert2 hr 45 minServes 20303 kcalVegetarianLow-SodiumRenal
Main ingredient: cubes
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Servings:20quantities adjust to match
Ingredients
- 7 tbsp unsalted butter (, cut into 1/2" cubes)
- 1 cup water
- 1 cup plain/all-purpose flour
- Pinch cooking/kosher salt
- 4 large eggs (2-2 oz/2oz each) (, at room temperature (Note 1))
- 3.5 oz 70% cocoa dark chocolate block (, finely chopped (Note 2))
- 2/3 cup thickened/heavy cream ((Note 3))
- 3 1/2 teaspoons corn syrup or liquid glucose ((Note 4))
- 3 cups thickened/heavy cream or whipping cream ((min 35% fat, Note 3))
- 1 cup mascarpone ((40%+ fat, Note 6))
- 1 2/3 cups icing sugar/powdered sugar (, sifted)
- 2 tsp vanilla bean paste or extract or, 2 vanilla pods ((Note 7))
Method
- Heat the oven to 350°F with shelves in the upper and lower thirds, and line three trays with baking paper.
- Melt the butter cubes in a saucepan over medium heat, add the water and bring the liquid to a simmer.
- Tip in the flour and pinch of salt and stir vigorously on the heat until the paste forms a sticky ball that leaves the sides of the pan, then take it off the stove and cool it for 10 minutes.
- Beat the eggs in one at a time, mixing hard after each, until you have a thick sticky paste that holds its shape.
- Pipe the paste into logs about 4¾ to 5½ in long and 1 in wide, spaced well apart, and bake two trays for 45 minutes, opening the door briefly at 30, 35 and 40 minutes to release steam.
- Cool the baked shells completely on their trays, bake the third tray the same way, then slice every shell in half horizontally.
- Heat the cream for the glaze with the corn syrup until just below boiling, pour it over the chopped dark chocolate, rest it for a minute and stir it smooth with a spatula.
- Dip the lid of each eclair into the chocolate glaze and refrigerate them for 30 minutes until the coating firms.
- Whip the cream with the mascarpone, sifted icing sugar and vanilla until stiff peaks form, pipe it generously into the bases and set the chocolate lids on top before serving.
Prep: 45 min · Cook: 120 min
Nutrition (per serving, where published)
303 kcalCalories
4 gProtein
20.6 gCarbs
23.6 gFat
13.9 gSaturates
0.2 gFibre
14.6 gSugars
60 mgSodium
182 mgCholesterol
65 mgPotassium
51 mgCalcium
0.8 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data