Éclair is come from French that means 'flash of lightning', so named because its eaten quickly. Éclair is an elongated pastry filled with custard or whipped cream and usually iced with chocolate. So today I'm gonna share with you the classic and elegant Éclairs' recipe, but for easy to eat and the party treats, I am making it mini size.
Ingredients
Dough:
1/2 cup Water
1/2 cup All Purpose Flour (Plain Flour)
1/4 cup Unsalted Butter
1/4 tsp Salt
2 Eggs
Custard Filling:
1 cup + 2 tbsp Milk
2 tbsp Corn Starch
2 tbsp Castor Sugar
2 Egg Yolks
1/2 tsp Vanilla Paste / Extract
1/4 tsp Salt
Chocolate Ganache:
58g Semi Sweet Chocolate Chips
2 tbsp Heavy Cream
材料
面团：
1/2 杯 水
1/2 杯 普通面粉
1/4 杯 无盐牛油
1/4 小匙 盐
2颗 蛋
卡士达馅：
1 杯 ＋ 2 大匙 牛奶
2 大匙 玉米淀粉
2 大匙 白砂糖
2 颗 蛋黄
1/2 小匙 香草膏／香草精
1/4 小匙 盐
巧克力酱：
58克 半甜巧克力粒
2 大匙 鲜奶油
Methods:
To make the Custard Filling...
1. Add all the custard ingredients in a saucepan, and then whisk them all together to combine.
2. Place the custard mixture over medium heat to cook, whisking the whole time until custard thickens.
3. Strain the cooked custard through a fine sieve into a bowl, and then cover it with a piece of plastic wrap. Make sure the plastic wrap is touching the custard, and then set it in the fridge to cool completely.
To make the Dough...
1. Preheat the oven to 220˚C / 425˚F.
2. Line baking sheet with parchment paper and set aside.
3. Put the water, butter, and salt in a medium saucepan and bring to a boil over medium low heat.
4. When boiled, remove the heat. Add the flour all at once and stir well with a wooden spoon until the flour is completely mixed in.
5. Turn the heat back on to medium heat and cook, stirring constantly for about 2 minutes. Scrape the dough into a large bowl.
6. With a mixer or a wooden spoon, beat the dough to allow the steam escape.
7. Beat in the eggs one at a time until all eggs are well incorporated.
8. Fill a disposable piping bag that has been fitted with a medium size round tip with the dough, and then pipe out 3 inches (around 8cm) apart on the prepared baking sheets.
9. Spray the top of the eclairs with some water and bake them for 8 minutes.
10. Reduce the temperature to 180˚C / 350˚F and continue baking for an additional 15 minutes or until lightly golden brown.
11. As soon as they come out of the oven, use a skewer to make a little hole at the end of each side so the steam can escape. Set aside on a wire rack to cool completely.
To make the Ganache...
1. Heat the heavy cream in a small saucepan over medium heat until just below boiling point.
2. Pour the hot cream over the chocolate chips and let it sit for a minute.
3. Whisk the chocolate mixture until the chocolate has melted.
To assemble...
1. Using a pipping bag fitted with a small size round tip, fill each shell with the cooled custard cream and dip the tops in the melted chocolate ganache.
2. Allow them to set slightly before serving.
做法：
卡士达馅的做法...
1. 将所有材料倒入小锅里搅拌至完全结合。
2. 用中小火加热，期间不停的搅拌至卡士达变浓稠。
3. 将煮好的卡士达馅过筛到碗中，然后盖上一块保鲜膜。确保保鲜膜碰触到卡士达馅，然后放入冰箱里至完全冷却。
面团的做法...
1. 预热烤箱至220˚C／425˚F。
2. 将烤盘铺上烘焙纸备用。
3. 将水，牛油及盐倒入锅中，用中小火煮开。
4. 煮开后熄火。加入面粉，用木勺搅拌均匀直到完全混合。
5. 用中火继续煮面团，不断搅拌大约两分钟。将熟面团倒入一个大容器里。
6. 用搅拌机或木勺搅拌熟面团，以让蒸汽散发。
7. 拌入鸡蛋，一次一颗，直到鸡蛋完全结合均匀。
8. 用一个一次性的挤花袋配上中等大小的圆形嘴管，将面团放入其中，然后在准备好的烤盘上挤出3英寸（大约8厘米）的长形。
9. 在挤好的面团上喷洒一点水，然后送入预热烤箱里烤个8分钟。
10. 8分钟后降低烤箱温度至180˚C / 350˚F，继续烘烤多15分钟左右或直到浅金黄色。
11. 当送出烤箱后，用一个竹签子在两侧乍个洞以便蒸汽可以散开。设置在烤架上摊凉直至完全冷却。
巧克力酱的做法...
1. 鲜奶油放入小锅中用中火加热至略低于沸点。
2. 将热的鲜奶油倒入巧克力粒中，让它待个1分钟。
3. 慢慢搅拌至巧克力完全溶化及混合在一起。
组合闪电泡芙...
1. 用配有小圆形嘴管的挤花袋，将冷却后的卡士达馅挤入每个泡芙壳里，然后在顶部 沾上巧克力酱。
2. 让它们稍微冷却后才食用。
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