- Eggs, large - 4 pieces (For the test :)
- Egg white - 1 piece
- Kosher salt - 1 pinch
- Sugar - 1 Art. a spoon
- Oil - 85 Grams
- Flour - 160 Grams (bread)
- Butter at room temperature - 30 Grams (For cream :)
- Kosher salt - 1 pinch
- Cornstarch - 30 Grams
- Vanilla extract - 1 teaspoon
- Whole Milk - 2 Cups
- Eggs - 2 Pieces (large)
- Egg Yolk - 1 Piece (large)
- Sugar - 120 Grams
- Fatty Cream - 1 Glass (For Ganache :)
- Semisweet chocolate - 250 Grams (shavings)
- Corn syrup - 1 Art. spoon (to make the chocolate shiny)
Let's start with the test: Pour sugar and salt into a saucepan, stir well and add butter. Bring to a boil. Add the flour. Stir well. Continue to stir, the dough will start to gather together. Reduce the heat. Continuing to stir will begin to form the shape of the ball, stir for a few more minutes. Transfer the dough into a bowl and at a slow speed, with a mixer, whisk the dough until it is cooled. Now, at low speed, add eggs one at a time, before adding the next egg, make sure the previous one is well mixed. Do not forget to add protein. As the dough will get thicker and denser, increase the speed of the mixer. Once all the eggs are added, whisk again for 1-2 minutes. Place the dough into a zip package and cut the tip of the package (approximately 2.5 cm). If you have a professional confectionery bag, then use it. Put the parchment on the baking sheet. Squeeze out the dough about 10-12 cm long. Leave the storage space, as the baking will expand. Dampen with water all over the long sausages. Place the pan on the middle shelf and bake for 15 minutes at 220 ° C. Then, reduce the temperature to 180 ° C and bake for another 10-12 minutes, baking should get a golden brown tint. After that, shift your eclairs to the mesh surface. Further, if you do not have a pastry bag with a plastic tip, use a knife. Make a small incision in the middle. And put the eclairs back in the oven for a couple of minutes. If you have a confectioner's bag, then just use a wand to poke a hole in the center of each eclair (as in the photo). And, again, put it in the oven for a few minutes. Now, proceed to the next step. We make a cream. In a saucepan, on medium heat, pour in milk and 60 grams of sugar and bring to a light boil. In the meantime, sow 30 g of cornstarch, 60 g of sugar and a pinch of kosher salt in a small bowl to get rid of the lumps. In a medium bowl, beat the eggs and yolk, then add the mixture of corn starch and whisk until smooth. As soon as the milk begins to boil, remove from the plate and now, very slowly, through 1/4 pour into the mixture of eggs and corn and quickly beat, there is no hurry (if you do everything alone, make sure that the surface of the table you do not smooth , but it is best to put some kind of rubber mat). Next, put the pan on a cold tile and pour all the mixture there, stirring constantly. When everything is well mixed, put it back on a hot burner for medium heat, continue to beat for 5-6 minutes without interruption. When the mixture reaches the edges, turn off the stove and place the saucepan on a cold cooking zone. Then, take a sieve and a medium sized bowl. And separate any curled pieces of eggs. Add butter and vanilla to the bowl. Stir until homogeneous. Since the cream still hot oil should melt well. Cover the cream with a film, make sure the film is snug against the cream. Refrigerate in the refrigerator. Next, take out the chilled cream and proceed to filling. If you have a confectioner's bag, then just fill the eclairs with cream through the hole, and if not, apply the cream with a spoon as in the photo. Now it's ganache. Heat the cream over medium heat, as soon as they start boiling remove from the plate and slowly add the chocolate chips, stirring with a spoon. Continue stirring until the chocolate is completely dissolved. If you want that the chocolate looked shiny, then add 1 tablespoon. corn syrup. Pour ganache in a long bowl, such that you would be comfortable to shine eclairs. And put it in the refrigerator to freeze. Every few minutes, take out and mix. When it becomes dense, you can proceed to the next step. Ganache should have a consistency of pudding, but at the same time lightly drip. Dip the upper part of the eclair in Ganache. If he does not rivet to the eclair, then you go too far with the frost and you'll have to warm it up a little. Bon Appetit.
Servings: 12