Creamy Eclair Recipe
This creamy eclair recipe makes a delightful puffy eclair that you fill with a whipped cream filling and drizzled with chocolate and white ganache. Fantastic!
Ingredients
Pastry1/2 cup water
4 Tablespoons butter
1 Tablespoon granulated sugar
1/4 teaspoon salt
3/4 cup all purpose flour
3 eggs, room temperature
Stabilized Whipped Cream
1 teaspoon unflavored gelatin
4 teaspoons cold water
1 cup heavy cream
1/4 cup confectioners' sugar
Dark Chocolate Ganache
1 cup dark chocolate chips
1 cup heavy cream
White Chocolate Ganache
1 cup white chocolate chips
1 cup heavy cream
Directions
PASTRY
Preheat oven to 325 degrees F.
Line a baking sheet with parchment paper.
In a medium pot bring to a boil water, butter, sugar, and salt. Add flour and mix until a dough forms and pull away from the sides.
Place dough in a mixer with a paddle attachment. Add eggs one a time and beat extensively after each addition. Let cool a bit.
Pipe an oval shaped ball about one inch in size onto prepared baking tray. Bake for 30 to 35 minutes, or until golden brown. Set to cool, once cool enough to touch let them cool on a wire rack.
STABILIZED WHIPPED CREAM
Using a small sauce pan, stir together the gelatin and cold water and let stand until thick.
Once thick turn the heat to low and stir constantly until the gelatin dissolve. Remove from the heat and let cool but do not allow it to set.
Using an electric mixer on medium speed, mix the cream with the icing sugar, until slightly thick.
Turn to low speed and add the gelatin to whipping cream.
Turn to hi speed and whip until stiff.
CHOCOLATE GANACHE
In a double boiler or a pot filled with water and a bowl, melt chocolate and cream together until smooth.
WHITE CHOCOLATE GANACHE
In a double boiler or a pot filled with water and a bowl, melt chocolate and cream together until smooth.
ASSEMBLY
Punch hole into ends of eclairs and pipe whipped cream into middle of eclairs. Drizzle dark and white ganache onto each one.
These are best served fresh and same day.