Tag Archives: choux pastry

French Chocolate Eclairs (Éclairs au Chocolat)

Chocolate Eclairs | gatherandgraze.com

For almost a year, I indulged in French patisserie like there was going to be no tomorrow. Picture… my 20 year old self… living far from home and family… working in a high school (lycée) in the South of France… feeling homesick at times… often frustrated by the antics of my puberty-stricken students… but thankfully, more often than not, delighting in the company that I kept, along with the food, wine and lifestyle of my beautiful adopted country. I really must confess that I must have been in complete denial that so many ‘tartes aux framboises’, ‘croques-monsieurs’, ‘poulet-frites’ and ‘ficelles’ slathered with Nutella could possibly cause a transformation of my general body shape. Oh dear… the wine and beer as well! My wage while working as an English ‘Assistante’ was certainly not a grand one, so I hate to now think how much of it I invested in the local patisserie/boulangerie and inevitably in that burgeoning waist-line.

Alas, the days of over-indulging in the richest of French food are over. Moderation is most certainly the key my friends! So despite my story of weight-gain through patisserie, I ask you to ignore all that I’ve said above and please join me in partaking of this absolutely delicious afternoon treat… just be sure not to eat them all in one sitting! Eclairs are fun and easy (yes… EASY!) to make. Give them a go!

French Chocolate Eclairs (Éclairs au Chocolat) | Gather and Graze

  • Servings: About 10-12 Eclairs
  • Print

  • ½ Quantity Choux Pastry (Recipe Here)
  • 300ml/1¼ Cups Heavy Cream
  • ½ Teaspoon Vanilla Extract
  • 115g/½ Cup (Raw) Caster Sugar
  • 125ml/½ Cup Water
  • 60g/⅓ Cup (70% Cocoa) Dark Chocolate (Chopped)
  • 30g/2 Tablespoons Unsalted Butter (Chopped)

Pre-heat the oven to 180°C. Line 2 baking trays with baking/parchment paper.

Prepare the Choux pastry dough as per the recipe for Profitéroles (in the link above), but instead of piping round puffs onto the baking trays, pipe long sausage shapes instead.

Choux Pastry for Chocolate Eclairs | gatherandgraze.com

Bake for about 35-40 minutes until the pastry is golden brown and crisp all over. As soon as they are out of the oven, move them onto a cooling rack and place a little slit in the side of each one to allow any steam to escape from the middle. Allow to cool completely.

Choux Pastry for Chocolate Eclairs | Gather and Graze

Whip the cream and vanilla extract to medium peaks, then set aside in the fridge until the chocolate glaze is ready to go.

Whipped Cream for Chocolate Eclairs | gatherandgraze.com

To make the chocolate glaze, combine the caster sugar and water in a small saucepan and place over a low heat. Stir continuously with a wooden spoon, until the sugar has dissolved completely. Bring to a boil and allow to boil rapidly for about 3 minutes. Remove from the heat and allow to cool down a little, before adding in the chocolate and butter. Stir again until completely melted and combined. As it cools a little more it will start to thicken.

Using a piping bag, pipe the whipped cream into the middle of the eclairs through the same slit that was cut to allow any steam out.

Now spoon over the still slightly warm chocolate glaze. Place back on the cooling rack and allow the glaze to set for a minutes, before serving.

Chocolate Eclairs | gatherandgraze.com

  • The method for making the chocolate glaze was adapted from that of a Hugh Fearnley-Whittingstall recipe.

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Profiteroles with Dark Chocolate Sauce

Profiteroles | Gather and Graze

As some of you may well know, I’m a little on the quiet side. On occasions I require varying degrees of gentle coercion to prise me from the house, to be social. I always have a fabulous time when I get there, but given the choice I would almost certainly opt for a calming cup of tea and a good book.

My friend Angie, over at The Novice Gardener must have sensed this when she sent out the invitations to come along to ‘Fiesta Friday’ (an online party!) which she holds each week with inimitable style. Her somewhat subtle reminders to join in have recently been playing on my mind… so here I am, ready (with bells on!) for my first Fiesta Friday!

Funnily enough though, due to the time-zone difference between Australia and the USA, it looks like I might be partying on my own for about 16 hours, until midnight ticks over in America! Hmmm, perhaps I’ll make myself a cuppa and sit down with a good book while I wait. 😉

My sweet offering for Fiesta Friday is a rather indulgent French dessert, that needs little by way of introduction. Classic Profiteroles! The recipe I use and adore comes from the cookbook of a stunning French restaurant in New York City called Balthazar. A few years ago a friend and I had breakfast there while on a girl’s weekend in NYC and I’ve been dreaming of going back for dinner ever since!

Wishing you all a fun Fiesta Friday, a Happy Valentine’s Day and a very relaxing weekend!

Profiteroles with Dark Chocolate Sauce | Gather and Graze

  • Servings: 40 Choux Puffs
  • Print

  • 125ml/½ Cup Whole Milk
  • 125ml/½ Cup Water
  • 130g/½ Cup Unsalted Butter
  • ¼ Teaspoon Salt
  • 150g/1 Cup Plain Flour (sifted)
  • 5 Large Free-Range Eggs

Pre-heat the oven to 180°C and line 2 baking trays with parchment paper.

In a medium saucepan, heat the milk, water, butter and salt until it just comes to the boil. Add the flour and stir with a wooden spoon until it all comes together into a dough. Continue to stir over medium heat for about 3 minutes (being careful that nothing starts burning on the base of the saucepan).

Place the hot dough into an electric mixer and mix at low speed for a few minutes to allow the dough to cool down a little. Then one at a time, add the eggs, mixing on medium speed between each addition to ensure they’ve been incorporated well. After the last egg goes in, mix for about 4 more minutes until a smooth dough forms.

Use either a piping bag, or a soup spoon to form small puffs on the baking trays. Each should be approximately 5 cm in diameter.

Place the trays into the oven and bake for about 35 – 40 minutes or until golden brown. If you are placing 2 trays in at once, remember to swap them around at the halfway mark.

Allow the choux puffs to cool on a wire rack.

When you are ready to serve, slice each profiterole in half with a serrated knife (like a hamburger bun), place a scoop of vanilla bean ice-cream on each base and place the tops back on. Drizzle with dark chocolate sauce (recipe to be found here…), decorate with berries/fruit if you wish and serve without delay.

Profiteroles | Gather and Graze

Cooking Notes:

  • If you make the choux pastry without an electric mixer, be sure to allow the hot dough from the saucepan to cool down enough in a mixing bowl before you begin to beat in the eggs. This will avoid a nasty case of scrambled egg choux puffs…
  • The choux puffs can be made in advance and kept for a day or two in an airtight container. Re-crisp them a little before serving, in a 180°C oven for approx 5 minutes.
  • I’ve decided to try freezing a batch to see how they fare… I’ll let you know in the next week or two if they still taste great.

* Recipe from “Balthazar” cookbook

Gougères | Cheese Puffs

Gougeres Cheese Puffs Gather and Graze

For years I avoided any recipe that involved the making of choux pastry.  It always seemed like it had ‘catastrophe’ written all over it.  Eclairs and profiteroles were to be enjoyed fresh from authentic French patisseries… Continue reading