The Ultimate Salted Chocolate Eclairs
There is something inherently magical about a perfectly executed French éclair. From the delicate, airy crunch of the choux pastry to the velvety richness of the pastry cream, it is a dessert that commands attention. In this recipe, we take this classic to new heights by introducing a luxurious chocolate ganache finished with a sophisticated sprinkle of Maldon sea salt.
Ingredients and Their Roles
For the Choux Pastry (Pâte à Choux)
- Water & Whole Milk: A 50/50 blend provides the perfect balance. Water helps the pastry rise through steam, while milk adds protein for a golden-brown crust.
- Unsalted Butter: Adds richness and ensures the dough is supple.
- All-Purpose Flour: Provides the necessary structure to hold the steam, creating that iconic hollow center.
- Large Eggs: The leavening agent. They provide moisture and fat, allowing the dough to puff up and then set in the oven.
- Granulated Sugar & Salt: Enhances the natural flavors of the dough.
For the Vanilla Bean Pastry Cream
- Whole Milk: The base for a thick, luscious custard.
- Egg Yolks: Provide the silky mouthfeel and deep yellow color characteristic of high-end pastry cream.
- Cornstarch: The thickening agent that ensures your eclairs don’t become soggy.
- Vanilla Bean Paste: Provides beautiful specks of vanilla and a more intense aroma than extract.
For the Salted Chocolate Ganache
- Dark Chocolate (60-70% Cacao): Essential for a glossy finish and deep flavor.
- Heavy Cream: Creates a smooth, pourable consistency.
- Flaky Sea Salt: The “secret” ingredient that cuts through the sweetness and elevates the chocolate.
Step-by-Step Instructions
- Prepare the Pastry Cream: Begin with the filling, as it needs time to chill. In a medium saucepan, heat the milk and vanilla until simmering. In a separate bowl, whisk egg yolks, sugar, and cornstarch. Slowly temper the hot milk into the egg mixture, then return everything to the heat. Whisk constantly until thick and bubbling. Cover with plastic wrap touching the surface and refrigerate for at least 2 hours.
- Craft the Choux Dough: Preheat your oven to 400°F (200°C). In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a rolling boil. Add the flour all at once and stir vigorously until a film forms on the bottom of the pan. Let the dough cool slightly, then beat in the eggs one by one until the dough is glossy and falls off the spoon in a “V” shape.
- Piping and Baking: Transfer the dough to a piping bag. Pipe 4-inch logs onto a parchment-lined baking sheet. Bake for 15 minutes, then reduce heat to 350°F (175°C) and bake for another 20 minutes.
- The Assembly: Once the shells are cool, poke two small holes in the bottom of each. Pipe the chilled pastry cream into the shells until they feel heavy and full.
- Glazing: Heat the heavy cream and pour it over the chopped chocolate. Let it sit for 2 minutes, then stir until a shiny ganache forms. Dip the tops of the filled eclairs into the warm ganache and immediately sprinkle with flaky sea salt.
Serving Suggestions
These eclairs are best served within 4 hours of assembly to maintain the crispness of the shell. Pair them with a strong Espresso or a glass of Champagne for a truly decadent experience. For an elegant presentation, serve them on a dark wood board with fresh seasonal berries.
Would you like me to provide a troubleshooting guide for common choux pastry mistakes?