By Chef Diane
I have a
wonderful Uncle Jack, but he isn't really my uncle. He is a friend of my father's, and has known
him since before I was born, so I call him uncle. Every time he came to visit, I would make
him Chocolate Éclairs’. He always made
such a fuss over them, eat them all day long, and wouldn't share with
anyone. These days, the only time I fix
them is when he comes for a visit. I
have given his wife the recipe a few times, but she still hasn't made any for
him. They should really complicated and
exotic to make, but actually they are really quite easy. In fact, last year when I went to his home,
we made a batch together and they turned out great.
You don't need
any special tools to make them yourself.
They may not look quite like the ones from the bakery, but they will
taste heavenly all same.
The word comes
from French éclair 'flash of lightning.'
They probably got that name because when you eat them, they will be gone
in a flash! The éclair probably
originated in France during the nineteenth century. It is a popular type of
cake served all over the world. The word is first attested both in English and
in French in the 1860s. In some parts of
the United States, Long Johns are marketed under the name éclairs, though the
two are not identical. A Long John uses donut pastry and is typically filled
with vanilla pudding or custard, making it a simpler and inexpensive alternative
to the éclair. The French call the
dough of these treats “choux,” which is carefully baked to allow for a hollow
interior. Then cream, custard, or purée is piped into its center and it is
topped off with fondant icing.
Today is National
Chocolate Éclair Day.
Below is the recipe I have used for
years, and it never fails. If you
don't have time to bake your own, head to your nearest bakery and pick up some
for dessert, or breakfast, or any time of the day.
Éclair’s:
Shell:
1 stick butter (real butter)
1 cup water
1 cup all purpose flour
4 eggs
Preheat oven to 425 degrees. In a medium saucepan bring
water and butter to full boil. Remove from heat. Add flour and mix well and let
cool slightly. Add eggs one at a time mixing well after each egg. Spoon mixture
in the shape of a finger onto a cookie sheet. Remember they will double in size
so keep that in mind as you spread them out. Bake for 15 minutes, then reduce
heat to 325 and bake another 45 minutes. Allow to cool.
Filling:
Some people like a cream type filling - I prefer pudding.
Since it is a French dessert, I use French Vanilla instant pudding, but regular
vanilla is just as good too. Mix according to directions and let sit in refrigerator
while éclair shells are baking. When cooked, take the shell, cut a slit down
the side with a sharp knife and spoon the pudding in.
Chocolate Glaze
2 1oz squares of unsweetened chocolate
2 tablespoons butter
1 1/2 cups powdered sugar
3 tablespoons milk
Melt Chocolate and butter in saucepan over low heat, removed
and stir in sugar and milk. Mix well until smooth and drizzle over éclairs
immediately, it sets up pretty fast.
Time to eat you... |
(Photos from Google)
OMG I need a few of these. If they taste anything like they look, I am hooked!
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