Mocha Éclairs

From Baking Illustrated

Why this recipe works:

Pâte à choux, or cream puff paste, is the most elemental type of French pastry, and it forms the pastry for our éclairs recipe. In our pâte à choux, we chose to use a combination of milk and water—during baking, the former helps the pastry brown and the latter keeps it crisp. Testing revealed… read more

Pâte à choux, or cream puff paste, is the most elemental type of French pastry, and it forms the pastry for our éclairs recipe. In our pâte à choux, we chose to use a combination of milk and water—during baking, the former helps the pastry brown and the latter keeps it crisp. Testing revealed the right amount of eggs needed to make incredibly light, airy pastry with custardy interiors, for the best éclair recipe.

less

Makes 8

Éclairs are simply oblong cream puffs filled with pastry cream and topped with a chocolate glaze. Be sure to use thoroughly chilled pastry cream when filling the éclairs. The pastry cream can also be made up to 2 days before serving the éclairs. Although professional bakers cut a hole in one end of each baked éclair and then pipe in the pastry cream, we find it much easier to cut off the top of the éclair and spoon the pastry cream into the bottom half. The top piece can then be dipped directly into the chocolate glaze and placed on top of the pastry cream, glazed side up, to finish the éclairs. Although vanilla is the traditional flavor for the pastry cream, mocha and chocolate make delicious alternatives.

Ingredients

In My Favorites
Please Wait…
Remove Favorite
Add to custom collection