Pierre Hermé’s éclairs recipe

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Selam everybody......merhaba from Turkey

Any pastries dessert is most requested in our house- beside cookies of course (^,^). Profiterol is most frequent dessert I made, yes...we are chocolate lovers! Any choux pastry with yummy cream and chocolate flush.... we never have left over.. (^,^)

And my today post again about choux pastry... I made this éclairs last weekend.. so it's a bit late post..it's okay ^,^
And since we love chocolate a lot... I made this éclairs double chocolate... chocolate pastry cream with chocolate yummy sauce. I tried many recipe for making puff pastries and all turned great for me most all time..but for this éclairs I try to use Pierre Hermé’s Eclair Recipe.. You already can imagine how this dessert would turn to be, right?

The recipe I get from here. You can visit that link to see more detail how to make this heavenly yummy eclair.

I made the  cream first before make the pastry shell. This pastry cream can be stored in fridge up to two days before use.

Ingredients for Chocolate Pastry Cream:

• 500 gr/ 2 cup whole milk
• 4 large egg yolks
• 75 gr sugar
• 3 tablespoons cornstarch, sifted
• 200 gr bittersweet chocolate, melted
• 2½ tbsp /40 gr unsalted butter-room temperature, cut into 3 parts

How to prepare pastry cream:

1. Before start anything, I prepare a bowl fill with ice cubes for ice-water bath and another bowl fit to first bowl (we will need it later after we have cream cooked).
2. Combine egg yolks+sugar+cornstarch in sauce pan, whisk to combine. Set a side.
3. Bring milk to boil. Temper yolks mixture with few tablespoons of that hot milk, stir well. Then pour all yolks mixture to boiling milk, mix to well combine. Strain the mixture to have smooth mixture.
4. Pour back into sauce pan then heat over medium heat to boil again- continuously stir the mixture while keep cooking it. Stir in melted chocolate once it start to boil then remove from heat.
5. Scrape the cream mixture into prepare bowl before and set it in an ice-water bath for stop cooking process. Keep continue stirring the cream to maintain mixture remains smooth.
6. Once the mixture has reached a temperature of 60 deg C remove from the ice‐water bath and stir in the butter one part at a time. Return the cream to the ice‐water bath to continue cooling, stirring occasionally, until it has completely cooled. The cream is now ready to use or store in the fridge.

Notes:

The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.
Cover with plastic wrap pressed onto the cream to avoid a skin forming on the pastry cream.

Pierre Hermé’s Cream Puff Dough. 
Ingredients :(makes 20-24 eclairs)

• 125 gr whole milk
• 125 gr water
• 115 gr unsalted butter, cut into pieces
• ¼ teaspoon sugar--> I skip this
• ¼ teaspoon salt
• 140 gr all-purpose flour
• 5 large eggs, at room temperature

How to:

1. Put Milk + water + butter + sugar + salt in heavy bottomed saucepan and cook to boil. Once it boil, reduce the heat to medium and mix in all purpose flour. Stir vigorously with wooden spoon until it comes together. Keep stirring over medium heat about 2 to 4 minutes more until the dough smooth. Remove from heat.
2. Transfer the dough into mixing bowl. Using electric mixer (or manual), add egg one at a time while mixing it to well blended and incorporate. At first when you adding  egg, you will notice that the dough will separate, keep stirring it and you will see it will become together again. Add egg one at a time until you get smooth and shiny dough.   A note from writer: you can shape the dough immediately OR pipe the dough and freeze it. Once the dough completely frozen transfer that piped shaped into frezer bag. Keep it up to a month.
3. Preheat your oven to 190 degrees C, bake for 7 minutes. After the 7 minutes, slip the handle of a wooden spoon into the door to keep in ajar. When the éclairs have been in the oven for a total of 12 minutes, rotate the sheets top to bottom and front to back. Continue baking for a further 8 minutes or until the éclairs are puffed, golden and firm. The total baking time should be approximately 20 minutes.

Assemble the éclairs :

Cut the puff pastry horizontally into 2 equal part, then pipe the chocolate cream over bottom part, cover with upper part tidily. Then dip into chocolate glaze. 

Other way is you can make hole at bottom part of puff pastry with chop stick (make 3 holes; middle, back and front bottom part). With small nozzle, pipe the cream into each hole, then dip the éclairs into chocolate glaze.

****
Easy Chocolate Glaze

• 100 gr heavy cream
• 150 gr Dark cooking chocolate, finely chopped
• 30 gr unsalted butter, room temperature
• pistachio for serving (optional)

In a small pan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add chocolate chopped, stirring with a wooden spoon or spatula.Stirring gently, stir in the butter. Keep stir to smooth.

Note: You can double boil (or microwave) if you notice the chocolate didn't melt completely.

Check my other puff pastries recipes:

French brest with pistachio mousseline
Salad choux pastry
Choux pastry with cinnamon vla
Profiterol

BAHASA INDONESIA

Bahan untuk krem coklat pastri:

• 500 gr/ 2 gelas susu full fat
• 4 kuning telur ukuran besar
• 75 gr gula
• 3 sdm pati jagung, ayak
• 200 gr DCC, lelehkan
• 2½ sdm /40 gr mentega tawar-suhu ruang, bagi menjadi 3 bagian

Cara membuat krem pastry:

1. Sebelumnya, siapkan satu wadah (mangkok) berisi pecahan es batu dan satu mangkok lain yang akan digunakan nanti untuk proses water bath dingin setelah krem masak.
2. Campur kunig telur+gula+pati jagung dalam sebuah panci, aduk rata. Sisihkan.
3. Dalam panci lain didihkan susu. Ambil beberapa sendok susu panas dan tuang ke campuran kuning telur dan aduk rata agar tidak bergerindil (proses ini dinamakan "temper" yaitu menyesuaikan suhu agar telur tidak matang ketika dituang dalam cairan mendidih). Lalu tuang semua campuran kuning telur kedalam susu, aduk cepat. Matikan api, saring campuran ini untuk mendapatkan hasil yang halus.
4. Masukkan kembali campuran ke dalam panci dan masak dengan api sedang saja sambil terus diaduk hingga kembali mendidih. Masukkan coklat leleh, angkat dari api.
5. Tuang coklat krem ke dalam mangkok yang sudah disiapkan untuk water bath.Proses ini bertujuan menghambat "cooking proses". Aduk terus supaya krem tetap halus.
6. Setelah krem kira-kira bersuhu 60 deg C, angkat mangkok dari water bath. Masukkan potongan butter/ mentega satu persatu sambil diaduk cepat. Taruh kembali dalam water bath dan biarkan hingga benar-benar dingin. Krem siap digunakan dan disimpan dalam lemari es.

Notes:
Krem pastry ini bisa dibuat 2~3 hari sebelumnya dan disimpan dalam lemari es. Untuk menghindari krem mengulit, tutupi krem dengan plastik film yang ditempelkan/ dipress pada permukaan krem.

Pierre Hermé’s Cream Puff Dough. 
Bahan-bahan :(menjadi sekitar 20~24 pastry puff)

• 125 gr susu cair
• 125 gr air
• 115 gr mentega tawar, potong-potong
• ¼ sdt gula→ I skip this
• ¼ sdt garam
• 140 gr tepung serba guna
• 5 telur ukuran besar, suhu ruang

Cara membuat:

1. Campur susu, air, mentega, gula dan garam dalam panci dan masak hingga mendidih. Lalu masukkan tepung terigu, aduk hingga merata dan menjadi gumpalan adonan. Lanjutkan memasak sambil terus diaduk dengan api sedang sekitar 2 atau 4 menit lagi hingga adonan halus dan licin. Angkat dari api.
2. Pindah adonan ke dalam mangkok besar, menggunakan mixer atau manual mulai tambahkan telur satu per satu sambil diaduk hingga licin dan halus.   Note: Adonan bisa langsung di cetak dengan spuit dan dipanggang segera. Atau jika ingin menyimpannya, spuit (cetak) adonan éclairs diatas kertas baking lalu bekukan dalam frezer, setelah benar-benar beku, ambil adonan beku tersebut dan masukkan dalam plastik ziplock dan simpan dalam frezer. Simpan sampai 1 bulan.
3. Preheat oven pada suhu 190 C, panggang  éclairs 7 menit. Setelah 7 menit, buka sedikit tutup oven dan ganjal dengan sendok kayu agar sedikit terbuka. Lanjutkan memanggang selama 12 menit lagi (dengan oven sedikit terbuka), lalu bolak balik posisi rak (dari atas kebawah & sebaliknya. Bagian depan kebelakang & sebaliknya). Lanjutkan memanggang 8 menit lagi atau sampai éclairs matang merata. Total waktu memanggang kurleb 20 mnt.

Untuk Chocolate Glaze

• 100 gr heavy cream
• 150 gr Dark cooking chocolate, cincang halus
• 30 gr unsalted butter, suhu ruang
• pistachio for serving (optional)

Didihkan heavy cream dalam panci saus kecil. Matikan api dan tambahkan cincangan DCC, aduk rata dengan sendok kayu/ spatula hingga coklat larut. Lalu masukkan mentega, aduk hingga halus dan berkilap.

Note: Jika dcc belum meleleh benar, anda bisa panaskan lagi dengan cara double boil.

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