Join Sake Gumi
With my twisted ankle from last week, I took it easy this weekend. It was also 90 degrees outside, so I cranked up the air conditioner and baked all day. Mind you, my oven isn't working properly yet, but the convection is the only dysfunctioning part, so I could still use it.

I do bake a lot, and cook a lot, but I am not good at exact measurements. I know baking requires it, and the Macaron Battle is basically the only thing I can bare. As long as I measure the ingredients exactly, the process itself is pretty simple to make macarons. I regret I decided to make chocolate eclair.

I followed the recipe from this blog site, which is Pierre Herme's recipe.

I knew it consisted of making Choux, pastry cream and glaze, but it was a LOT more labor intensive than I thought.

Making the Choux was as expected. You have to keep stirring the dough once dumping in the flour, but I used my stand mixer when mixing the eggs, so it was easy. Puff came out pretty good as you can see.

Making chocolate cream was easy. It's basically custard, mixed with melted chocolate. I melted the chocolate in the microwave, while making custard. Mixed everything together, cooled.

Then I realized I had to make glaze, which requires below.

1/3 cup (80g) heavy cream
3½ oz (100g) bittersweet chocolate, finely chopped
4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature
7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

This means I needed to make chocolate sauce separately using below ingredients.

4 1/2 oz (130 g) bittersweet chocolate, finely chopped
1 cup (250 g) water
1/2 cup (125 g) crème fraîche, or heavy cream
1/3 cup (70 g) sugar

It's just a glaze, but requires a two step process. It's like a Japanese kimono, having very intricate decorations inside that no one can see.

At this point, I was very agitated by the lengthy process. But the cream tasted pretty good, and puff came out pretty puffy, so I finished everything, and yes, it tastes good, but I will never make this again, at least by this exact recipe. I will melt chocolate and dip the top if I make it next time.
But it tasted quite good.



  • these eclairs are fluffy and fluffy. the cream filling is not too sweet, and not overly cocoa-y.

    i am eating one RIGHT NOW.

    Yamahomo, that last picture is AWESOME. the sunlight glittering through the choux… way to capture the moment.

    kayoko on

  • another, easier way to make a ganache is to use equal parts cream and chocolate pieces, heat the milk in the microwave, pour it atop the chocolate, then let stand for a few min so the choc melts, then stir. simple, easy, and thicker then what this recipe produced. also, you can make a quick frosting/truffle center w/ these same measurements, you just let the ganache cool on the counter for an hour or two then whip it (whip it good =P). LOL… your eclairs look really fab overall (as usu), truly. _

    kayce. on

Leave a comment

Please note: comments must be approved before they are published