Eclairs, Cream Puffs, Profiteroles, Shucream ETC

Chocolate coated, custard-filled Eclairs

Eclairs, Cream Puffs or whatever...they're all the same because they're made from choux pastry. I have made a lot of Eclairs in NZ, i even sold a bunch off to the Malaysian Ball as part of their dessert that night. According to my friends and people I didn't know, it was good and there was none left at the end of the ball :D What can go wrong when you have puffy pastry pastry coated with a silky chocolate topping and filled with creamy custard that melts in your mouth? You just can't.

Funnily, I made most of my choux pastry products in NZ only because for some reason when I tried making some in Malaysia, they wouldn't inflat like how they should. They were stunted and awful ... I believe it has to do with the humidity in the air. Not to mention, the fact that the temperature in Malaysia probably has something to do with it too. Disappointed, I threw everything away.

I made eclairs today, again after 3 years and they turned out stunningly good. I am not boasting, but the fact that my partner ate half of it since its ready sure does say something about its goodness! :)

One thing i didn't understand was how overrated Eclairs are. The only thing different between an Eclair and a Cream Puff is that the Eclair is shaped into nice little fingerlings while the cream puff looks like its unrefined cousin from the country. Eclairs are expensive, even here in Canada. It's not unusual to find eclairs as the wrap up of a very expensive gourmet meal. But they are So easy to make and cheap - flour, water, butter and eggs. That's what choux pastry is made of, literally. I don't know how much Beard Papa's charging for ONE Cream Puff but I am willing to bet that they are making at least 300% profit on just one cream puff alone. I think the world should know about this!

Anyway, here's the recipe for my Eclairs. (Actually, since I made it round, it's called profiteroles or cream puffs according to my friend who is a graduate in culinary arts. But I'm going to call them Eclairs anyway because they're small and dainty albeit round :P)

In the oven

Choux Pastry:
1 cup water
1/2 cup butter
1 cup flour
1/4 teaspoon salt
4 eggs

Out of the oven

Method:
Preheat oven to 425 degree Fahrenheit.
1. Bring water and butter to a rolling boil and then throw (literally, but do it safely) your flour in. Turn the heat down.
2. Start stirring vigorously until a dough is form.
3. While the dough is still hot, beat in one egg at a time using a wooden spoon (it's easier if you have a stand mixer), making sure that the dough and the egg is incorporated thoroughly.
4. Once that's done, you will have a soft dough and that's your choux pastry.
5. You can take a tablespoon and just scoop a dollop on a tray lined with baking sheets OR you can put it in a piping bag and pipe it into a nice round swirls or fingerlings.
6. Pop it into the oven for 25 minutes and voila, you have your creampuffs/eclairs.

Filling:
Use custard or whipped cream. You can also make your own custard likeI did.
3 Egg yolks
3 tablespoon cornstarch
1/4 cup sugar
1/4 cup old fashion cream (35% fat cream ++/double cream)
1 and 3/4 cup milk
1 teaspoon vanilla essence

Method:
1. Mix your sugar, milk and cornstarch until they are well incorporated in a saucepan.
2. Heat the saucepan under medium heat. In the mean time, add in your yolk and whisk till well mixed.
3. Stir constantly (use a whisk) until it starts to boil and thicken. Let it boil for 1 minute and then take it off the heat and let it cool before use.
4. Fill it into a bag with corners, like a ziplock bag and cut a small tip out or use a piping bag if you have one.

All coated

Chocolate coating:
1 cup chocolate chips
Method:
Put a saucepan over a flat pan half filled with water. Turn the heat up and let the water simmer. You have just created a double boiler. Put the chocolate chips into the pan and stir till they melt.

Assembly:All souped up

1. Poke the pastry with the corner of a ziplock bag and squeeze some custard into them. Fill them up until they're relatively heavy but not overflowingly that your cream puff/eclair becomes a turgid fat lady that threatens to explode at the mere touch. Just be moderate.
2. Once you've completed filling your pastries, dip their top into the melted chocolate.
3. Once you're done, it's time to eat! :)

The inside after my bite :D