31 août 2008

Daring Bakers...Chocolat éclairs by Pierre Hermé...éclair tout chocolat

Pour mon deuxième challenge des daring bakers c'est Meetak et Tony Tahhan qui ont élaboré cette édition.

blue_db

J'avais déjà dans le passé réalisé des choux à la crème mais jamais des éclairs.Alors ce défi tombait à point.

J'ai suivi le défi à la lettre et pour toute modification j'ai ajouter un peu de rhum dans la crème patissière.

C'était bien évidemment délicieux!

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Je copie ci-dessous la recette originale en anglais donné par l'organisatrice de ce challenge.

Par paresse je ne l'ai pas traduite...

Chocolate Éclairs by Pierre Hermé

Éclairs consist of 3 elements:

- Pâte à Choux, also known as Choux Pastry or Cream Puff Dough
- Pastry Cream
- Chocolate glaze

First the modifications:

Under the motto - Culinary Liberty For All, Tony and I thought we should give enough leeway for creativity.


What’s the point in cooking if not to cook what YOU want to eat?


In terms of modifications of this recipe, the possibilities are endless. In order to maintain some sort of cohesiveness throughout the challenge, here are a couple general guidelines for eclair month at the Daring Bakers.


   1.      The dough used for the eclairs must be a pâte à choux from the recipe given below.
   2.      Keep one chocolate element in the challenge. The recipe below is for a chocolate glaze and a chocolate pastry cream. You choose which chocolate element you want to keep. Then feel free to mix and match flavors to the base recipe.
   3.      Everything else is fair game. Enjoy!

Posting Day: August 31st, 2008

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Pierre Hermé’s Chocolate Éclairs
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• Cream Puff Dough (see below for recipe), fresh and still warm

1) Preheat your oven to 375 degrees F (190 degrees C). Divide the oven into thirds by
positioning the racks in the upper and lower half of the oven. Line two baking sheets with
waxed or parchment paper.

2) Fill a large pastry bag fitted with a 2/3 (2cm) plain tip nozzle with the warm cream puff dough.
Pipe the dough onto the baking sheets in long, 4 to 41/2 inches (about 11 cm) chubby fingers.
Leave about 2 inches (5 cm) space in between each dough strip to allow them room to puff.
The dough should give you enough to pipe 20-24 éclairs.

3) Slide both the baking sheets into the oven and 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.

Notes:
1) The éclairs can be kept in a cool, dry place for several hours before filling.

Assembling the éclairs:

• Chocolate glaze (see below for recipe)
• Chocolate pastry cream (see below for recipe)

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

3) Pipe or spoon the pastry cream into the bottoms of the éclairs. Make sure you fill the bottoms
with enough cream to mound above the pastry. Place the glazed tops onto the pastry cream
and wriggle gently to settle them.

Notes:
1) If you have chilled your chocolate glaze, reheat by placing it in a bowl over simmering water,
stirring it gently with a wooden spoon. Do not stir too vigorously as you do not want to create
bubbles.

2) The éclairs should be served as soon as they have been filled.

Pierre Hermé’s Cream Puff Dough
Recipe from Chocolate Desserts by Pierre Hermé
(makes 20-24 Éclairs)

• ½ cup (125g) whole milk
• ½ cup (125g) water
• 1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces
• ¼ teaspoon sugar
• ¼ teaspoon salt
• 1 cup (140g) all-purpose flour
• 5 large eggs, at room temperature

1) In a heavy bottomed medium saucepan, bring the milk, water, butter, sugar and salt to the
boil.

2) Once the mixture is at a rolling boil, add all of the flour at once, reduce the heat to medium
and start to stir the mixture vigorously with a wooden spoon. The dough comes together very
quickly. Do not worry if a slight crust forms at the bottom of the pan, it’s supposed to. You
need to carry on stirring for a further 2-3 minutes to dry the dough. After this time the dough
will be very soft and smooth.

3) Transfer the dough into a bowl of a mixer fitted with the paddle attachment, or using your
handmixer or if you still have the energy, continue by hand. Add the eggs one at a time,
beating after each egg has been added to incorporate it into the dough.
You will notice that after you have added the first egg, the dough will separate, once again do
not worry. As you keep working the dough, it will come back all together again by the time you
have added the third egg. In the end the dough should be thick and shiny and when lifted it
should fall back into the bowl in a ribbon.

4) The dough should be still warm. It is now ready to be used for the éclairs as directed above.

Notes:
1) Once the dough is made you need to shape it immediately.

2) You can pipe the dough and the freeze it. Simply pipe the dough onto parchment-lined baking
sheets and slide the sheets into the freezer. Once the dough is completely frozen, transfer the
piped shapes into freezer bags. They can be kept in the freezer for up to a month.

Chocolate Pastry Cream
Recipe from Chocolate Desserts by PierreHermé

• 2 cups (500g) whole milk
• 4 large egg yolks
• 6 tbsp (75g) sugar
• 3 tablespoons cornstarch, sifted
• 7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted
• 2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1) In a small saucepan, bring the milk to a boil.  In the meantime, combine the yolks, sugar and cornstarch together and whisk in a heavy‐bottomed saucepan.

2) Once the milk has reached a boil, temper the yolks by whisking a couple spoonfuls of the hot milk into the yolk mixture.Continue whisking and slowly pour the rest of the milk into the tempered yolk mixture.

3) Strain the mixture back into the saucepan to remove any egg that may have scrambled.  Place the pan over medium heat and whisk vigorously (without stop) until the mixture returns to a boil. Keep whisking vigorously for 1 to 2 more minutes (still over medium heat).Stir in the melted chocolate and then remove the pan from the heat.

4) Scrape the pastry cream into a small bowl and set it in an ice‐water bath to stop the cooking process. Make sure to continue stirring the mixture at this point so that it  remains smooth.

5) Once the cream has reached a temperature of 140 F remove from the ice‐water bath and stir in the butter in three or four installments. 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.

[bNotes:[/b]
1) The pastry cream can be made 2‐3 days in advance and stored in the refrigerator.

2) In order to avoid a skin forming on the pastry cream, cover with plastic wrap pressed onto the cream.

3) Tempering the eggs raises the temperature of the eggs slowly so that they do not scramble.

Chocolate Glaze
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1 cup or 300g)

• 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

1)In a small saucepan, bring the heavy cream to a boil. Remove from the heat and slowly begin to add the chocolate, stirring with a wooden spoon or spatula.

2) Stirring gently, stir in the butter, piece by piece followed by the chocolate sauce.

Notes:
1) If the chocolate glaze is too cool (i.e. not liquid enough) you may heat it briefly
in the microwave or over a double boiler. A double boiler is basically a bowl sitting over (not touching) simmering water.

2) It is best to glaze the eclairs after the glaze is made, but if you are pressed for time, you can make the glaze a couple days ahead of time, store it in the fridge and bring it up to the proper temperature (95 to 104  F) when ready to glaze.

Chocolate Sauce
Recipe from Chocolate Desserts by Pierre Hermé
(makes 1½ cups or 525 g)


• 4½ oz (130 g) bittersweet chocolate, finely chopped
• 1 cup (250 g) water
• ½ cup (125 g) crème fraîche, or heavy cream
• 1/3 cup (70 g) sugar

1) Place all the ingredients into a heavy‐bottomed saucepan and bring to a boil, making sure to stir constantly.  Then reduce the heat  to low and continue stirring with a wooden spoon until the sauce thickens.

2) It may take 10‐15 minutes for the sauce to thicken, but you will know when it is done when it coats the back of your spoon.

Notes:
1) You can make this sauce ahead of time and store it in the refrigerator for two weeks. Reheat the sauce in a microwave oven or  a double boiler before using.
2) This sauce is also great for cakes, ice-cream and tarts.

000_7563

J'ai aussi fait des minis avec le restant de pâte à chou

Au mois prochain!

Posté par awoz à 07:46 - - Commentaires [19] - Permalien [#]
Tags : , ,


Commentaires sur Daring Bakers...Chocolat éclairs by Pierre Hermé...éclair tout chocolat

    Mes enfants adorent les éclairs et moi aussi! Tes élairs sont beaux et très appétissants!

    Posté par Veni, 31 août 2008 à 09:21 | | Répondre
  • Quelle vraie gourmandise que l'éclair au chocolat, avec le rhum en plus.... Miam.

    Posté par mamina, 31 août 2008 à 09:35 | | Répondre
  • Wahou, bravo! Ils sont très réussis et fort tentants!

    Bises,

    Rosa

    Posté par Rosa, 31 août 2008 à 12:02 | | Répondre
  • Tout ce chocolat qui coule me fait très envie !

    Posté par PHILO, 31 août 2008 à 14:21 | | Répondre
  • Bravo pour ce défi réussi! Contente de voir qu'il y en a qui ont apprécié la crème pâtissière... hi hi hi.

    Posté par Jasmine, 31 août 2008 à 14:40 | | Répondre
  • Voilà le comble de la gourmandise! Bises!

    Posté par Biscottine, 31 août 2008 à 16:34 | | Répondre
  • ça à l'air terriblement réjouissant ! Gourmand et irrésistible à la fois !

    Posté par Dorian, 31 août 2008 à 16:47 | | Répondre
  • défi réussi anna
    c'est vrai que c'était franchement délicieux !

    Posté par isabelle, 31 août 2008 à 22:53 | | Répondre
  • Oh qu'ils ont mimis tout pleins ! Pour la traduc en français, tu peux faire un lien vers mon post si tu le souhaites. Mes honoraires s'élèveront à trois éclairs au chocolat, lol !

    Posté par Foodie Froggy, 01 septembre 2008 à 04:05 | | Répondre
  • huuuum des éclairs!! en plus au chocolat arf ça donne bien envie!
    et ça doit être hyper bon fait maison

    Posté par didoumiam, 01 septembre 2008 à 13:10 | | Répondre
  • Superbes tes éclairs!!! je suis sûre que c'était délicieux!

    Posté par Bea, 02 septembre 2008 à 13:03 | | Répondre
  • Bravo, ils sont superbes ! Je reprendrais bien un petit dessert moi du coup ...

    Posté par Eryn, 02 septembre 2008 à 15:57 | | Répondre
  • Quelle réussite ma chère, j'en ai l'eau à la bouche!

    Posté par Miss Diane, 02 septembre 2008 à 16:24 | | Répondre
  • Coucou ma chere Anna,
    qu'ils sont beaux tes eclairs et cette creme au chocolat qui coule, aie aie que c'est gourmand.

    Nicely done!!

    Posté par soulafa, 02 septembre 2008 à 18:35 | | Répondre
  • Alléchant à souhait

    La recette parfaite des éclairs, non ? Bon mercredi !!

    Posté par liseron, 03 septembre 2008 à 06:18 | | Répondre
  • J'avais vu ceux de Rosa, voici les tiens... super appétissant tout ça !

    Posté par senga50, 03 septembre 2008 à 15:31 | | Répondre
  • bravo pour ce défi ils semblent délicieux!!

    Posté par moi, 03 septembre 2008 à 15:43 | | Répondre
  • WONDERFUL!!!!!!!!!!!!!!

    Posté par la louve, 04 septembre 2008 à 04:30 | | Répondre
  • Ouh. Je n'ai jamais fait ce type de pâtisserie. Pierre Hermé, ce n'est pas rien! Félicitations

    Posté par Tarzile, 05 septembre 2008 à 19:33 | | Répondre
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