Eclair choux "chocolate-pepper"
30 servings
120 minutes
The recipe is taken from the book "The King of Eclairs" by Saba Janjgava.
1
Add flour to the mixer with the 'paddle' attachment. Turn on at low speed.
- Wheat flour: 365 g
2
In a double-bottomed saucepan, mix milk (184 ml), water (316 ml), salt (10 g), sugar (20 g), and butter (225 g). On low heat, stirring actively, wait until the butter completely dissolves. Then bring to a boil on high heat with minimal stirring to avoid excessive evaporation. Once the liquid boils, very quickly (in less than 10 seconds) pour it into a mixer with flour and switch the mixer to second speed until the dough forms a lump and pulls away from the sides of the mixer. This way the mixer will cook the dough itself. This is very convenient, especially when production volumes increase significantly. Be careful not to mix the dough too long as it will cool down too much.
- Milk: 404 ml
- Water: 316 ml
- Salt: 10 g
- Sugar: 240 g
- Butter: 325 g
3
Return the dough to the saucepan and place it on low heat. Stirring constantly, dry the dough for about 30 seconds to a minute (drying time may increase depending on the mass). The dough should be dried until a crust forms at the bottom of the saucepan.
4
Transfer the mass back to the mixer with the 'paddle' attachment. Turn on the mixer at low speed. When the mass cools to 50 degrees, start adding eggs in parts (9 pcs.). Add each subsequent part of eggs only after the previous one is fully mixed. An important point here is to stop in time when the dough reaches the desired consistency. It should fall from the spatula in three or more triangles or as one slow, elongated ribbon. If after all eggs are added, the dough remains very thick, warm milk can be added to achieve the desired consistency.
- Chicken egg: 9 pieces
- Milk: 404 ml
5
Place on a baking sheet and freeze. The dough must be baked within 7 days. Preheat the oven to the required temperature and immediately place the baking sheet with frozen éclairs. To prevent cracks, you can sprinkle with micro (cocoa butter powder) or spray any vegetable oil from a can and dust with powdered sugar through a sieve. The oil and powdered sugar create a buttery-caramel protective shell for the dough. The steam and pressure that build up inside cannot break through this shell and rupture the choux pastry.
6
Baking depends on the type of oven. a) Convection oven: Preheat to 250 degrees, place the tray and turn off immediately. Let the product form for about 15 minutes. Turn the oven on to 155 degrees and bake for 30-40 minutes until golden brown. This mode is also suitable for crackling dough. b) Deck oven (top/bottom mode): Preheat to 200 degrees, place the tray with the vent open and lower the temperature to 165 degrees. Bake for about 70-75 minutes until golden brown. (Baking time may vary depending on the type of oven, size of products, and their quantity.) c) Home oven (top/bottom mode): Preheat to 160-180 degrees, place the tray and bake for about 75 minutes. (Baking time may vary depending on the type of oven, size of products, and their quantity.) This mode is also suitable for crackling dough.
7
After baking, let the dough cool, then choose one of the following options: a) fill with cream, decorate and consume within 48 hours (when stored at +3...+4 degrees); b) freeze the baked choux pastry at -18 degrees and store for 15 days. Only empty baked choux pastry can be frozen, meaning without filling. As needed, use the required amount of dough by drying it in the oven at 160 degrees for 3–4 minutes. Then fill with cream and decorate.
8
Prepare cracklin. Use a mixer with a 'paddle' attachment to mix all ingredients until smooth (100 g butter, 100 g sugar, 90 g flour and cocoa). Roll out between two parchment sheets to 2 mm thick. Place in the freezer. Cut the cracklin to the diameter of the choux pastry. Before baking, place the cracklin on top of the choux pastry. Store cracklin at -18 degrees for up to 6 months.
- Butter: 325 g
- Sugar: 240 g
- Wheat flour: 365 g
- Cocoa: 10 g
9
Prepare chocolate cream. In a saucepan, bring milk, cream (200 ml), trimoline, sugar, and yolks to 83–85 degrees (crème anglaise), stirring with a silicone spatula. Pour over chocolate and blend everything with a hand blender. Wrap in a thin layer in food film and place in shock freezing until the cream cools to 4 degrees. Move to the refrigerator. Shelf life is 72 hours.
- Milk: 404 ml
- Cream: 570 ml
- Trimolin: 50 g
- Sugar: 240 g
- Egg yolk: 90 g
- Dark chocolate 60%: 220 g
10
Prepare whipped ganache with milk chocolate and pepper. Bring the cream to a boil. Pour over the chocolate and blend with a hand blender until emulsified. Add pepper to taste and blend again. Prepare 24 hours before use. Store for up to 72 hours at 4 degrees. Whip to stiff peaks before decoration.
- Cream: 570 ml
- Milk chocolate: 150 g
- Cayenne pepper: 7 g
11
Cut off the top of the choux and fill it with chocolate cream. Whip ganache with milk chocolate, pipe it, and decorate with chocolate decor.