In this recipe, I tried Christophe Adam Choux pastry who is the creator of “L’Éclair de Génie” , a famous eclairs pastry shop in France.
The result is really incredible, but for people that don’t like milk the classic recipe would be better.
Note: I put eclair in the title because it is the most known, but actually an eclair should have a size of 11 cm to 12 cm, the one that I made in this recipe is called the Caroline (Mini Eclair) which the size doesn’t exceed 6 cm.
I keep the weights of the ingredients in grams to avoid rounding them and giving you wrong measures, I suggest you to use a scale that indicates the weight in grams.
The supplies you will need:
- A stand Mixer or a hand mixer
- Pastry bag
- Bain Marie (water bath)
- Cooking scale
- Silicone Spatula
- Pastry Tips PF16 or PF 14 (PF = Petit four)
- Silicone backing mat
For the Choux pastry:
- 160 g milk
- 160 g water
- 160 g butter
- 6 g sugar
- 4 g salt
- 8 g liquid vanilla
- 160 g flour
- 280 g eggs
For the Chantilly cream:
- 600 g heavy Cream
- 80 g icing sugar
- 1 tea spoon vanilla
- 500 g Fresh strawberries
For the fondant:
- 250 g sugar
- 75 g water
Making the choux paste:
- In a saucepan combine the water, the milk, the butter, the salt, the sugar and the vanilla then bring the mixture to a boil over medium heat.
- Remove the saucepan from heat and add the flour, stir well and fast until you get a smooth dough.
- Put again the saucepan over medium heat to dry the dough, Stir vigorously until the mixture detaches from the sides of the pan (This process is really important, it prevents the choux pastry from cracking in the oven).
- In a large mixing bowl, put the dough and start adding the eggs one by one while mixing, the result should be homogeneous.(Best use the Flat Beater of your stand mixer).
- Put the dough in a pastry bag fitted with a PF16 tip, pipe strips of dough (About 3 inches for the Carolines and 5 inches for Eclairs) onto the Silicone backing mat, leave 2 inches of space between them.
- Bake 30 minutes in a preheated oven 350 F (180c) without opening the oven door.
NOTE: the Tip that I used in this recipe is called PF16 (Petit Four 16 mm), this kind of tips are the most used to make the eclairs and other famous French pastry, it is really important to have them in your kitchen at least the tips (PF 16, PF 14) unfortunately this specific tips are not available in all stores and it is a little bit expensive (you can find them in amazon).
Making the Chantilly cream :
- Put the mixing bowl and the beater that you will use to whip the cream in the freezer for 15 minutes.
- whip the heavy cream and the vanilla in the cold mixing bowl, start whipping on medium speed then increase the speed until you get a whipped cream.
- Add little by little the icing sugar while whipping, you should get a Chantilly cream, keep it in the fridge.
Making the fondant:
- Bring the water and the sugar to a boil, until the temperature reaches 237 F (114 c).
- Remove the saucepan and cool down the syrup.(you can put the saucepan inside a large bowl filled with cold water).
- When the temperature reaches 167 F (75 C), start whipping the syrup using the mixer (The flat beater is required)
- When the mixture starts to look like granulated, continue to mix it with your hand until you get a sort of white paste, keep it in the fridge.
Montage of the eclairs:
- Cut the eclairs lengthwise in two pieces and fill them with the Chantilly cream using the pastry Bag fitted with PF14 tip.
- In a bain marie (water bath), melt the fondant with a little bit of water (or a little bit of a syrup 60 degree bmx), the fondant should never exceed 95F (35 c) otherwise it will not be shiny (In this recipe I forgot the fondant on heat that is why the glaze is not shiny :),it is not too bad but I prefer the original shiny fondant)
- Dip the tops of the eclairs in the fondant glaze and raise it quickly, Refrigerate until serving.