Eclairs au Chocolat

Choux Pastry

• 1

  In a saucepot at least 4 quarts in size, add the water, milk, and the Challenge Butter Cubes and warm over medium/low heat. Stir frequently until the butter is fully melted then bring the mixture to a boil.

• 2

  When the mixture is at a rolling boil, add the flour and salt into the pot and turn off the heat. Stir quickly and vigorously until the mixture comes together into a thick paste the texture of instant mashed potatoes.

• 3

  When the mixture becomes smooth, flatten it to the bottom of the pan and turn the heat back on to medium. Let the mixture sit on the bottom of the pan until you start to hear it sizzling. Once you hear a sizzle, let it sit for 5-10 more seconds and then pull the batter aside to check that a film has formed on the bottom of the pan. If it has, remove from the heat. If it has not, let sit on the heat a few more seconds until a film forms.

• 4

  Once off the heat, stir the mixture vigorously with a silicone spatula or wooden spoon until you no longer see large amounts of steam coming off. This helps to dry the mixture out a bit and cool it down.

• 5

  Off of the heat, add one egg at a time into the mixture and stir vigorously until it is completely absorbed before adding the next. The batter will look smooth and glossy when it is ready. Alternatively, you can move the mixture to a stand mixer and mix in the eggs one at a time with the paddle attachment. This is more helpful when making larger batches of choux pastry.

• 6

  Transfer the batter to a piping bag fit with a large french tip (Ateco 863 or 864) or a large open tip (Ateco 804) and let rest at room temperature for 1-3 hours before piping for the smoothest shells. Meanwhile, make the pastry cream for the filling.

Pastry Cream for Diplomat Cream

• 1

  In a large mixing bowl whisk the egg yolks with the sugar, cornstarch, and salt until about double in size and lighter in color.

• 2

  In a saucepan, heat the milk until it starts to boil.

• 3

  Temper the egg yolks by slowly pouring about half of the milk into the egg/cornstarch mixture while whisking continuously. It can be helpful to nestle the mixing bowl in a damp kitchen towel to stabilize the bowl while you whisk and pour.

• 4

  Pour the milk/egg mixture back into the pot with the remainder of the milk and cook over low heat, whisking continuously, until the mixture thickens and starts rapidly bubbling. Do not rush this process or your may overcook the eggs.

• 5

  Once rapidly bubbling, immediately pour through a fine mesh sieve into a large bowl.

• 6

  Immediately add the Challenge butter and vanilla and whisk in until smooth.

• 7

  Cover with plastic wrap touching the pastry cream so a film does not form and refrigerate for at least 1 hour before folding in the whipped cream.

Eclair Shells

• 1

  Preheat the oven to 450°F/230°C.

• 2

  On a sheet pan lined with parchment paper or a silicone baking mat, pipe the choux pastry in lines about 4-inches (10 cm) in length and 1-inch (2.5 cm) wide and at least 1-inch (2.5 cm) apart from each other.

• 3

  Bake at 450°F/230°C for 10 minutes, then turn the heat down to 350°F/170°C and bake for 13-15 more minutes until the shells are crispy on the outside and set.

• 4

  When the pastries are fully cooked, remove from the oven and immediately poke two holes in the bottom of the shell or cut a slit in the side of the pastry to release the steam. Cool completely before filling.

Whipped Cream for Diplomat Cream

• 1

  In a large mixing bowl whip the cream with the powdered sugar and vanilla until thickened and holding stiff peaks.

• 2

  Fold the whipped cream into the cooled pastry cream to finish the diplomat cream filling when you are ready to pipe into your pastries.

• 3

  Transfer to a piping bag fit with an open tip and pipe into the cooled pastries.

Ganache

• 1

  Place the chocolate and the salt into a heat proof bowl.

• 2

  Heat the cream up until it is simmering. Pour the hot cream over the chocolate and cover with a plate or a towel to trap the heat in the bowl. Let rest for 5 minutes.

• 3

  Starting in the center of the mixture, start whisking in small circles and gradually get larger until the mixture is completely smooth.

• 4

  Dip the tops of the filled eclair shells in the ganache and let set for at least 10 minutes before serving.

• 5

  Store uneaten eclairs in the refrigerator for up to 72 hours.