Éclairs with Limoncello Cream and Chocolate Ganache Glaze
Recipe by Shawnie Kelley
1 Pâte à Choux recipe makes 12
Éclairs originated in nineteenth century France. The word translates to “flash of lightning” as they are eaten in a flash! But some believe that the name is due to the glisten of the frosting resembling lightning. Whatever the case, éclairs mean delicious!
Directions
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Preheat oven to 425.
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Line 2 rimmed baking sheets with parchment paper. Use a pastry brush to moisten the parchment with water. This will create humidity and prevent drying out or burning.
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Spoon the pâte à choux dough into a pastry bag fitted with a large star tip.
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Begin piping logs of choux pastry about the length of a hot dog, leaving 2 inches between them.
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Prepare the egg wash: To a small bowl, whisk 1 egg and 2 teaspoons of water until combined.
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With a pastry brush, brush a light coating of egg wash over the tops and sides of the logs.
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Do not let the egg wash drip down the sides (it will glue puffs to the parchment and prevent an even rise).
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You will not use all the egg.
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Bake 15 minutes at 425, then reduce the heat to 375 degrees and bake until puffed up and light golden brown, about 20-25 minutes more. Try not to open the oven door too often during the baking.
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Let cool on the baking sheet and transfer to rack.
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Cool completely before filling and glazing
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Assemble the éclairs: Fit a medium-size plain pastry tip over your index finger and use it to make a hole in the end of each eclair (or I used a chopstick).
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Fill a pastry bag fitted with the medium-size plain tip with the limoncello cream. Gently pipe the custard into the eclairs, using only just enough to fill the inside
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Try not to overstuff, or it will split and come out the other end.
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Dip the top gently into the chocolate glaze, shaking off the excess.
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Alternatively, slice the log in half-length wise and pipe cream along the bottom log. Dip the top half into the chocolate put the lid back on top.
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For the Limoncello Crème Patisserie: In a medium, heavy saucepan, over medium heat, combine the milk, cream and lemon peel.
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When the milk starts to steam, remove from heat (do not allow milk to boil). Let stand for at least 10 minutes, steeping the lemon peel to infuse the milk.
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In a medium bowl, whisk eggs with sugar until combined.
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Sprinkle cornstarch and salt evenly across the egg mixture.
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Whisk vigorously until the mixture becomes light yellow and any cornstarch lumps dissolve.
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Remove lemon peel from the milk.
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Add a ladle of hot milk to the egg mixture, whisking continuously.
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Gradually ladle in all the milk while whisking.
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Transfer mixture back into saucepan and whisk continuously over medium heat, for about 5 minutes. The cornstarch will activate, and the mixture will thicken in time. Do not allow it to come to a boil.
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Once the mixture has thickened, immediately remove from heat, as it will continue to thicken
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Let the mixture to cool down for a few minutes.
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Add about the butter and whisk into the mixture until fully incorporated,
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Transfer mixture to a bowl and cover with plastic wrap in direct contact with the pastry cream. This keeps the cream from developing a skin on top.
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Allow to cool for 15-20 minutes.
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Refrigerate until ready to use (within 3 days)
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For the Chocolate Glaze: Place the chopped chocolate (and optional coffee granules) in a medium bowl.
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To a small saucepan set over medium heat, add the cream and bring to a simmer. Do not let it boil, as that is too hot.
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Pour the cream over the chocolate and let sit for 1 minute to gently soften the chocolate.
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With a whisk, start from the center of the mixture and whisk the chocolate and cream together until smooth.
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Let set up at room temperature for a few minutes before glazing or drizzling.
From Shawnie's class “Choux Pastry”
