Eclair with Orange and Chocolate Cream

Eclair (also known as ekler) is a classic French pastry that has recently become a big hit again. Its preparation requires precision and patience, but the resulting pastry delights with its juicy filling and light dough that melts in your mouth.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 90 minutes
  • Difficulty: 3
  • Spiciness: 0
  • Number of Servings: 5

Ingredients

Burnt dough

  • 160 g Water

  • 3 g Sugar, white

  • 3 g Salt, table

  • 70 g Butter, unsalted

  • 90 g Wheat flour, white, multi-purpose

  • 15 g Milk, powdered, whole milk

  • 160 g Egg, fresh

Decorating

  • pieces Candied fruit

  • pieces Cocoa, powdered, unsweetened

Pomarančni jam

  • pieces Orange, fresh

  • 140 g Sugar, white

  • 5 g Pectin, unsweetened, dry mix

chocolate cream

  • 4 pieces Egg, egg yolk, fresh

  • 15 g Koruzni škrob

  • 500 g Milk, whole milk

  • 20 g Powdered sugar

  • 100 g chocolate, dark

chocolate glaze

  • 100 g Sweet cream

  • 150 g Water

  • 180 g Powdered sugar

  • 60 g Cocoa, powdered, unsweetened

  • 12 g Gelatin powder, unsweetened

Steps

  1. First, prepare the orange jam. Place unpeeled oranges in a pot, cover them with water, and cook for 45 minutes until they are completely softened.

  2. Let the cooked oranges cool slightly, then cut them into pieces, blend with a hand blender, and strain through a fine sieve. Weigh out 250g of orange puree and transfer it to a pot. Mix sugar and pectin together and add to the orange puree. Bring the mixture to a boil and cook for 5 minutes, stirring constantly. Remove from heat, cover with plastic wrap touching the surface, and let it cool.

  3. Next, prepare the choux pastry. Bring butter, water, salt, and sugar to a boil. Add flour and milk powder. Cook until a dough forms and starts to pull away from the sides of the pot. Remove from heat and let it cool to lukewarm.

  4. Crack eggs into a bowl and whisk them. Weigh the desired amount, then gradually add the whisked eggs to the cooled dough. Each time you add a portion of eggs, mix well to form a uniform dough.

  5. Fill a piping bag (with a 15mm star tip) with the prepared dough. Squeeze the piping bag evenly and draw a straight line. When finished, lower the tip of the piping bag and pull it away. Wet your finger and smooth the tip - the tail that formed during piping. The eclairs should be 12cm long. Bake in a preheated oven at 170°C (without ventilation) for 30 minutes.

  6. Meanwhile, prepare the chocolate cream. Place egg yolks, starch, milk, and powdered sugar in a bowl and blend with a hand mixer until smooth. Transfer to a pot and cook while stirring until the mixture becomes creamy (like pudding) and loses the starchy taste. Add dark chocolate and mix well with a whisk until you get a smooth chocolate cream. Cover with plastic wrap touching the surface and let it cool.

  7. Finally, prepare the chocolate glaze. Bring cream, water, and powdered sugar to a boil. Remove from heat and add cocoa. Mix well and bring to a boil again. Let it simmer for 2 to 3 minutes while stirring constantly, then add gelatin. Blend the mixture with a hand mixer until smooth, then let the glaze cool and use it at 26 to 28°C, depending on the desired texture.

  8. Make three small holes on the bottom side of the baked eclair for filling. Pipe the cooled chocolate cream and orange jam into the eclair. Dip the top half of the eclair into the chocolate glaze, let the excess glaze drip off, then hold the eclair vertically to let the glaze level out. Ensure you have a straight edge. Place candied orange slices and cocoa nibs on the still-warm glaze.

Nutrition Information (Per 100g)

  • Calories: 228.31 kcal
  • Fat: 9.67 g
    • Saturated Fat: 5.02 g
  • Carbohydrates: 29.61 g
    • Sugars: 22.15 g
  • Protein: 4.54 g
  • Fiber: 1.08 g