Eclair and Choux Pastry

Eclair in French means “this cake is so good that it is eaten in a flash”.

The origins of choux pastry date back to the 16th century and Popelini, the famous cook of Queen Catherine de Medici. Among them was an Italian cook named Popelini. But before Popelini, there was Pantanelli, Catherine de Medici’s favorite! Still in 1540, Popelini leaves Italy to follow Catherine de Medici at the Court of French Kingdom. He would create the first version of choux pastry. Popelini inherited the recipes of his predecessor Pantanelli and worked to improve them. Among these recipes, a cake dough that is dried on the stove called “pâte à chaud”. He reworked it, formed small balls and baked them in the oven.

Several decades later, the famous “pâte à chaud” was more and more famous but hadn’t not evolve. In the 18th century, the imagination of pastry chef Jean Avice and his apprentice Antonin Carême helped evolve the recipe, which resulted in the recipe we know today. “Pâte à chaud” thus became “pâte à choux” (choux pastry).

Source: https://www.196flavors.com/france-chocolate-and-coffee-eclairs/

Choux pastry

Ingredients

1/4 cup water

1/4 cup milk

1/4 cup (57gm) butter, cut into pieces

1tsp sugar

1/4 tsp salt

1/2 cup flour, sifted

2 eggs

1/4tsp vanilla essence (optional)

Method

Add water, milk, butter, sugar, salt in a saucepan and bring it to a boil.

Remove from heat and immediately stir in the flour with a wooden spatula till it is completely incorporated.

Return the saucepan to the stove and stir the dough until the dough no longer sticks to the spoon. The dough would leave a film on the saucepan (steel), it pulls away from the saucepan.

Remove it from heat and let it cool for sometime. Add eggs one at a time and stir constantly until the dough is glossy and smooth. (Tip: The last egg can be whisked in a small bowl and then drizzled in as needed, so you don’t add more than required.) Optionally, add in vanilla essence. Test for the right consistency:draw a line with the spatula. The dough should come together in seconds.

Fill the pastry bag with the dough and pipe on a parchment paper lined tray. Dip your fingers in water to flatten out the ends before baking. You could score with fork to create lines. Spray water on the parchment before transferring it to the oven.

Bake at 220C for 15 min. then reduce the heat to 190C and continue baking for 25min. Last 10min into the baking, crack open the oven door with a wooden spoon. Last 5min into baking, prick a hole to let the steam out. Bake until golden brown.

Vanilla Pastry Cream

Ingredients

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1/4 cup sugar

2 egg yolks

1tbsp flour

2tbsp corn starch

1/2 tsp vanilla

1tbsp butter

Method

In a mixing bowl, whisk sugar, egg yolks together until white and fluffy. Add flour, corn starch and mix until combined.

Bring milk to a boil and remove from heat.

Whisk in 1/3 of hot milk into the egg mixture and mix well. Whisk in the remaining milk, then pour it back into the saucepan and cook until the mixture thickens and begins to boil. Stir in butter and vanilla and allow to cool.

Cover the top of pastry cream with plastic wrap, so it doesn’t form a skin.