Chocolate Meringue Éclairs
Ordinary choux paste, elevated to a new level. Filled with rich chocolate mousse and crispy meringue – simply indulgent!
- Makes : 8 |
- Difficulty: moderate
- Prep Time : 2:0 hours |
- Cook Time : 30 mins
1 C (250 ml) water
115 g butter
pinch of salt
30 g castor sugar
130 g flour
15 g cocoa powder
80 ml cream
200 g dark chocolate, finely chopped
1 ½ C (375 ml) cream
10 g castor sugar
pinch of salt
1 egg whites
75 g castor sugar
1 Tbsp (15 ml) liquid glucose
2 Tbsp (30 ml) water
pinch of cream of tartar
50 g flaked almonds
Preheat the oven to 200 °C.
Place the water, butter, sugar, and salt in a saucepan over a medium heat. Stir until the butter has melted and it comes to a soft boil. Reduce the heat and add in the flour stirring quickly. Continue to stir and cook off the moisture in the pastry for 1 minute until it pulls away from the sides and starts to form a ball.
Place the pastry into the bowl of a stand mixer fitted with a paddle attachment. Allow it to cool for 5 minutes.With the mixer on medium speed, add in the eggs one at a time. Do not add another egg until the one before has been completely absorbed into the pastry. Turn the speed up to high and mix on high for 1-2 minutes until the dough is smooth and glossy (it will be slightly runny).
Place the dough into a piping bag fitted with a large round nozzle. Line a baking sheet with baking paper and pipe out the mixture either in rounds approximately 5 cm in diameter or lengths of approximately 10 – 12 cm. Alternatively, butter and flour an éclair tin and pipe the mixture in.
Place the baking sheet/tin into the oven and turn to the heat up to 225 °C. Bake for 10 minutes (without opening the oven) then drop the heat down to 180 °C and bake for a further 13-15 minutes, until the shells are crispy on the outside and set.
Combine the cocoa powder and 80 ml of cream in a small bowl, mix to combine and set aside.
Melt the chocolate in a large heatproof bowl set over a pan of gently simmering water. Stir occasionally until completely melted and smooth. Remove from the heat and allow to cool slightly for about 5 minutes.
In the bowl of a stand mixer fitted with the whisk attachment, whip the cream, sugar and salt together on medium speed until the mixture begins to thicken. Increase the speed to high and whip until soft peaks have formed.
Whisk the cocoa powder mixture into the melted chocolate until smooth and shiny.
Whisk one-third of the whipped cream into the chocolate mixture to lighten it. Using a rubber spatula, fold in the remaining whipped cream into the chocolate until no white streaks remain. Place in the fridge to set for at least 2 hours
Place all the ingredients into a clean bowl of a cake mixer and whisk until the meringue holds its shape.
Toast the almonds in a dry frying pan until they just start to turn golden brown. Remove the toasted almonds from the hot pan and allow them to cool.
Place the chocolate mousse and Italian meringue into two separate piping bags and fill the éclairs with dollops of both the mousse and the Italian meringue. Toast the Italian meringues quickly with a kitchen blowtorch and top with toasted almonds.