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Eclair | KAZUAKI EGUCHI / Chocolate Professional: Chocolatier Chocolate's Recipe Transcription

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KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate

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Ingredients

(A) Unsalted butter : 50g
(A) water : 80g
cake flour : 60g
egg : 2 pieces
(B) Egg yolk : 2個
(B) granulated sugar : 50g
cake flour : 15g
牛乳 : 150g
生クリーム : 80g
(C) Bitter chocolate : 100g
(C) fresh cream : 120g

Time required

120minutes

Procedure

1) make choux pastry 00:15
Put (A) in a bowl, cover with plastic wrap and heat in a 600W microwave oven for 2 minutes.
Add the sifted cake flour all at once and mix well until the moisture is gone.
Cover with plastic wrap and heat twice in a 600W microwave for 30 seconds.
Add the beaten egg in 3 batches and mix well each time.
2) bake 02:48
Preheat oven to 200°C.
Spread a parchment paper on a baking sheet, put 1 in a pastry bag with a nozzle, and squeeze out into a stick about 10 cm long.
Spray the surface of the dough with water, lower the oven to 190°C and bake for 35 minutes.
3) make cream 03:30
Put (B) in a bowl and mix well.
Add the sifted cake flour and mix until it is no longer powdery.
Add the milk all at once and mix well, cover with plastic wrap and heat 7 times in 30 seconds in a 600W microwave, mixing well each time.
Spread it thinly on a tray lined with plastic wrap, cover the surface with plastic wrap, and place it in the freezer for 30 minutes, then transfer it to the refrigerator for rapid cooling.
Place the chilled custard in a bowl and mix well with a rubber spatula until smooth.
Add whipped cream and mix well.
4) クリームを詰める 07:05
Poke 2 holes on both ends of the back side of the choux pastry after it has cooled down.
Put 3 into a pastry bag with a mouthpiece, stuff it from the hole and chill in the refrigerator.
5) 仕上げる 08:27
Put (C) in a bowl, cover with plastic wrap, and heat in a 600W microwave oven for 1 minute.
Remove the plastic wrap and mix thoroughly with a whisk.
Hold the bottom of step 4, add chocolate to the surface while moving it, and complete it by placing it on a plate.

Point

・Shake the powder in advance.
・After adding the cake flour to the choux pastry, mix it well while it's still hot so that it doesn't form lumps.
・When adding eggs to the choux dough, if you add only a little, the heat of the dough will cook the eggs, so add them in about 3 batches and mix.
・When the shoe dough is scooped from the rubber spatula, the tip of the dough should be in a triangular shape. If the dough gets cold, you won't be able to check the dough, so it's important to mix the eggs quickly so that the dough doesn't get cold.
・When squeezing the choux pastry, use the star nozzle.
・When spraying the shoe fabric, it is good to spray it so that the entire surface is wet. It swells nicely when water is applied.
・By working on the choux pastry while the dough is still warm, it rises beautifully and does not fail.
・The granulated sugar used in the custard can be replaced with cane sugar or white sugar.
・For custard, if you follow the order in which you mix the ingredients, they will mix well. You don't need to warm the milk, so you can easily make it, so it's recommended.
・When heating the custard, mix it well each time to make it melt in your mouth and create a smooth custard. After the 7th heating is completed, the thickness will disappear and it will liquefy, so mix until it reaches that state.
・Custard that has been successfully heated can be removed cleanly without sticking to the wrap.
・When mixing fresh cream with custard, it will be delicious even if you do not mix it completely. Adjust the mixture to your liking. Whip the whipped cream hard so that it does not separate when mixed with the custard.
・When making holes in the bottom of the choux pastry, you can use a bamboo skewer to make holes in the same way.
・Aim to pack about 23 to 28 g of cream inside. When you put the cream in, the point is to fill the cream until it comes out of the hole on the opposite side.
・By making two holes, the air inside can escape and you can pack a lot of cream.
・Always chill the eclairs in the refrigerator before coating them with chocolate.
・When applying chocolate to the surface, gently move it while applying it, as the chocolate will also enter the grooves on the surface, resulting in a clean finish.
・You can change the taste of custard by adding matcha, vanilla beans, or caramel liquid. You can change some of the milk to fresh cream or add alcohol, so you can arrange it to your liking. You can also change the coating to matcha. It's also delicious if you slice the choux pastry and put a strawberry or other fruit in between.
・Since there is always leftover chocolate for the coating, we recommend adding milk to make a chocolate latte.
・The choux pastry can be frozen before baking.
・The choux pastry and custard can all be made in the microwave, so you can easily make them.