Chantilly strawberry eclairs using a Thermomix
(5)
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Indulging in Chantilly strawberry éclairs is like taking a delightful stroll through a French patisserie, where each bite is a buttery puff of joy filled with luscious vanilla cream and fresh strawberries. Originating from the classic French dessert, these éclairs are more than just a treat; they are a celebration of culinary craftsmanship. Did you know that the word 'éclair' means 'flash of lightning' in French? Perhaps it's because these delicate pastries disappear as quickly as lightning when served! With a rich dark chocolate glaze on top, these éclairs are not just a feast for the palate but also a visual masterpiece that will impress any guest at your table. So, roll up your sleeves and get ready to create a dessert that will have everyone asking for seconds – or even thirds!
Ingredients
- 125g water
- 50g unsalted butter, cut into pieces
- 1 pinch of salt
- 1 teaspoon of sugar
- 75g flour, sifted
- 2-3 eggs, depending on size
- 300ml whole milk
- 75g sugar
- 25g cornstarch
- 2 egg yolks
- 150g dark chocolate, chopped
- 50g unsalted butter, cut into pieces
Steps
- Preheat the oven to 180°C (350°F). Prepare a baking sheet with parchment paper.
- Put the water, butter, salt, and sugar into the food processor bowl. Set 5 minutes at 100°C, speed 1.
- Add the sifted flour to the food processor bowl and mix for 20 seconds at speed 4. Let cool slightly for a few minutes.
- Set the appliance to speed 5 and add the eggs one by one, mixing until a smooth and homogeneous dough is obtained. Adjust the amount of eggs depending on the consistency of the dough: it should be flexible but not too liquid.
- Transfer the dough to a pastry bag fitted with a smooth or fluted nozzle.
- Pipe the éclairs onto the prepared baking sheet, spacing them sufficiently.
- Bake for 25-30 minutes, until golden brown and puffed up. Do not open the oven door during cooking to prevent them from collapsing.
- Let the éclairs cool on a wire rack.
- Meanwhile, prepare the chocolate cream: Put the milk, sugar, cornstarch, and egg yolks in the food processor bowl. Set 7 minutes at 90°C, speed 4.
- Add the chopped chocolate and butter to the food processor bowl. Mix for 20 seconds at speed 4, until the chocolate is melted and the cream is smooth.
- Let the chocolate cream cool slightly before filling the éclairs.
- Poke 2-3 small holes under each éclair and fill generously with chocolate cream using a pastry bag or a spoon.
- Refrigerate the filled éclairs for at least 30 minutes before serving to allow the cream to firm up.
