Foodie Blog

Perfect Choux Pastry

February 2011

Éclairs are made from choux pastry which is a recipe simple in theory but difficult in application. The reason is the varying weight of eggs. Too much or too little egg and choux pastry flops horribly in the oven looking more like a baked puddle or a solid brick cake. Another problem is cooking time. Éclairs should be baked until very dry and evenly dark brown in colour. Only when the pastry is baked dry can it contain the moisture of whipped cream or pastry cream without collapsing.

I ran a few tests on the recipe to check a theory of mine. In recipe testing the biggest struggle is to find the perfect weights to create the best end product. How much egg to add is the main issue so after a few tests I stumbled on the magic formula! Match the weight of eggs to the flour and you shouldn’t have any more problems. Use digital scales to measure the exact weights in grams for the best results.

Chocolate Éclair Ring Cake

225mls water
100g butter
20g caster sugar
150g plain flour
¼ teaspoon salt
150g beaten egg
300ml cream
additional 25g caster sugar
1 tablespoon Kahlua
additional 80mls cream
150g milk chocolate

Preheat the oven to 180°C on the fan bake setting. Line a tray with non-stick baking paper and draw with a ball point pen, a circle 18cm in diameter. Place a medium-sized pot on the heat with the water, butter and sugar. Bring to a simmer them remove from the heat. Add the flour and salt then stir until very well combined. Add the beaten eggs and stir until smooth.

Spoon the mix into a piping bag fitted with a large plain nozzle. Pipe a thick ring of mix around the inside of the penned circle on the tray. Pipe another circle directly on top of the first ring to give the cake height. Place in the oven for 20 minutes then turn down the heat to 160°C and bake a further 20 minutes. Leave to cool.

With a bread knife, slice the ring in half through its width. Whip the cream, 25g sugar and Kahlua together until firm whipped. Bring the 80mls cream to a simmer in a medium-sized pot and add the chocolate. Stir together until smooth. Place the base of the ring on a serving plate. Spoon on the cream keeping the surface a little roughed up. Place on the top of the ring. Spoon over the chocolate sauce letting some drips fall over the sides. Chill until serving time.

Serves 6

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