Pate a Choux. A little intimidating at first? Sure. But it doesn’t have to be, my friends. My first time out of the gate with Pate a choux was with a great and simple chocolate eclair recipe from one of my favorite blogs, Tartelette. One my husband’s best friends came over one night for some male bonding. They watched the Simpons Movie and a Korean horror flick–I made these and watched Ace of Cakes. Ian and Zack complete devoured them. And by devoured, I mean that I walked into the living room 30 minutes later to wrap up the uneaten ones, and they were completely gone and the plate was licked clean. Do you think I am kidding?
Enjoy these and then click over to Tartelette’s blog to see the other two desserts she made to go with these!
Eclairs With Dark Chocolate Espresso Mousse: (serves 4)
1 cup all-purpose flour
1 tablespoon sugar
1 cup water
1/2 cup butter
Heat oven to 375F. Heat water, sugar and butter in 3-quart saucepan to a rolling boil. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute. Remove from heat. Transfer to the bowl of a stand mixer and let cool a few minutes. Beat in eggs, one at time making sure the eggs are well incorporated each time. The dough should have the consistency of thick mayonnaise. Fill a pastry bag fitted with a plain round tip with the batter and pipe fingers of dough about 3-4 inches long on a parchment lined baking sheet. Bake until puffed and darker brown on top, 20 minutes, let cool completely before filling with the mousse. You’ll have more than just for 4 servings but you can freeze the shells for up to 3 months.
Dark Chocolate Espresso Mousse:
3/4 cups bittersweet chocolate, chopped
1/4 cup unsalted butter
1/4 cup espresso
2 egg yolk
1 Tb sugar
1 cup heavy cream
Combine the chocolate, butter and espresso in a small saucepan over low heat until the chocolate melts and stir until combined.
In a separate bowl, whisk the egg yolk and sugar until pale. Fold the chocolate into the egg mixture. Whip the cream to soft peaks and fold it into the chocolate base. Refrigerate one hour before using. Fill the eclairs with the mousse. Dip them into the chocolate glaze. Let set in the fridge
1/2 cup dark chocolate
1 Tb butter
2 Tb cream
Melt the chocolate in the microwave, add the butter and cream and stir until combined