So a little while ago I had a go at Courtesan au chocolat, and with Wes Andersson’s snappy little video, it went marvellously well as the video is so fantastically simple to follow.
Choux pastry is known to haunt the nightmares of so many top pastry chefs and impressive amateurs alike. So when it started so well I thought I must have missed something, they wouldn’t rise, or perhaps they would taste horrid. But after piping them out and popping them in the oven for 25-30mins. They came out light and fluffy which a crisp shell and a centre begging to be filled to the brim with crème pâtissière.
Once I got my confidence up, I tried chocolate eclairs and they went equally as well.
So now I bring to you the deliciousness that is double chocolate orange eclairs!
Basically follow Anderson’s fabulous video with a few small adjustments, but here is all what you need so you don’t have to continuously pause to get your list of ingredients!
For the Pastry
1 cup plain flour
1 cup fresh water
1/4 lb (1 stick) butter
4 eggs beaten in a bowl
A pinch of salt
A larger pinch of sugar
For the chocolate orange crème pâtissière
1 1/2 cups whole milk
400g sem-sweet chocolate (or dark chocolate of atleast 80% cocoa solids)
3 egg yolks
1/4 cup sugar
2 spoons cocoa powder
1 tbspn flour
1 tbsp Cornstarch to thicken
1 large oranges rind and squeeze half the juice in too
100g dark chocolate
a splash of milk (or cream if you prefer)
Follow the recipe as per Anderson’s video with these additions:
- Instead of the various sizes of choux buns, in this instance we make elongated eclairs as per my demo below:
- mix in the orange rind and juice into the crème pâtissière before you leave it to cool prior to piping into your eclairs
- Melt down your chocolate with a splash of milk in a bowl over a boiling pot of water to drizzle, dip or spread over your eclairs.
Enjoy and let me know if you’ve tried any fun variations on this fool proof recipe!
I’m thinking next stop, chocolate & salted caramel eclairs would be a killer combination!