Sweets and drinksBaked GoodsEurope and North AmericaAbout 1 hour 30 minutes
Chocolate glazed custard eclairs come in three parts: a hollow choux shell, a smooth thick custard filling, and a layer of ganache over the top. They work because the thin crisp shell wraps around cool cream. The hardest part is the shell, since dough taken a little short or a little far will not puff hollow.
The eggs go in one at a time, each beaten in completely before the next. Tipping all four in at once thins the dough, so the eclairs spread on the tray and the insides stay solid.
This batch weighs about 1.4kg, at roughly 225 calories per 100g.
Method
Put 125ml of cold water, 125ml of oat milk, half a teaspoon of salt, 100g of unsalted butter and 1 teaspoon of kOBE Monk Fruit Blend into a nonstick pot, bring it to a gentle boil so the butter melts through, then turn off the heat.
Tip all 140g of flour into the pot and stir fast with a wooden spoon until the dough comes together.
Set the pot back over low heat for about 1 minute, stirring until the dough pulls away from the sides. Let it cool for 2 to 3 minutes.
Crack the eggs into the dough one at a time, beating smooth after each one until all 4 are in. The dough is ready when a spoonful lifted out does not slide off.
Load the dough into a piping bag fitted with a large star tip, pipe long bars onto a tray lined with baking paper, and pipe a smaller line of star over each one.
Heat the oven to 200 degrees C for about 12 minutes, bake the shells for about 20 minutes until golden and evenly puffed, then take them out to cool.
Make the filling: put 250ml of oat milk, 2 egg yolks, 36g of kOBE Monk Fruit Blend, 4 small teaspoons of flour, 1 small teaspoon of cornstarch, 50g of butter and the vanilla into a pot, set it over low heat and stir steadily until it thickens, then turn off the heat and let it cool.
Whip 70g of chilled oat cream and fold it into the cooled custard to finish the filling.
Melt 53g of unsweetened dark chocolate chips in a bowl set over a pot of hot water, add 18g of finely ground kOBE Monk Fruit Blend and stir until smooth and glossy.
Heat 70ml of whipping cream to a gentle boil, pour it into the chocolate bowl, stir until combined, and leave it 7 to 8 minutes to thicken.
Slit the side of each shell or cut it in half and pipe the cream into the middle.
Run lines of ganache over the tops, pack them into a box and put them in the fridge.
Tips
The choux dough is ready when a spoonful clings without sliding off, and this is the single most important marker for shells that puff hollow.
Do not open the oven during the first fifteen minutes, because escaping heat collapses the shells.
Let the shells cool completely before piping in the filling, since warm shells melt the cream.
Let the ganache thicken before glazing, because glazing too early lets the chocolate run down the sides.
If the shells come out thin, sandwich two together with the cream in between for a fuller eclair.
Need kOBE Monk Fruit Blend?
The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.