Ingredients
Choux Pastry
- 100 grams (3.55 ounces) butter
- 250 grams (8.80 ounces) water
- 0.5 teaspoon salt
- 150 grams (5.30 ounces) flour
- 4 eggs
Apple Filling
- 120 grams (4.25 ounces) apples
- 80 grams (2.80 ounces) apple juice
- 20 grams (0.70 ounces) butter
- 15 grams (0.55 ounces) sugar
- 1 teaspoon cinnamon
- 3 grams (0.10 ounces) gelatin
- 18 grams (0.65 ounces) water
Whipped Ganache
- 50 grams (1.75 ounces) cream 33% (1)
- 45 grams (1.60 ounces) milk
- 190 grams (6.70 ounces) milk chocolate
- 50 grams (1.75 ounces) peanut butter
- 250 grams (8.80 ounces) cream 33% (2)
- 2.5 grams (0.10 ounces) gelatin
- 15 grams (0.55 ounces) water
Equipment
- Mixing Bowl
A sturdy mixing bowl is essential for combining all your ingredients. Look for one with a non-slip base to make mixing easier.
- Spatula
Use a heat-resistant spatula to stir your dough and fillings. A silicone spatula is ideal for scraping down the sides of your bowl.
- Pastry Bag
A pastry bag is crucial for forming perfect eclair shapes. If you don't have one, a ziplock bag with a cut corner can work in a pinch.
- Silicone Molds
Use portioned silicone molds for the apple filling, helping it set quicker and making it easier to assemble your eclairs.
- Baking Sheet
A baking sheet lined with parchment paper ensures your eclairs bake evenly without sticking.
Instructions
Step 1
- Place the water and butter in a saucepan and heat until the butter melts. Cut the butter into smaller pieces for quicker melting.
- Mix the flour and salt separately, then gradually add to the saucepan. Stir constantly until a crust forms at the bottom. Remove from heat and allow the dough to cool slightly.
- Add the eggs one at a time, stirring well after each addition. You can also use a mixer with a hook attachment for this step.
- Transfer the dough to a pastry bag and pipe eclairs onto a baking sheet.
- Bake at 170°C (338°F) for 45-50 minutes.
Step 2
- Soak the gelatin in water and let it swell.
- Peel and dice the apples into small cubes.
- In a saucepan, combine butter, sugar, and cinnamon. Once the butter melts, add the apples and stir.
- Pour in the apple juice and simmer until the apples are soft.
- Add the swollen gelatin and mix well. Make sure the gelatin fully dissolves to avoid any lumps.
- Pour the filling into silicone molds and freeze. If using one large mold, you can cut the filling into portions later.
Step 3
- Soak the gelatin in water and let it swell.
- Mix cream 33% (1) with the milk and heat to 80°C (176°F). Add the swollen gelatin and stir.
- Melt the chocolate and pour the heated mixture over it. Blend until smooth, then add the peanut butter and blend again.
- Pour in the cold cream 33% (2) and mix well. Chill the mixture in the refrigerator overnight.
- Whip the ganache on medium speed until it reaches a smooth consistency.
Step 4
- Cut the tops off the baked eclairs.
- Fill the bottoms with some whipped ganache, then add a piece of frozen apple filling.
- Top with more whipped ganache and place the tops back on.
- Decorate with chocolate and mint leaves as desired. You can also drizzle melted chocolate for an elegant touch.
Servings
Imagine this: you’re having a cozy get-together with friends, and you whip out these **homemade eclairs**. 🌟 They’re perfect on their own, but let's get creative!
Serve them chilled, straight from the fridge, for a refreshing sensation. Pair them with a **hot cup of coffee or tea** ☕ to balance the sweetness.
If you're all about the extras, try drizzling some **caramel sauce** 🍮 over the top, or sprinkle a little sea salt to give it that sweet and savory kick.
You could also create a mini **dessert buffet** by pairing the eclairs with fresh fruit like berries or a side of creamy vanilla ice cream. 🍓🍦 The possibilities are endless; let your imagination and taste buds lead the way!
Variations
Our eclair recipe can easily be made to fit a gluten-free or vegan diet without sacrificing any flavor! 🌱
Gluten-Free Variation: Simply substitute the regular flour with a high-quality gluten-free flour blend. Make sure it’s one designed for baking to get that perfect texture.
Vegan Variation: Replace the butter with a non-dairy alternative like margarine, and use aquafaba (chickpea water) instead of eggs. Opt for a plant-based gelatin substitute and vegan cream and chocolate for the ganache. 🌍
Faq
- Why did my eclairs deflate after baking?
This is usually due to the oven temperature being too low or opening the oven door too soon. Make sure your oven is preheated correctly and avoid peeking!
- How can I tell if my choux pastry is the right consistency?
The dough should be smooth, thick, and sticky, forming a peak when you lift the spatula.
- How do I store leftover eclairs?
Keep them in an airtight container in the refrigerator for up to 3 days. The filling and ganache can be made in advance and stored separately.
- Can I freeze the eclairs?
Yes, you can freeze the filled eclairs without the final ganache topping. Thaw them in the fridge before serving and adding the ganache.
- How do I make sure my ganache doesn’t split?
Ensure your cream is not too hot before combining it with the chocolate, and use a blender to emulsify it evenly.
- What’s the best way to fill the eclairs?
Using a pastry bag, pipe the ganache into the eclairs through a small cut or a pre-made hole in the pastry.
