Tuesday, May 3, 2011

Pierre Hermé’s Chocolate Éclairs

Makes 20-24 Eclairs

1 recipe of Pierre Hermé’s Pâte à Choux (Choux Pastry)
1 recipe of Chocolate Pastry Cream by Pierre Hermé
1 recipe of Chocolate Glaze by by Pierre Hermé

1) Slice the éclairs horizontally, using a serrated knife and a gently sawing motion. Set aside the
bottoms and place the tops on a rack over a piece of parchment paper.

2) The glaze should be barely warm to the touch (between 95 – 104 degrees F or 35 – 40
degrees C, as measured on an instant read thermometer). Spread the glaze over the tops of
the éclairs using a metal icing spatula. Allow the tops to set and in the meantime fill the
bottoms with the pastry cream.

Recipe is from DailyDelicious.

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