Éclairs by Joakim Prat (Maître Choux) are one of the most requested desserts in London right now. They are often sold out before the shop is closed. Here is Joakim’s magical recipe:
- 200g whole milk
- 300g water
- 240g butter
- 10g sugar
- 8g salt
- 375g flour
- 500g eggs (approx. 10 eggs)
- First preheat your oven to 180 degrees, fan off, and to the minimum humidity setting.
- Bring to boil the milk, water, butter, sugar and salt in a pan, keeping a close watch on it. As soon as it is boiling, add the flour and stir firmly with the spatula for one minute or so, until the mix doesn’t stick to the sides of the pan anymore – when it no longer sticks that means it is ready.
- Take the pan off the heat and add the eggs little by little until the mixture is smooth but not too runny. The hard part in making choux pastry for an untrained eye is in this step: if the mix is too thick it needs more eggs, however, the eggs must be added slowly because if it becomes too runny then it will not rise when cooked. Chef’s tip: Trace a deep line into the choux pastry with your spatula. If the line closes up slowly, then it’s ready!
- Transfer the choux pastry into your pastry bag and pipe it into an éclair shape on a lined baking tray. Do not pipe them too close together as they need space to rise. The recipe should make 20 pieces.
- Bake for 35 minutes until golden.
- 20g sugar
- 90g egg yolk
- 40g maizena
- 550g whole milk
- 40g butter
- 240g Cacao Barry Tanzanie chocolate 75% (melted)
- 150g whipping cream
- Mix the sugar with the egg yolk and the maizena to get a smooth mixture and keep aside.
- Bring the milk to a boil then add half of the boiling milk into the mixture, stir, and pour everything back into the same pan. Bring to a boil for 3 minutes.
- Add in the butter and the melted chocolate, blend with a hand blender until smooth, then cover and put in the fridge.
- Once the chocolate mixture is cold, whip the cream then add it to the mix and blend one last time.
- 150g whipping cream
- 90g sugar
- 30g Cacao Barry Extra Brute cacao powder
- 7g of soaked vegetable gelatin leaves
- Soak the gelatin in cold water.
- Pour the cream and sugar together into a pan and bring to a boil.
- Add the cacao powder and boil for 3 minutes while stirring.
- Add in the gelatin while the mix is still hot and blend with a hand blender, before allowing it to cool in the fridge.
- Cut a small hole at the base of your éclair, and pipe the cream into it until its whole length is completely filled.
- Put the chocolate glaze in the microwave, mix with a hand blender for texture and dip the top part of the éclair into the chocolate to get the glazing where you want it to be.
- Decorate as you like then they are ready to be served.