Delicious choux pastry shells, filled with pastry cream and topped with chocolate ganache. Add some edible golden stars to add some sparkle, making them perfect for Christmas or New Years.
Éclairs
Yield:
±16
Prep Time:
40 minutes
Cook Time:
30 minutes
Additional Time:
1 hour
Total Time:
2 hours 10 minutes
Choux Pastry filled with Pastry cream, topped with Dark Chocolate Ganache.
Ingredients
- 1 Batch of Choux Pastry
- 1 Batch of Pastry Cream
- some Dark Chocolate Ganache
- Optional: edible Golden Stars
Instructions
- Draw lines of 10cm long, 5cm apart from one another, on a piece of baking paper.
- Turn over the baking paper and place it onto a baking tray.
- Preheat your oven to 180 degrees Celsius.
- Prepare choux pastry dough.
- Pipe lines of choux pastry onto the baking paper, following the guidelines.
- Bake for 20 to 30 minutes.
- Let them cool at room temperature
- Cut three holes in the bottom of each of them.
- Place pastry cream into a piping bag. NOTE: It's easier to fill them if you used a small metal piping tip.
- Fill with pastry cream.
- Refrigerate for about 30 minutes.
- Dip the tops in dark chocolate ganache.
- Refrigerate until ganache has set, about 30 minutes.
- Optional: Place edible gold stars on top.