Chocolate Eclair Day 2024 is on Saturday, June 22, 2024: im having a problem with my eclairs?

Saturday, June 22, 2024 is Chocolate Eclair Day 2024. National Chocolate Eclair Day: For rock legends and your sweet ... National Chocolate Eclair Day:

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Sweet choux dough, chocolate, cream and icing this sensational looking oh-so tasty pastry snack may be the star of Chocolate Eclair Day. Coming initially from from France within the nineteenth century, eclairs are known a popular cake around the globe.

Chocolate Eclairs

Choux Pastry (from Martha Stewart’s Baking Handbook) – makes 3 dozen

1 cup water

1/2 cup (100g) butter

1 tsp sugar

1/2 tsp salt

1 1/4 cup flour

4 eggs, plus 1 egg white if needed

Chocolate Pastry Cream (adapted from Baking – From my home to yours)

2 cups whole milk

4 egg yolks

6 tbsp sugar

3 tbsp cornstarch

pinch of salt

190g semisweet chocolate, melted

2 1/2 tbsp butter (didn’t use)

Chocolate Glaze

170g semisweet chocolate

6 tbsp butter

2 tsp corn syrup

Make the pastry

Preheat oven to 340°F. Line 3 baking sheets with parchment paper.

Combine 1 cup water, butter, sugar, and salt in a medium saucepan over medium-high heat. Bring to a boil, and immediately remove from heat. Stir in flour. When flour is combined, return to heat. Cook, stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.

Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low speed, until slightly cooled, about 1 minute. Add eggs, one at a time, on medium speed, letting each one incorporate completely before adding the next. Add final egg a little at a time until the batter is smooth and shiny. Test batter by touching it with your finger and lifting to form a string. If a string does not form, the batter needs more egg. If you have added all the eggs and the batter still doesn’t form a string, add the extra egg white, 1 tbsp at a time, until it does.

Fill a pastry bag fitted with a 1/2-inch (Ateco No. 806) tip with pate a choux batter; pipe out oblong shapes, about 3 inches long and 1 inch wide, onto prepared baking sheets at 2-inch intervals.

Bake until golden. Let cool on sheets on wire racks.

The pastries can be kept in airtight containers for 2 days, without filling.

Make the cream

In a medium bowl, combine egg yolks and sugar. Add cornstarch and whisk until smooth and pale yellow. Set aside.

In a medium saucepan, heat the milk over medium-high heat until it begins to steam. Whisking constantly, add half the hot milk to the egg-yolk mixture. Stir until smooth; add combined mixture back to remaining hot milk in the pan. Bring mixture to a boil, whisking rapidly to prevent scorching. Remove from heat, and stir in melted chocolate. Transfer to a bowl, press a piece of plastic wrap directly onto surface until ready to use. If not using immediately, refrigerate in an airtight container for up to 3 days.

Make the Glaze (make it after the eclairs are all filled)

In a double-boiler or microwave oven, melt the chopped chocolate and butter until smooth. Add the corn syrup and stir well. Use immediately.

Assemble the eclairs

Cut the pastries lengthwise, but don’t split the two halves. Fill with the cold pastry cream. Dip tops in the glaze and let set for 15 minutes.

How long will home made french chocolate eclairs last? Overnight?

If filled, basically no more than a day. If unfilled, up to two days if stored in a paper sack which is taped shut. Not recommended for more than overnight, but can be held. This will keep them dry and crisp. I try to never go more than one day but have had to a few times. They lost a little of their texture but not enough to be a bother once they were filled.

Store in a cool place!!

Here is a favorite web site which will give you lots of really great information.

Bon Appetit!