Pair with Dusi Essence
Recipe from Jesse Macquarrie
Ingredients:
Stainless steel saucepan, Silpat-lined baking sheet, pastry bags with small round & French tips
Directions:
Preheat oven to 375° F.
Place the water, butter, salt, and granulated sugar in a stainless-steel saucepan and heat over medium heat, stirring occasionally. Gradually bring the mixture to a boil, remove the pot from the heat, and add the sifted flour, stirring vigorously to form a ball of dough.
Return the saucepan to the stove over medium heat and let the dough cook for an additional 2–3 minutes, stirring constantly.
Remove the saucepan from the heat, transfer the dough to a large mixing bowl, and mix gently for 2–3 minutes to allow it to cool below 160° F. Add the vanilla.
In a separate bowl, crack the eggs and whisk thoroughly to combine. Using a hand mixer or spatula, add the egg mixture to the dough in 5–6 additions, mixing each addition well before adding more. Stop adding eggs when the dough starts to get a sheen and looks glossy (you may not need to use all of the egg mixture).
Place the dough in a 16-inch pastry bag fitted with a ½-inch French star tip, secure the bag opening, and set it aside. Line a baking tray with a silicone baking mat. Set aside a bowl of water and a bowl of confectioner’s sugar with a small mesh strainer.
Hold the pastry bag at a 45-degree angle with the French star tip touching the silicone baking mat. Pipe 8–10 eclairs (4–5 inches in length).
Dip your finger in water and pat the ends of the éclairs to flatten the pointed ends. Sift some confectioner’s sugar over each éclair.
Bake éclairs on the middle rack of your oven for 25 minutes or until golden brown. Once golden, prick each of the éclairs with a sharp toothpick or skewer on one end, then bake for an additional 5–10 minutes until dark golden brown.
Remove éclairs from the oven and immediately prick them on the other end. Allow to cool for about 10 minutes, then transfer onto a wire rack. Repeat steps 7–10 with any remaining dough.
Add the milk and vanilla to a medium saucepan and bring to a boil over medium-high heat. Once boiling, remove immediately and set aside.
Place the sugar, whole egg, yolks, cornstarch, cocoa powder, cardamom, and salt in a medium bowl and whisk until thick and smooth.
Slowly pour half of the hot milk in a thin stream into the egg mixture while whisking constantly to temper the eggs.
Add the egg mixture back to the remaining warm milk in the saucepan and heat over medium, whisking vigorously until it starts to thicken (2–5 minutes). Bring the mixture to a gentle boil, then drop the heat to low and add the chocolate chips. Whisk until the chocolate is completely melted.
Remove the custard from the heat and add the butter, whisking until thoroughly combined. Pour the custard into a bowl and cover the surface with plastic wrap, making sure the plastic wrap is touching the entire surface to prevent a skin from forming on top.
Allow the custard to cool to room temperature, then refrigerate for a minimum of 2 hours or until completely chilled.
Place the chocolate pastry cream in a 16-inch pastry bag fitted with a small round tip (5–10mm in diameter). Use the tip to make 3 holes in the bottom of each éclair, then fill the holes with pastry cream.
Place the chocolate chips in a large bowl.
Heat the cream and salt in a small saucepan until just simmering, then pour it over the chocolate chips. Add the corn syrup and butter and stir until fully melted and glossy.
Dip the top of each filled éclair in the chocolate glaze, then place on a wire rick to allow the glaze to set. Serve at room temperature or chilled.
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