Remembering the delicious desserts I had the pleasure to try on my trip to Egypt!
When visiting Egypt, I was able to dig into some of the most delicious desserts I have ever tried. But my favorite treat, by a mile, was the eclairs so I wanted to be able to make them anywhere I was. Learn about the recipe to make the cream-filled delight possible!
The first component of this dessert is the puff pastry made of choux (which actually means cabbage shaped), it is the basis and the pastry used in other desserts like cream puffs.
1. To make the choux combine 1 Cup of water and 1 stick of unsalted butter in a pot until it starts to boil.
2. Once boiling turn down the heat to low, and add 1 Cup of flour, 2 Tablespoons of sugar, and ¼ Teaspoon of salt to the water/butter mixture.
3. When it is all well combined set aside to cool completely in a nice bowl, otherwise when you add your eggs they will scramble! As it cools preheat your oven to 400* F.
4. Once nice and cool add 4 eggs, one at a time, until smooth and combined. Should have a thick paste consistency. Transfer this mixture into a piping bag with a big round tip.
5. Line two large pastry sheets with parchment paper and pipe 6 five-inch long logs onto each sheet. These will bake in the oven for 10 minutes at 400* then turn down the heat to 325* and bake for another 30 minutes.
While that bakes we can make the chocolate glaze and filling! The filling is usually a pastry cream that creates a vanilla contrast to the rich chocolate glaze. Personally, I like whipped cream as my filling so we are going to make that version here.
6. To start the cream in a pot add 2 cups heavy whipping cream with 2 vanilla bean strings on medium heat until it starts to simmer.
7. Let simmer for three minutes before transferring it to a mixing bowl, without the vanilla bean strings, and using the whisk attachment start on a medium speed. Quickly add 1 ½ Cups of powdered sugar and let whip until it thickens up to desired texture.
8. The chocolate glaze will just be a simple mixture of 4 ounces of bittersweet chocolate and 4 tablespoons of unsalted butter over a double boiler until melted. Once melted, take off heat and let cool to thicken up.
By now the Eclairs shells should be done baking and allowed time to cool before construction. But once cool, the fun begins!
9. Fill each Eclair shell with cream until full and follow up with a dip into the chocolate glaze. Place finished Eclairs to the side to set for a few minutes.
10. When they have set dig in to enjoy the deliciousness and don’t forget to Keep Whipping!!!
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