1 pound Puff Pastry
Éclair Paste:
4 ounces Milk
1 3/4 ounces Unsalted butter
1/8 teaspoon Salt
2 1/2 ounces All-purpose flour
2 Eggs
Filling:
Pastry Cream (Crème Pâtissière), as needed
Caramel:
10 ounces Granulated sugar
4 ounces Water
Garnish:
City Chocolate, as needed
1 pint Heavy cream, cold
3 ounces Semisweet chocolate, melted
Servings: 10
1. Roll out the puff pastry to form a 10-inch (25-centimeter) square; reserve in the refrigerator.
2. Make the éclair paste by combining the milk, butter and salt in a medium-heavy saucepan. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs one at a time, beating well after each addition.
3. Fit a piping bag with a large plain tip; fill it with the éclair paste. Line a baking sheet with parchment paper. Pipe the dough onto the baking sheet to form small circles about the size of quarters. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs.
4. Bake at 450°F (230°C) until uniformly puffed and golden, approximately 10 minutes. Reduce the heat to 375°F (190°C) and bake an additional 15-20 minutes. Test for doneness by opening a puff. The inside should be totally dry. Set aside to cool on a rack.
5. Place the puff pastry on a parchment-paper-lined baking sheet and, with a 10-inch (25-centimeter) round cake pan inverted over the dough, trace a circle using a sharp knife. This will be the base for the cake. Remove the excess dough and prick the circle of puff pastry all over with a fork; set in the refrigerator to rest for 15 minutes.
6. Bake the puff pastry at 425°F (220°C) until puffed and golden, approximately 20 minutes. Reserve at room temperature.
7. Fit a piping bag with a #2 tip; fill it with pastry cream. Make a hole in the bottom of each puff using a small paring knife. Fill each puff with pastry cream and reserve.
8. To make the caramel, combine the sugar and water in a saucepan and cook until golden brown. Immediately remove from heat. Using a fork, dip half of each cream puff into the warm caramel and place on a tray lined with parchment paper. When the caramel has set, turn each puff and dip the uncoated half in the caramel. Immediately arrange the puffs, flat side up, along the edge of the cooled puff pastry to form the wall.
9. Spread an even layer of City Chocolate over the center of the pastry.
10. Whip the cold cream until soft peaks form. Fold half of this cream into the 3 ounces (90 grams) of melted chocolate and set aside.
11. Spoon the remaining whipped cream into a pastry bag fitted with a #8 plain tip. Pipe about five rows of Hershey's Kiss-shaped domes over the chocolate filling, leaving even spaces between the rows. Fill the bag with the chocolate-flavored cream and repeat, filling the spaces between rows. Chill until serving time.
Servings: 10
Éclair Paste:
4 ounces Milk
1 3/4 ounces Unsalted butter
1/8 teaspoon Salt
2 1/2 ounces All-purpose flour
2 Eggs
Filling:
Pastry Cream (Crème Pâtissière), as needed
Caramel:
10 ounces Granulated sugar
4 ounces Water
Garnish:
City Chocolate, as needed
1 pint Heavy cream, cold
3 ounces Semisweet chocolate, melted
Servings: 10
1. Roll out the puff pastry to form a 10-inch (25-centimeter) square; reserve in the refrigerator.
2. Make the éclair paste by combining the milk, butter and salt in a medium-heavy saucepan. Bring to a boil. Add the flour all at once. Mix quickly with a wooden spoon until a ball forms on the spoon and the flour is evenly moistened. Transfer to a bowl and add the eggs one at a time, beating well after each addition.
3. Fit a piping bag with a large plain tip; fill it with the éclair paste. Line a baking sheet with parchment paper. Pipe the dough onto the baking sheet to form small circles about the size of quarters. With a finger dipped in cold water, flatten the point on top of each puff. Drop the pan on the counter to set the puffs.
4. Bake at 450°F (230°C) until uniformly puffed and golden, approximately 10 minutes. Reduce the heat to 375°F (190°C) and bake an additional 15-20 minutes. Test for doneness by opening a puff. The inside should be totally dry. Set aside to cool on a rack.
5. Place the puff pastry on a parchment-paper-lined baking sheet and, with a 10-inch (25-centimeter) round cake pan inverted over the dough, trace a circle using a sharp knife. This will be the base for the cake. Remove the excess dough and prick the circle of puff pastry all over with a fork; set in the refrigerator to rest for 15 minutes.
6. Bake the puff pastry at 425°F (220°C) until puffed and golden, approximately 20 minutes. Reserve at room temperature.
7. Fit a piping bag with a #2 tip; fill it with pastry cream. Make a hole in the bottom of each puff using a small paring knife. Fill each puff with pastry cream and reserve.
8. To make the caramel, combine the sugar and water in a saucepan and cook until golden brown. Immediately remove from heat. Using a fork, dip half of each cream puff into the warm caramel and place on a tray lined with parchment paper. When the caramel has set, turn each puff and dip the uncoated half in the caramel. Immediately arrange the puffs, flat side up, along the edge of the cooled puff pastry to form the wall.
9. Spread an even layer of City Chocolate over the center of the pastry.
10. Whip the cold cream until soft peaks form. Fold half of this cream into the 3 ounces (90 grams) of melted chocolate and set aside.
11. Spoon the remaining whipped cream into a pastry bag fitted with a #8 plain tip. Pipe about five rows of Hershey's Kiss-shaped domes over the chocolate filling, leaving even spaces between the rows. Fill the bag with the chocolate-flavored cream and repeat, filling the spaces between rows. Chill until serving time.
Servings: 10
Last edited by a moderator:
