Pear and chocolate eclair
– choux pastry,
– pears in syrup,
– and chocolate ganache.
Materials used
– Micro-perforated baking mat
– Ancel 210 bloom gelatine
– Fluted piping tip
– Pastry bag
Ingredients
Chocolate ganache
✔60g single cream
✔60g milk chocolate
✔120g single cream
✔2g gelatine
Pears in syrup
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
The recipe
For 5 to 6 éclairs
Pears in syrup
✔2 – 3 pears
✔Powdered sugar
✔Liquid vanilla
Peel the pears and remove the centre with a vegetable peeler. Cook the pears in a pan filled with water, caster sugar and liquid vanilla. Drain the pears, leave to cool slightly then chill until ready to assemble.
Chocolate ganache
✔60g single cream
✔60g milk chocolate
✔120g single cream
✔2g gelatine
Heat 60g of liquid cream in a saucepan. Remove from the heat and pour over the chocolate, melted in the microwave, and the gelatine, softened in a bowl of cold water, in three batches. Then pour over the remaining cold cream. Mix, cover with cling film and chill for at least 4 hours.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 tablespoon sugar
✔2 or 3 eggs (depending on size)
Heat the water, milk, butter, salt and sugar in a saucepan.
Add the flour all at once and stir well to dry out the dough for 2 to 3 minutes.
Then gradually add the beaten eggs, mixing well between each egg.
Poach the éclairs on a baking tray covered with a micro-perforated baking mat and sprinkle with a mixture of icing sugar and cocoa butter powder. Bake at 170°C for 35 to 40 minutes (time may vary depending on oven). Bake at 175°C for 35 to 40 minutes (time may vary depending on oven). Place a tea towel over the oven door to allow the steam to escape. Leave to cool on a wire rack.
Assembly
Cut the top off the éclairs. Fill with diced pears in syrup, drained well on kitchen paper to avoid softening the éclairs. Close the éclairs.
Remove the ganache from the fridge and whip it with an electric mixer. Fill a piping bag with the ganache and poach it on top of the éclairs. Decorate with pieces of pear.
