Good chocolate is a must.
I swear these look just like donuts.
Chocolate Eclair Donuts
- 2 cups whole milk
- 1/2 vanilla bean, split lengthwise (or 1 TBS vanilla paste and i TBS vanilla extract)
- 6 egg yolks
- 2/3 cup sugar
- 1/4 cup cornstarch
- 1 TBS cold unsalted butter
- 1 cup water
- 8 TBS unsalted butter (1 stick)
- 1/2 tsp salt
- 1 1/2 tsps sugar
- 1 cup all-purpose flour
- 3 egg, plus 1 extra if needed (I used four)
- 1 egg
- 1 1/2 tsp water
- 1/2 cup heavy cream
- 1/2 cup semi-sweet chocolate coarsely chopped
White Chocolate Glaze:
- 1/2 cup heavy cream
- 1/2 cup white chocolate coarsely chopped
For the Filling:
- In a medium saucepan, heat the milk and vanilla bean to a boil over medium heat.
- Immediately turn off the heat and set aside to infuse for 15 minutes.
- In a bowl, whisk the egg yolks and sugar until light and fluffy.
- Add the cornstarch and whisk vigorously until no lumps remain.
- Whisk in 1/3 cup of the hot milk mixture until incorporated.
- Whisk in the remaining hot milk mixture, reserving the saucepan.
- Pour the mixture through a strainer back into the saucepan.
- Cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
- Remove from the heat and stir in the butter. Let cool slightly.
- Cover with plastic wrap, lightly pressing the plastic against the surface to prevent a skin from forming. Chill at least 2 hours or until ready to serve. The custard can be made up to 24 hours in advance. Refrigerate until 1 hour before using.
For the Ganache:
- Combine the chocolate and cream in a bowl and microwave for a few 30 second bursts.
- Cover and let stand for 5 minutes then whisk until smooth.
For the Pastry:
- Preheat the oven to 425 degrees.
- Line a sheet pan with parchment paper.
- In a large saucepan, bring the water, butter, salt and sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat.
- Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds.
- Return to the heat and cook, stirring about 30 seconds.
- Scrape the mixture into a mixer fitted with a paddle attachment (or use a hand mixer).
- With the mixer running at medium speed, add 3 eggs, 1 egg at a time.
- Stop mixing after each addition to scrape down the sides of the bowl.
- Mix until the dough is smooth and glossy and the eggs are completely incorporated.
- The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl.
- If the dough is still clinging to the beaters, add the remaining 1 egg and mix until incorporated.
- Pipe the choux into circles and then brush with the egg wash.
- Bake at 425F for 15 minutes then reduce heat to 375F for 20-25 min or until golden brown.
- Fill the cooled donuts with pastry cream, you might want to cut small holes in the bottom for easy piping.
- Dip in chocolate ganache and decorate.