TOLEDO, Ohio — Check out this recipe for éclairs as made by Brianna Stewart of Jera's Heavenly Sweet on Jan. 30.
Choux Chocolate Ganache
White chocolate mousse
4oz softened cream cheese
7oz white chocolate
1- ⅓ cup heavy whipping cream separated
Red gel food coloring (optional)
1) In a Medium saucepan, combine water, milk, butter, sugar and salt. Bring to a boil over medium heat then remove from heat and stir in flour all at once with a wooden spoon.
2) Once flour is incorporated, place back over medium heat about 2 minutes stirring constantly until dough comes together into a smooth ball and a thin film forms on bottom of pan.
3) Transfer to a large mixing bowl and beat using an electric hand mixer on medium speed for 1 minute to cool the mixture slightly. Add eggs, 1 at a time, allowing each egg to fully incorporate between additions. Beat until dough is smooth.
4) Pipe eclairs over parchment lined baking sheet lined using a 1/2” round tip. Pipe 4 inch long strips, keeping them 1inch apart.
5) Bake at 425˚F for 10 minutes. Without opening oven, reduce temp to 325˚F and, bake 30 minutes longer or until golden brown. Transfer to wire rack to cool.
6) In small glass bowl, melt white chocolate and ⅓ cup of heavy whipping cream together in the microwave in 30 second increments until smooth, then set aside to cool.
7) Beat softened cream cheese until smooth then add ganache mixture and beat it together. Beat 1 cup of remaining heavy whipping cream until stiff peaks and fold it into the first mixture. Refrigerate until ready to use.
8) Melt semi-sweet chocolate and heavy whipping cream together until smooth and let cool slightly.
9) Cut small slit in one short end of the cooled eclair and, using a piping bag or sandwich baggie, pipe mousse in until you see it coming out the open end.
10) Carefully turn eclair upside down and dip into chocolate ganache, then turn right side up and let firm up. Repeat with remaining eclairs.
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