Hello DFK fans –
After a long hiatus we are back with our first video recipe and boy is it a good one! Let me first briefly say how thankful I am to have so many supporters out there who have expressed both their dismay at the lack of new DFK posts and also encouragement for the launch of the video format. Speaking of the format, I’d love to hear from you about what you DON’T like (in a constructive way would be nice, but if you have to yell, that’s ok) so that I can better improve the experience for you!
For those of you who enjoy reading and enjoy reading what I have to say, rest assured I will not abandon the pen (…or keyboard) and I’ll still be posting essays on various culinary topics. Ok, on to the eclair.
Savvy Devil’s Food Kitchne-ers may recall I have shared a chocolate eclair recipe once before. This is true. But! With the video format I can show a myriad of details in how I manipulate various stages of the recipe that I could never capture in static images, so I want to show you the process again. If you’d like to check out the original analog version, have at it here.
Eclair are a wonderful and versatile fundamental in anyone’s baking bag of tricks, most specifically mastering pate a choux. For that reason alone I hope you give the recipe a try! As I’ve mentioned before, I choose to fill my eclair with cremeux as opposed to pastry cream, not the least because I prefer the richness and creaminess of cremeux. Just as importantly, though, cremeux (or custard if you aren’t fancy French) can be frozen, which makes it much more versatile than pastry cream, which has a short shelf life and can’t be frozen without turning into a watery mess.
You’ll also notice that the chocolate cream is decidedly milk chocolate, but I’ve added a touch of very dark chocolate (91%) which takes some of the sweetness edge off and adds a deep, cocoa note to it that I really enjoy (and hope you do too). A little chocolate glaze, a touch of gold leaf, and we’re off to the eclair races.
Cheers – Chef Scott