Chocolate Eclair Doughnuts

Chocolate Eclair Doughnuts

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These light-as-air doughnuts taste just like chocolate eclairs and the best part? They’re made using pantry staples!

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These chocolate eclair doughnuts are actually called ‘crullers’ and are made using choux pastry which is deep-fried until crispy, puffed and golden. If (like me) you’ve been baking up more of a storm than usual during the COVID-19 lockdown, then you’re probably looking for something a little different to try but are still limited to what’s in your pantry (check out my 30 recipes you can make using pantry staples). These are also great if you don’t have an oven but still want to join the rest of the world in their baking spree!

Are you ready to make some doughnuts? Join me TODAY 31 March 2020 at 1pm as I take over Le Creuset’s Instagram stories and make these step-by-step. 

For the chocolate eclair doughnuts, you’ll need:

80g salted butter (or margarine), cut into small blocks
1 cup (250ml) water
110g cake flour (you can also use bread flour), sifted
3-4 large eggs, lightly beaten
Oil, for frying

Melt the butter in a heavy-based pot (I used my Le Creuset signature casserole) then add the water. Cover with the lid and bring to a rolling boil.

TIP: It’s important to bring the water to a boil with the lid on. We don’t want any water to evaporate as it will affect the ratios of the recipe. Remember, choux pastry rises from steam alone so we need to keep as much water in there as possible.

Immediately add all the flour at once. Mix until a smooth dough forms, cook for about 2-3 minutes or until the pastry pulls away from the sides of the pot and forms a ball. Transfer to a large Le Creuset mixing bowl and allow to cool until lukewarm.

Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry.  Place the pastry in a piping bag fitted with a star nozzle.

(Note: if you don’t have a piping bag or a nozzle, you can simple use a ziplock bag with one of the corners cut off)

Cut about 14 or 15 squares of baking paper approximately 8cm x 8cm. Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.

Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Transfer to the freezer and freeze for an hour.
(Note: Freezing is optional but it does help the doughnuts keep their sharp ridges while frying.)

About 20 minutes before the hour is up, fill a Le Creuset cast-iron casserole with about 10cm of oil. Heat over medium until it registers 190˚C on a thermometer.

Working in batches, frying two to three doughnuts at a time, placing them piped side down first.
Allow them to fry for 3-4 minutes on the one side until completely puffed up. Leave the baking paper squares on as long as possible – this causes steam which allows them to puff up more!
Flip the doughnuts then fry for another 3-4 minutes until golden brown. Remove from the oil and drain on paper towel. Allow to cool completely.

For the glaze, you’ll need:
165g icing sugar
35g cocoa powder
20g honey (or golden syrup)
35ml hot water

To make the glaze, sift the icing sugar and cocoa powder together. Mix the honey and hot water together then add to the icing sugar mixture to form a thick paste.

TIP: If you don’t have cocoa powder in your pantry, then you can make any flavour glaze you like – simply add 35g extra icing sugar and replace the water with lemon/orange juice, or add a drop of vanilla.

Dunk the eclair doughnuts in the chocolate glaze, allow the additional glaze to drip off, and then place on the wire rack. Repeat with the remaining doughnuts then eat them all at once because they’re best served on the day they’re made!

CHOCOLATE ECLAIR DOUGHNUTS
Yields 14
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Nutrition Facts
Serving Size
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Amount Per Serving
Calories 0
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% Daily Value *
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Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
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* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 80g salted butter or margarine, cut into small blocks
  2. 1 cup (250ml) water
  3. 110g cake flour or bread flour, sifted
  4. 3-4 large eggs, lightly beaten
  5. Oil, for frying
  6. GLAZE
  7. 165g icing sugar
  8. 35g cocoa powder
  9. 20g honey (or golden syrup)
  10. 35ml hot water
Instructions
  1. Melt the butter in a heavy-based pot (I used my Le Creuset casserole) then add the water. Cover with the lid and bring to a rolling boil.
  2. Immediately add all the flour at once. Mix until a smooth dough forms, cook for about 2-3 minutes or until the pastry pulls away from the sides of the pot and forms a ball. Transfer to a large mixing bowl and allow to cool until lukewarm.
  3. Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. The mixture is ready when it forms a ‘v’ shape when a spatula is lifted out of the pastry.
  4. Place the pastry in a piping bag fitted with a star nozzle.
  5. (Note: if you don’t have a piping bag or a nozzle, you can simple use a ziplock bag with one of the corners cut off)
  6. Cut about 14 or 15 squares of baking paper approximately 8cm x 8cm.
  7. Using a cookie cutter or other circular tool, draw a circle 6cm wide on a piece of paper. This will be your template.
  8. Using your traced circle as a guide, pipe circles onto the baking paper squares, ending each with a little flick of your wrist. Place on a baking sheet. Transfer to the freezer and freeze for an hour.
  9. (Note: Freezing is optional but it does help the doughnuts keep their sharp ridges while frying.)
  10. About 20 minutes before the hour is up, fill a heavy-bottomed saucepan with about 10cm of oil.
  11. Heat over medium until it registers 190˚C on a thermometer.
  12. Working in batches, frying two to three doughnuts at a time, placing them piped side down first.
  13. Allow them to fry for 3-4 minutes on the one side until completely puffed up. Leave the baking paper squares on as long as possible - this causes steam which allows them to puff up more!
  14. Flip the doughnuts then fry for another 3-4 minutes until golden brown.
  15. Remove from the oil and drain on paper towel. Allow to cool completely.
  16. To make the glaze, sift the icing sugar and cocoa powder together.
  17. Mix the honey and hot water together then add to the icing sugar mixture to form a thick paste.
  18. Dunk the doughnuts in the glaze, allow additional glaze to drip off, and then place on the wire rack.
  19. Repeat with the remaining doughnuts.
Notes
  1. TIP The doughnuts should be served on the day they’re made.
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Peppermint Crisp Tart Éclairs

Peppermint Crisp Tart Éclairs

Eclairs, meet peppermint crisp tart. I think you’ll get along quite nicely! In fact, I know you will because I tasted you (over and over again – just to be sure!) and you were delicious!


It wouldn’t be Heritage Day without me doing a twist on our classic South African dessert, peppermint crisp tart. Those layers of whipped cream, caramel, mint chocolate and coconut tennis biscuits seem to set every South African’s heart a-flutter. Mine included!  It’s why I’ve done so many twists on it! Let’s count ’em:

Caramel Peppermint Crisp Ice Cream Cake

Peppermint Crisp Hot Chocolate

Caramel Peppermint Crisp Ice Cream Sandwiches

Caramel Peppermint Crisp Cake

Chocolate Peppermint Crisp Fridge Bars

Caramel Peppermint Crisp Mousse Cake

Chocolate Peppermint Crisp Fridge Tart

Peppermint Crisp Tart Milkshakes

I’ve worked really hard to perfect my eclair recipe over the years and I’ve discovered the secret to getting that even shape that lines pastry shop windows is to rest the piped pastries before baking them – it makes so much sense! All that gluten you’ve worked up causes them to go wonky if you bake them straight away – just genius. I wish I remember where I’d read that handy little tip so I could thank the person. The crunchy caramel top is a must – it gives the illusion that the eclairs are coated in peppermint crisp caramel and gives a lovely crack when you bite into them. Just heavenly!  And if you’re really feeling creative, make your own tinned caramel – even if it’s just to eat it out the tin!

PEPPERMINT CRISP TART ECLAIRS

Makes 12

 

110g cake flour

80g salted butter, cut into small blocks

1 cup (250ml) water

3 large eggs, lightly beaten

 

Filling

1 can (400g) tinned caramel or make your own

500ml fresh cream

3g gelatine leaves

400g Peppermint Crisp chocolate bars, crushed

 

200g white sugar

Mini tennis biscuits, to decorate

 

To make the eclairs, sift the flour and salt together. Heat the butter and water until just melted then bring to a rolling boil. Immediately remove from the heat and add all the flour at once. Mix until a smooth dough forms, place back on the heat and cook for about 1 minute or until the pastry pulls away from the sides of the pot. Allow to cool completely. Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. Place the pastry in a piping bag fitted with a large fluted nozzle. Pipe long tubes of dough about 10 cm long onto a lined baking tray. Allow the eclairs to stand for 1 hour, for the gluten to relax. Bake at 200 degrees celsius (180 degrees fan-forced) for about 15 – 20 minutes or until puffed up and golden. Turn off oven, remove the puffs, pierce each with a skewer to allow steam to escape and immediately return to the oven to dry out for 15 minutes.

Make the filling by placing the tinned caramel in a bowl and whisk until smooth. Beat the cream until stiff peaks then fold into the caramel. Bloom the gelatin leaves by soaking them in cold water until completely soft. Squeeze out the water, place in a small bowl and microwave for 30 seconds until just melted. Whisk into the caramel filling mix along with ¾ of the peppermint crisp and place in a piping bag fitted with a large plain tip.

To assemble, make three small holes in the bottom of each éclair using a plain tip piping nozzle then pipe the filling into each hole. To make the topping, place the white sugar in a saucepan over medium heat with 1 tbsp water and bring to the boil. Allow to caramelize until golden brown then remove from the heat and allow to cool slightly. Dip the tops of the eclairs in the caramel then immediately crumble over the tennis biscuits and remaining peppermint crisp. Repeat with the remaining eclairs. Serve on the same day.

 

Chocolate Éclairs with Tiramisu Filling

Chocolate Éclairs with Tiramisu Filling

Baking captured my heart from a very young age and I can remember sitting on the floor in front of the oven watching the cupcakes steadily rise. It fascinated me and you’ll still sometimes find me sitting and peering through my oven door! There is something just so enchanting about combining a few ingredients and then watching the sticky batter magically rise into a perfectly fluffy cake. Choux pastry is the most miraculous of all; with no baking powder or yeast, a gooey, tacky dough miraculously inflates to form a pastry so light and airy that it threatens to float right off your fork. It’s hard to believe that choux pastry uses nothing but steam to rise to the occasion! I’ve given my good ol’ chocolate éclair recipe a modern touch here and filled the little puffs with a tiramisu filling; lashings of whipped cream, rich mascarpone, a shot of espresso and a hint of vanilla. Tiramisu seems like such an appropriate match to these chocolate éclairs – and not just because the word means ‘pick-me-up’!

Tiramisu chocolate éclairs

Makes 24

 

Choux Pastry:

1 cup cake flour

pinch salt

80g butter, cut into small blocks

1 cup water

4 eggs, lightly beaten

 

For chocolate éclairs:

200g The Kate Tin Dark BakIng Chocolate, melted

½ cup cream, whipped

½ cup mascarpone cheese, softened

1 shot espresso coffee

½ tsp vanilla essence

1 tbsp caster sugar

The Kate Tin Cocoa Powder, for dusting

 

Sift the flour and salt together. Heat the butter and water until just melted then bring to a rolling boil. Immediately remove from the heat and add all the flour at once. Mix until a smooth dough forms, place back on the heat and cook for about 1 minute or until the pastry pulls away from the sides of the pot. Allow to cool completely. Beat the eggs into the pastry a little at a time until smooth, shiny and of a piping consistency. Place the pastry in a piping bag fitted with a large fluted nozzle. It is now ready to be used as desired.For éclairs, pipe long tubes of dough about 10 cm long. Bake at 200˚C for about 15 – 20 minutes or until puffed up and golden. Turn off oven, remove the puffs, pierce each with a skewer to allow steam to escape and immediately return to the oven to dry out for 15 minutes. To assemble chocolate éclairs, dip the tops in melted chocolate and allow to set. Whip the cream until stiff before folding in the mascarpone, espresso, vanilla and sugar. Place in a piping bag and fill the éclairs. Dust with cocoa powder, if desired.

 

 

 

 

TIPS: 

* it is very important to beat the egg in a little at a time into the completely cooled dough

* sprinkle a little extra water on the tray before baking – the extra steam helps the pastry rise even more, making it lighter.

* don’t be tempted to open the oven and take a peak or your pastries may run out of puff!

STORAGE

* unfilled choux pastries can be stored in an airtight container for no more than 2 days – just pop them into the oven for a few minutes to crisp them up again.