Chocolate Eclairs (with Baileys Buttercream filling)

Bailey's buttercream eclairs

Using the same Choux Puff recipe, accompanied with ideas of interesting flavors, created a variation of the similar dessert - Baileys Buttercream Eclairs.


Choux Puff Ingredients:

• 1/2 cup all-purpose-flour
• 1/2 tsp caster white sugar
• 1/4 tsp salt
• 1/4 cup unsalted butter
• 1/2 cup water (slightly lesser by 1/4 cup)
• 2 eggs (beaten)

Steps:
1) In a bowl, sift flour + sugar + salt. Set aside.

2) Melt and boil butter + water in a pot over medium flame. Remove from heat.

3) Quickly but gently add the sifted flour mixture in, keep stirring with a wooden spoon/spatula. Return pot to low heat, keep stirring will dough comes away from sides.

4) When dough turns into thick smooth ball, off the flame. Slowly pour in egg 1 tbsp by tbsp. Mix well till mash-potato-like paste.

5) Spoon into piping bag (DIY piping bag, click here to learn how to DIY). Pipe out long stripes of dough about 2 inches each.

6) Dip a fork into water and use it to create line-patterns on each dough. (This is the classic elcair look ^^)

7) Bake 15mins at 200°C, then reduce oven temperature to 170°C and bake another 30mins-40mins.

8) Once baked, let air out by slitting a tiny pocket at sides with a butter knife and cool 15mins.


Bailey's Buttercream Ingredients:

• 4 tbsp unsalted butter
• 30ml baileys (approx 2 tbsp)
• 2 cups powdered sugar (add amount till right consistency)
• 1/4 tsp salt

Steps:
1) Cream butter with mixer till smooth.
2) Add salt & whisk well blended.
3) Add a bit of Baileys, whisk and add a bit more till complete.
4) Slowly add in tablespoon of powdered sugar bit by bit till cream consistency.


Completing Steps:
1) Use piping bag to fill the eclairs with the bailey's buttercream.
2) Melt some coating chocolate (my favorite is the dark chocolate!), use a spoon and coat the top of each elcairs with chocolate.
3) Best is to chill the eclairs first before serving!


ENJOY!

Chocolate Mousse Choux Puff

(Make about 16 puffs of approx 4-5cm diameter each)

Chocolate Mousse:

• 3oz (85g) bittersweet chocolate
• 1/4 cup unsalted butter (room temperature)
• 1/3 cup powdered sugar
• 1 egg yolk
• 1 egg whites
• 1/2 tsp vanilla extract

(1) Chop chocolates in pieces. Melt chocolates over a double-boiler.

(2) While chocolates are melting, using an electric mixer, beat butter + sugar till fluffy.

(3) Add egg yolk in and beat till smooth.

(4) Gradually beat in melted chocolate & add vanilla extract.

(5) In a separate bowl with clean electric mixer, beat egg whites till stiff peak.

Tip: You must beat egg white with cleaned mixer that is grease-free.

(6) Fold egg whites into chocolate mixture & chill the mousse first.

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Choux Puff:

• 1/2 cup all-purpose-flour
• 1/2 tsp white sugar
• 1/4 tsp salt
• 1/4 cup unsalted butter
• 1/2 cup water (slightly lesser, minus 1 tbsp)
• 2 eggs (lightly beaten)

[Preheat oven 200°C]

(1) Boil butter + water in a pot. On other hand, in a bowl, mix [flour + sugar + salt] (A).

(2) Stir till butter melted & starts to boil. Remove pot from heat.

(3) Immediately sift in all flour mixture (A) at one go & stir quickly with an wooden spatula/spoon.

(4) Return to heat on low flame, stir till dough becomes smooth & comes away from sides of the pot. Remove from heat.

(5) Add in egg bit by bit (tbsp by tbsp), stir upon each addition till mashed potato-like paste consistency.

Tip: Even if eggs were not fully used up, stop adding when consistency has reached.

(6) Pour paste into piping bag to pipe out puff OR use a spoon to drop a dome shape mold onto baking sheet on pan.

(7) Bake 15mins on 200°C. Take out & slit a hole with fruit knife at the side of each puff to let out air.

(8) Put puffs back to oven and bake for another 30mins-40mins at 177°C.

Assemble:

- Use fruit knife, cut the slits of each puff wider to fill the mousse.

- For me, I used a butter knife to spread the chocolate mousse into the puff.

You may skip the above step & pipe the chocolate mousse from the bottom of each puff (poke a hole at the bottom & squeeze in mousse).

- Finally... Serve!

Tip:
You may use ziploc/plastic bag. Get a tall glass & put the bag over the glass.
Make sure one corner of the bag is in the center & at the bottom of the glass.
Scoop the mousse into the bag while in the glass.
Remove bag from the glass & push the mousse downward and twist the top opening to lock the bag.
Snap off the bottom corner with scissors & being piping!

ENJOY!~!~!