Chyrel's Recipes From Friends

Mint Chocolate Ganache Covered Ecleirs Recipe

Mint Chocolate Ganache Covered Ecleirs

3 tablespoons corn syrup
6 ounces heavy cream
12 ounces dark chocolate, chopped
1/2 teaspoon vanilla extract
1 tablespoon peppermint extract

1 cup water or milk
1/2 cup butter (4 tablespoons)
1/2 tsp salt
1 Tbsp sugar if making a sweet -pastry
1 cup flour
4 eggs (1 cup)

Vanilla Custard:
1 vanilla bean
1 cup Half-and-half
3 egg yolks
4 Tbsp granulated sugar
1/2 cup whipping cream


In a small saucepan combine the corn syrup and heavy cream. Bring to a simmer and add the chocolate. Stir until smooth. Remove from the heat and add the vanilla extract and mint extract. Let cool slightly. Use to cover éclairs.

Place liquid, butter, salt and sugar, if using, in a medium saucepan and bring slowly to a simmer. Turn off heat and add the flour all at once. Stir vigorously with a wooden spoon until it forms a ball. Return to medium heat to dry the paste so it will have the maximum puffing ability: turn the ball around in the pan, pressing it against the sides and flipping it over, until butter starts oozing out and the paste no longer sticks to your fingers. Remove from heat and let cool a bit. Turn the paste into a medium bowl or the bowl of an electric mixer fitted with a paddle and beat in the eggs, one at a time, with a wooden spoon or the paddle. Each time you add an egg, the mixture will become slippery and messy but will then come together, at which point you can add the next egg. Load mixture into pastry bag with a round tip (1/2 or 1-inch depending on size puff desired) and pipe out as required. Bake in a preheated 400 F for 10 min then lower the temperature to 350 and keep baking for other 15 more min. Do not open the door of the oven or the dough will collapse. Let cool fill and top with ganache. Fill with whipped cream or vanilla custard.

Split vanilla bean open lengthwise. Place in a heavy saucepan. Add half-and-half. Bring to a boil. Cook over medium-low heat for about 10 minutes. Remove vanilla bean. In a bowl, beat egg yolks and sugar until smooth and creamy. Add a little hot half-and-half, whisking. Pour this mixture back into saucepan. Bring to a boil, whisking constantly until thick and creamy. Do not boil or custard will curdle. Remove custard sauce from heat. Beat until smooth. Whip cream until soft peaks form. Add to vanilla custard.



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