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)
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.