Darren's Giant Chocolate Eclair
Darren took the classic éclair to new heights with this showstopping creation: a giant éclair made of delicate choux pastry, filled with silky salted caramel cream and topped with rich chocolate glaze. For that extra touch of indulgence, Darren’s decadent dessert was finished with shimmering gold candied cocoa nibs.
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COOKING TIME: 2:15 hours
Makes 1
INGREDIENTS
Choux Pastry:
200ml water
80g unsalted butter, softened, diced
3 tsp caster sugar
1 tsp salt flakes
160g plain flour, sifted
4 eggs, lightly beaten
Salted Caramel Cream:
6g (3) gelatine leaves (gold)
Iced water, for gelatine
220g caster sugar
180ml pure cream
4 large eggs, lightly beaten
170g unsalted butter, softened, diced
1 tsp salt flakes
Chocolate Glaze:
8g (4) gelatine leaves (gold)
Iced water, for gelatine
45g cocoa powder
135g caster sugar
105g water
80g pure cream
Candied Cocoa Nibs:
90g water
100g caster sugar
Pinch of salt flakes
65g cocoa nibs
Gold lustre dust
METHOD
Preheat the oven to 200°C (fan-forced). Line a large baking tray with perforated silicone mat.
Prepare the choux pastry: In a medium saucepan, combine water, butter, sugar, and salt. Bring to a simmer over medium heat, stirring to dissolve the butter, sugar and salt. Remove from heat and add the flour all at once, mixing vigorously with a wooden spoon until the mixture comes together is a sticky, thick paste. Return the saucepan to medium the heat and stir continuously for 2-3 minutes to dry out the paste slightly.
Transfer choux paste to the bowl of a stand mixer fitted with a paddle attachment and beat on medium-high speed for 30 seconds to cool slightly. Gradually add the beaten eggs in small increments, beating well after each addition until fully incorporated. The dough should be shiny, smooth, thick but have a pipeable consistency.
To pipe the choux: using Darren’s double piping technique, prepare two piping bags. Fill the first with choux paste and cut a 3cm hole at the tip. Pipe the paste from the first bag into the second bag forcefully, to eliminate any air pockets. Cut a 2.5cm hole in the second bag.
Using a ruler as guide, evenly pipe one large éclair, 40cm long, diagonally onto the prepared baking tray. Smooth any ridges with a wet palette knife or the back of a spoon. dipped in water to avoid sticking.
Bake the éclair: Bake for 20 minutes at 200°C, do not open the oven during baking time. Then reduce the temperature to 180°C and bake for another 15 minutes. Finally, lower the temperature to 130°C and bake for an additional 10 minutes.
Prepare the salted caramel cream: Soak gelatine leaves in ice-cold water until soft. In a large saucepan, add sugar and cook over medium heat, shaking the pan occasionally, until sugar melts and turns to a deep amber colour. Be careful not to burn the caramel. Turn off heat and carefully pour in the cream (it will bubble up), whisk until the caramel dissolves in the cream and set aside to cool slightly.
For the salted caramel: Place lightly beaten eggs into a large bowl, pour one-third of the caramel mixture over the eggs, whisking continuously to temper the eggs. Add the remaining caramel and whisk well. Return the mixture to the saucepan and cook over low heat, stirring continuously with a rubber spatula, until the mixture reaches 82°C and has thickened (be careful not to cook the eggs). Remove from heat, squeeze moisture from gelatine leaves, add to cream mixture, stirring until dissolved.
Place diced butter in a tall jug, add the caramel cream. Using a stick blender, blend until smooth. Pour into a glass bowl sitting in an ice bath, stirring occasionally until chilled.
Prepare the chocolate glaze: Soak gelatine leaves in ice-cold water until soft. In a medium saucepan, combine cocoa powder, sugar, water, and cream. Bring to a boil, cook for 1 minute, stirring constantly, then remove from heat, squeeze excess water from gelatine and add stirring, until dissolved. Strain the glaze through a fine sieve into a bowl and set aside in the fridge to set.
Prepare the candied cocoa nibs: In a small saucepan, combine water, sugar, and salt. Bring to a boil, add cocoa nibs and simmer gently for 2-3 minutes. Strain through a fine sieve, discarding the syrup. Spread the nibs on a lined baking tray and bake at 180’C for 8-10 minutes until dark and shiny. Remove from the oven and allow to cool.
Assemble the éclair: Using a serrated knife, cut the éclair horizontally, remove any soft interior paste.
For the 1st glaze: Transfer chocolate glaze into a pouring jug, it should be set slightly but pourable. Place the éclair lid on a wire rack over a baking tray and pour half the chocolate glaze to cover the lid. Allow to set.
Add cooled cocoa nibs to a bowl and toss in gold lustre dust. Set aside.
Transfer chilled caramel cream to a stand mixer fitted with a whisk, whisk until pale, light and fluffy. Fold through sea salt flakes. Transfer to a piping bag.
For the 2nd glaze: Pour remaining chocolate glaze over the lid.
To serve: Pipe caramel cream generously into the base of the eclair. Place the glazed top half of the éclair onto the piped caramel cream, arrange pieces of gold candied cocoa nibs on top to decorate. Transfer to platter and serve.
