One of my absolute favorite recipes I had the privilege of learning in culinary school was ecliares, formally known as “pate a choux”. Roughly translating to “shoe pastry”, these traditional french goodies consist of: a hollow baked shell with a sweet cream filling, topped with smooth and shiny chocolate ganache. Now, eclairs have never been one of my favorite sweet treats, although, after trying one that was fresh and homemade it changed the whole game. The fluffy shell filled with the cold pastry cream paired exquisitely well with my dark chocolate ganache and took me to dessert heaven.
So, how do you make this delicious and mouth-watering chocolate heaven you ask? Easy my friend, just sit back and take notes.
First things first, if you are wondering what this amazing thing called chocolate ganache is, it’s a glaze, icing, and/or filling for pastries. It’s simply made from chocolate and cream and you can change the consistency factoring in how much of each you use. For the ratio, used here, I did equal parts of both – 8oz of chopped chocolate and 8 oz of heavy whipping cream. The real secret to a perfectly smooth consistency is the technique. I personally did half dark chocolate and half semi-sweet chips, but chopped both to the same size for even melting. I then brought my cream to a scold over medium heat in a saucepan – that’s right under a boil. AND this is so important to not go over a boil! As soon as you see that film starting to form and air bubbles tighten, remove from heat and slowly pour over the chopped chocolate.
Please note that the cream covers almost all of it, but there were a few pieces acting with a God complex, and that’s ok. Patience my friend….
Now…. the final test, DO NOT TOUCH FOR 2 WHOLE MINUTES.
This helps melt the chocolate fully before folding it into a smooth sauce. You should try to avoid whisking or stirring heavily to keep out air bubbles. There you have it, a ready to dip, pour, cover anything and everything chocolate sauce. After topping off my eclairs, I used the leftover chocolate to pour over some fresh fruit (for my treat). The possibilities are endless with what you can do with chocolate ganache!
So, roll up your sleeves, get your sweet tooth ready, and start melting my fellow snobs!!!
CHOCOLATE GANACHE RECIPE
8 oz – Chocolate of your choice – chopped ( you may also use chips if you’d like)
8 oz – Heavy Cream ( Heavy whipping cream works best but Half and Half can work too if that is all you have, it will just be more thin.)
DIRECTIONS
STEP 1 – Heat Cream to a scald – meaning almost a boil
STEP 2 – Place chopped chocolate in heat safe bowl, I prefer glass.
STEP 3 – CAREFULLY pour heated cream over chopped chocolate. LET SIT UNTOUCHED FOR TWO WHOLE MINUTES!!! If the cream doesn’t cover all of the pieces it’s ok. The chocolate will melt together.
STEP 4 – After the two minutes, gently mix together the chocolate and cream to form a smooth consistency. I use a whisk so I can scrape the sides of the bowl and watch it fall off the tip.
STEP 5 – Use almost immediately while warm. It can be stored in fridge for up to a week. It does thicken as it sits, and becomes a great fruit spread when cold.
The Authentic Food Snob 