Chocolate Eclair Donuts
Ingredients: Sugar, Egg yolks, Cornstarch, Milk, Butter · 60 min cook time · 350kcal · ₩13,600
Ingredients
50g Sugar, 6ea Egg yolks, 20g Cornstarch, 500ml Milk, 100g Butter, 250ml Water, 150g Flour, 4ea Eggs, 200g Chocolate ganache, 100g White chocolate ganache, 20g Shaved chocolate, 10g Confetti sprinkles, 20g Chopped white chocolate, 20g Chopped pistachios
Instructions
1. Whisk sugar and yolks.
2. Add cornstarch and whisk until combined.
3. Add 1/3 cup hot milk and whisk well.
4. Whisk in the remaining milk.
5. Strain the mixture into a saucepan.
6. Heat on medium-high, whisking until thick and bubbling. Set aside to cool.
7. In a separate saucepan, bring butter and water to a boil.
8. Dump flour into the boiling butter/water mixture and stir until a dough forms.
9. Transfer the dough to a bowl.
10. Add eggs one at a time and mix well with a hand mixer until fully incorporated and smooth.
11. Transfer the choux pastry to a piping bag.
12. Pipe the choux into circles on a parchment-lined baking sheet. (I traced circles on the back of the parchment paper as a guide.) You can add more choux if it looks too thin.
13. Brush with an egg wash for a beautiful finish.
14. Bake at 425°F for 15 minutes, then reduce heat to 375°F for 20-25 minutes, or until golden brown and puffed.
15. Once cooled, fill the choux donuts with the prepared pastry cream.
16. Dip some donuts in chocolate ganache and top with shaved chocolate.
17. Dip some donuts in white chocolate ganache and top with confetti sprinkles.
18. Dip some donuts in chocolate ganache and top with chopped white chocolate.
19. Dip some donuts in white chocolate ganache and drizzle with chocolate.
20. Dip some donuts in chocolate ganache and top with chopped pistachios.
21. Dip some donuts in white chocolate ganache and top with more chopped pistachios.
22. Enjoy your chocolate eclair donuts!
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