Crafting Coveted Chocolate Bavarians: A Decadent Dessert Adventure

Bavarian cream-filled chocolate eclairs are a decadent dessert that can be made and enjoyed at home. This classic French pastry consists of oblong choux pastry shells filled with cream or custard and topped with a chocolate glaze, ganache, or fondant icing. While making eclairs from scratch can be time-consuming and challenging, the effort is well worth it for a spectacular dessert. The process involves making the choux pastry, preparing the Bavarian cream filling, and creating a chocolate topping, which can be done in advance and assembled just before serving.

Making the Bavarian cream

Ingredients:

• Milk
• Heavy/whipping cream
• Butter
• Vanilla extract
• Salt
• Sugar
• Flour
• Egg yolks

Step 1: Combine Milk, Sugar, Flour, and Salt

In a saucepan, combine the sugar, flour, and salt. Stir these ingredients well to ensure there are no lumps. Then, slowly add milk and continue stirring until you have a smooth mixture. You can use a whisk to ensure there are no lumps.

Step 2: Cook the Mixture

Place the saucepan over medium heat and cook the mixture. Keep stirring continuously until it thickens and starts to boil. This should take around 8-10 minutes. You will know it is ready when it coats the spoon well.

Step 3: Prepare the Egg Yolks

In a separate small bowl, beat the egg yolks slightly with a fork. Take a small amount of the heated milk mixture and slowly add it to the egg yolks, constantly stirring to avoid cooking the eggs. Continue doing this until you have added around half a cup of the milk mixture to the eggs.

Step 4: Combine the Mixtures

Now, slowly pour the egg yolk mixture back into the saucepan with the rest of the milk mixture. Keep stirring as you do this. Place the saucepan back on medium-low heat and continue cooking for about 8 minutes, or until the mixture thickens again. Do not let it boil.

Step 5: Add Vanilla and Butter

Once the mixture has thickened, remove it from the heat. Stir in the vanilla extract and butter until they are well combined. The butter should be cut into small pieces to help it melt faster.

Step 6: Chill the Custard

Cover the surface of the custard with plastic wrap and chill it in the refrigerator for about 2 hours. This will help the custard set and thicken further.

Step 7: Beat the Heavy Cream

In a separate bowl, beat the heavy/whipping cream until stiff peaks form. You can use an electric mixer or a stand mixer for this step. This process should take around 5-7 minutes.

Step 8: Combine the Custard and Whipped Cream

Gently fold the whipped cream into the chilled custard using a rubber spatula. Be careful not to overmix, as you want to keep the mixture light and airy.

Step 9: Fill the Eclairs

Once your eclairs are baked and cooled, you can fill them with the Bavarian cream. You can either pipe the cream into the eclairs or cut a slit in the side and fill them using a spoon.

Your Bavarian cream is now ready to be used as a filling for your chocolate eclairs! This cream has a rich, creamy texture and a delicate vanilla flavor that pairs perfectly with the chocolate. Enjoy your delicious dessert!

Preparing the choux pastry

Ingredients:

• Water
• Butter
• Salt
• Sugar
• Flour
• Eggs

Method:

• Prepare the Liquid Mix: In a medium-sized saucepan, combine water, butter, salt, and sugar. Place the saucepan on medium heat and stir the mixture occasionally until it comes to a boil. Ensure that the butter melts completely, and the salt and sugar dissolve before the mixture boils.
• Add Flour: Once the mixture reaches a boil, remove the saucepan from the heat and immediately add all the sifted flour. Use a wooden spoon or a heat-proof spatula to vigorously stir the mixture. Continue stirring until the flour is fully incorporated, and the mixture forms a ball of dough. Make sure to remove any lumps that may form.
• Cook the Dough: Return the saucepan to medium heat and cook the dough for an additional 2-3 minutes. Keep stirring and mixing until you see a film of dough forming at the bottom of the saucepan. This step is crucial to evaporate excess water from the dough.
• Cool the Dough: Transfer the dough to a large mixing bowl and gently mix it for about 2-3 minutes to release steam and cool it down. Alternatively, you can flatten the dough along the wall of the mixing bowl to expedite the cooling process. The dough should be cool enough to touch and have a temperature of under 160°F.
• Add Eggs: In a separate container, crack and whisk the eggs. Once the dough has cooled, add the eggs in small increments, mixing well after each addition. You can use a stand mixer or a spatula to incorporate the eggs. The dough will initially be slimy but will become smoother and shinier as you add more eggs. Stop adding eggs when the dough starts to get a glossy sheen and is not too runny.
• Test the Consistency: To check if your dough has the right consistency, use one of these methods:

• Drag your finger along the surface of the dough to create a trough. The sides of the trough should remain upright and not collapse into the dough.
• Place a rubber spatula upright in the dough and slowly lift it. If the dough forms a V shape at the end of the spatula, the consistency is correct.

• Prepare for Piping: Transfer the choux pastry dough into a large pastry bag (about 16 inches) with a French star tip (1/2 inch wide). If desired, you can use a cardboard guide or a wooden skewer to ensure your eclairs are of equal length.
• Pipe the Eclairs: Line a baking tray with a silpat mat or parchment paper. Pipe 4-5 inch long choux pastry cases onto the prepared baking tray, leaving about 2 inches of space between each one. Pipe 8-10 eclairs on a half sheet baking tray. Maintain a 45-degree angle while piping, and make sure the ends of the piped cases are slightly larger than the middle.
• Finish and Dust: Gently twist the piping tip at the end of each piped case to prevent the dough from lifting. Use a damp finger to pat down any pointed ends. Dust each eclair case with confectioner's sugar to add a slight sweetness and a delightful crunch.
• Bake the Eclairs: Preheat your oven to 375°F or 400°F. Place the baking tray in the middle rack of the oven and set the timer for 25 minutes. After 25 minutes, check if the eclairs have turned golden brown. If they have, quickly open the oven door and prick each eclair with a toothpick or skewer on one end to release the steam. Close the oven and bake for an additional 5-10 minutes until the eclairs turn a darker golden color.
• Cool and Fill: Remove the eclairs from the oven and prick the other end of each pastry case. Let them cool down completely in a draft-free area. Once cooled, the eclairs are ready to be filled with your choice of filling, such as vanilla or chocolate pastry cream.

Piping the eclairs

Now, for the fun part: piping the eclairs!

First, you'll need to transfer your dough into a pastry bag or a zip-top bag. If you're using a zip-top bag, cut a 3/4-inch opening in one of the corners of the bag. You can use a large spoon or rubber spatula to transfer the dough into your chosen bag.

Next, it's time to start piping! Pipe 2-3 inch "logs" onto your prepared baking sheet. These should be about 1 1/2 inches in width and 3 inches in length. Don't make them flat—try to pipe them so they're almost an inch high. You can play around with the shape and design of your eclairs if you want, as choux pastry is very easy to manipulate.

Once you've piped your desired number of eclairs, smooth the tops if necessary. Now, they're ready for the oven! Place the baking sheet in the centre of the oven and bake for 10-12 minutes, or until the pastries start to turn golden-brown.

After the initial bake, remove the eclairs from the oven and use a sharp knife to slit each pastry. Return them to the oven and allow them to dry out for around 30 minutes.

Take the eclairs out of the oven and they're ready to be filled with your delicious Bavarian cream!

Baking the eclairs

Preheat your oven to 400°F. Line a large baking sheet with unbleached parchment paper and set it aside.

In a medium or small saucepan, heat milk, butter, and salt until the butter melts and the milk begins to simmer. Remove the pan from the heat and add the flour, stirring vigorously. Return the pan to the heat and continue to stir vigorously until the mixture begins to form a ball.

Remove the pan from the heat and allow the dough to cool for about five minutes, or until it is no longer too hot to touch. Transfer the dough to a stand mixer, if you have one, and start mixing. Add the eggs one at a time, mixing well after each addition.

Transfer the dough to a pastry bag or a zip-top bag. Cut a 3/4-inch opening in the end or corner of the bag. Pipe 2-3 inch "logs" onto the parchment-lined pan, smoothing the tops if necessary.

Place the pan in the centre of the oven and bake for 10-12 minutes, or until the pastries begin to turn golden-brown. Remove the pastries from the oven and slit each one with a sharp knife. Return them to the oven and allow them to dry out for about 30 minutes.

Take the pastries out of the oven and they are now ready to be filled with Bavarian cream.

Filling and decorating the eclairs

Once your eclairs are baked and cooled, it's time to fill and decorate them!

Filling the eclairs

There are two ways to fill your eclairs with cream. Firstly, you can use a bismarck tip to insert the tip of the piping bag from the ends of the eclair and fill it from both sides. Once filled, wipe the ends of any excess cream. Secondly, you can use a star tip to make three holes on the bottom of the eclair shell and fill it from the bottom. Again, wipe off any excess cream.

Decorating the eclairs

For the classic chocolate eclair, dip each filled eclair in chocolate glaze. The simple trick to getting a beautiful glaze is to dip them rather than pouring the glaze over the eclairs. Evenly dip each eclair in the warm chocolate glaze and gently turn it in the glaze to get an even coating. Once coated, gently shake the eclair to allow the excess chocolate glaze to drip down. Using a paper towel or toothpick, wipe off any excess chocolate glaze along the edges of your chocolate eclair. Then, place it on a wire rack and allow the glaze to set.

For a simpler decoration, you can dust the eclairs with powdered sugar or just the tops with granulated sugar for a crunch.

Storing the eclairs

Filled eclairs can be kept for about four days. Place them on a parchment paper-lined tray in a single layer and freeze for about an hour. Once frozen, place them in an airtight container, in layers if needed, separating each layer with parchment paper. Then put them back in the freezer.

Defrost frozen eclairs by keeping them at room temperature for about an hour.

Frequently asked questions