Éclair Sundaes
- Level: Intermediate
- Yield: 10 sundaes
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 252
- Total Fat
- 14
- Saturated Fat
- 8
- Carbohydrates
- 29
- Dietary Fiber
- 1
- Sugar
- 13
- Protein
- 4
- Cholesterol
- 66
- Sodium
- 122
- Total: 2 hr 20 min (includes cooling time)
- Active: 30 min
Ingredients
Pâte à Choux:
3/4 cup water
6 tablespoons unsalted butter
3/4 teaspoon sugar
1/4 teaspoon fine salt
1 cup bread flour
2 extra-large eggs, beaten
Ganache:
1/2 cup chopped chocolate (60% cacao)
1/4 cup heavy cream
1 teaspoon light corn syrup
Sundaes (ingredients can be homemade or store-bought):
1/2 cup strawberry sauce and/or 1/4 cup caramel sauce
1 1/2 pints ice cream (1 to 3 flavors; I like to use vanilla, strawberry, and green tea)
1 1/4 cups whipped cream
1 1/2 tablespoons nonpareils
10 maraschino cherries
Directions
- For the pâte à choux: Preheat the oven to 375 degrees F. Line a half sheet pan (18 by 13 inches) with parchment paper. To create a template for the éclairs on the parchment paper, draw three circles, each 1 1/4 inches in diameter, in a row and touching each other. (Each template of 3 circles will create 1 éclair.) Repeat to draw a total of 10 templates, spacing them slightly apart. Flip the parchment over on the sheet pan and set aside.
- Combine the water, butter, sugar, and salt in a medium saucepan and bring to a boil. Decrease the heat to low. Stir in the flour and cook, stirring constantly, for 2 minutes, to create a roux.
- Transfer the roux to a stand mixer fitted with the paddle attachment. Mix on low speed for 2 minutes. With the machine running on low speed, gradually add the eggs in 3 batches, mixing after each addition until each batch is incorporated. Stop the mixer and scrape the bowl very well. Mix for 1 more minute.
- Transfer the pâte à choux to a pastry bag fitted with a medium round tip. Pipe 1 choux to fill each circle on the prepared templates.
- Dip your fingertip in water then gently press the top of each choux to remove any peaks.
- Bake for 30 minutes, then rotate the sheet pan. Decrease the oven temperature to 350 degrees F and bake for 20 more minutes.
- Allow the éclairs to cool completely on the sheet pan.
- Make the ganache: Place the chocolate in a medium heatproof bowl. Combine the cream and corn syrup in a small saucepan or microwave-safe bowl and cook over medium heat or microwave on high until just scalding, 2 to 3 minutes on the stovetop or 20 to 30 minutes in the microwave.
- Pour the scalding cream over the chocolate and whisk until fully incorporated and the ganache is smooth and glossy.
- Assemble the sundaes: Once cool, cut each éclair in half horizontally using a serrated knife. Spoon some of the caramel and/or strawberry sauce onto the bottom half of each éclair, then using a 1 1/2-tablespoon ice cream scoop, place a total of 3 scoops of ice cream on the bottom half (1 scoop on each bottom choux). Close the éclairs, then drizzle some of the ganache onto each top choux.
- Pipe (I use a small star tip) some of the whipped cream onto each choux. Sprinkle with nonpareils. Top each sundae with 1 of the maraschino cherries. Enjoy!