Preheat oven to 385°F (195°C). Line baking sheets with parchment paper.
This French café classic is about as impressive as it gets. Choux pastry is filled with delicate lemon-brandy cream and topped with decadent ganache. Heavenly.
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Ingredients
Preheat oven to 385°F (195°C). Line baking sheets with parchment paper.
In a saucepan, add butter, salt, sugar, water and milk; bring to a boil.
Add flour, all at once, and stir vigorously with a wooden spoon until a tight dough forms and pulls away from the side of the pan. Transfer dough into bowl of stand mixer and let cool for 3-4 minutes.
With mixer on lowest speed, add eggs 1 at a time, making sure the egg is completely incorporated before adding the next egg.
Once all eggs have been added and the mixture is smooth, add brandy extract.
Place dough into piping bag fitted with a round tip. Pipe immediately into golf ball sized shapes or log shapes, 2-in (5 cm) apart on prepared baking sheets.
Bake for 30 minutes and DO NOT open the oven door.
Remove from oven and cut a small hole with a paring knife immediately into each pastry to release steam. Let cool at room temperature on a wire rack.
Pipe Chocolate Pastry Cream into hole in each éclair and apply Chocolate Orange Glaze to top of each éclair.
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