Chocolate eclairs with red wine pears

Name: Chocolate eclairs with red wine pears
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 15
Ingredients: 1 leaf Gelatine; 250 g white couverture; 300 g Whipped cream; 1 (approx. 150 g) Pear; 125 ml dry red wine; 1 heaped tablespoon sugar; 1 TABLESPOON Cornstarch; 75 g Butter; 7-10 Tbsp Salt; 175 g Flour; 4 Eggs (size M); 150 g Dark chocolate coating; 1 TEASPOON Oil; baking paper

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 15

1 leaf Gelatine
250 g white couverture
300 g Whipped cream
1 (approx. 150 g) Pear
125 ml dry red wine
1 heaped tablespoon sugar
1 TABLESPOON Cornstarch
75 g Butter
7-10 Tbsp Salt
175 g Flour
4 Eggs (size M)
150 g Dark chocolate coating
1 TEASPOON Oil
baking paper

Directions

1
Soak gelatine in cold water. Chop white chocolate coating. Bring 100 g cream to the boil in a saucepan, stir the white chocolate coating into it until smooth. Squeeze the gelatine, stir into the chocolate cream and let it cool down. Whip 200 g cream with the whisk of the hand mixer until stiff and fold into the white chocolate cream
2
Peel and quarter the pear, remove the core and cut the pear quarters into fine cubes. Place in a saucepan with red wine and sugar, simmer for about 8 minutes. Stir starch and 4 tbsp. water until smooth, thicken red wine with it. Bring to the boil briefly and let the compote cool down while stirring occasionally
3
Bring 250 ml water, butter and 1 pinch of salt to the boil. Pour the flour into the water at once and stir until the dough comes off the bottom of the pot as a lump. Burn the dough for 1-2 minutes on all sides, creating a white layer on the bottom of the pot. Pour the dumpling into a bowl. Stir in the eggs one after the other with the dough hooks of the hand mixer. (The mixture is correct when it is shiny and smooth so that you can squirt it).
4
Put the dough into a piping bag with a large star-shaped spout and squirt 15 éclairs (10-11 cm long) onto a baking tray lined with baking paper. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 30 minutes. (The choux pastry rises better if you put a bowl of water on the bottom of the oven). Do not open the door in between, otherwise the pastry will collapse
5
Remove the eclairs and immediately cut them in half horizontally with scissors. Melt the dark chocolate coating and oil over a warm water bath and cover half of the lids with the chocolate coating. Decorate the other half with the remaining couverture and let it dry. Spread about 1 tbsp. of the white chocolate cream on each base. Then first add the pear compote, then the remaining cream. Carefully marble with a fork and place the matching lid back on top. Chill for about 1 hour.
6
Waiting time approx. 30 minutes