Master the Art of the Éclair
For those of you who didn’t know, Park Hyatt Masters of Food & Wine is a series of sophisticated culinary and beverage experiences hosted seasonally at all Park Hyatt locations. Through engaging and exciting events, residents and guests can interact with award-winning chefs, sommeliers, and specialists and learn how to make unique and delicious gourmet dishes!
To celebrate all things Park Hyatt with the successful launch of the Luxury List Campaign, my colleagues and I got hands-on exposure to the MFW series and mastered the art of delicious gourmet éclairs in a very special mini Masters of Food & Wine event right here in our Chicago office. We were thrilled to have famed Pastry Chef Meg Galus from Park Hyatt Chicago’s NoMI come lead an éclair-making class.
While indulging on sweet treats, everyone learned how to make their own delicious gourmet éclairs, stuffing them with delicious lemon, vanilla or chocolate filling and decorating them with all sorts of amazing toppings. With Chef Meg’s special éclair recipe below, you too can learn how to master the art of the éclair at home!PATE A CHOUX (Éclair Paste) Makes about 15 éclairs INGREDIENTS: 125g (1/2c) water 125g (1/2c) milk 5g (3/4t) salt 5g (1t) sugar 110g (1 stick) butter 140g (1c) ap flour 200g (4ea) whole eggs, lightly whisked METHOD: Preheat oven to 350F Bring the water, sugar, salt, milk, and butter to a boil Turn off the heat and add the flour all at once Turn the heat back on low and stir until the batter comes together in a ball, about 1 minute Transfer to stand mixer with paddle attachment Paddle on medium-low speed about 5 minutes Slowly add the eggs, letting each addition incorporate fully before adding the next The batter should be fairly firm but droop slightly when it is dropped on itself Transfer to a piping bag with a medium-large round or french star tip Pipe eclairs out onto baking sheet lined with parchment or silicone baking mat Bake for about 30 minutes, until they are dry and very golden. If you break one open, they should have a nice pocket and not be eggy inside Let cool completely FILLING OPTIONS: Pastry Cream or Pudding Jam Caramel Lemon Curd Chocolate Mousse TOPPING OPTIONS: Icing or Frosting Chocolate Glaze (1 part cream to 1 part chocolate – heat cream and whisk into chocolate) Cake or Doughnut Glaze (milk or water whisked with powdered sugar to desired consistency) Powdered Sugar Once you’ve glazed your éclair, you can decorate with pretty much anything: nuts, chocolate shavings, candy, fresh berries, dried fruits, etc.