Large-Format Éclair Paris-Brest: A Simplified French Classic

Indulge in Elegance: The Simplified Éclair Paris-Brest Experience

Crafting the Perfect Pastry Shell: A Crispy Foundation for Flavor

Begin your culinary journey by preparing the choux pastry. Preheat your oven to 425°F (220°C) with a rack in the middle. On a 12- by 16-inch sheet of parchment paper, draw an 8-inch circle and then flip it over onto a baking sheet. Secure the parchment with small dabs of choux dough at each corner. Using a pastry bag fitted with a 3/4-inch star tip, pipe a continuous ring of choux along the traced circle. Create a second ring just inside the first, ensuring they touch. Finally, pipe a third ring directly on top, nestled in the seam of the first two. Smooth any imperfections by gently patting with a water-dampened finger.

Baking to Golden Perfection: Achieving the Ideal Crispness

Whisk together one large egg with a tablespoon of water for an egg wash. Lightly brush the choux rings with this mixture. Bake for approximately 15 minutes until the pastry is puffed and golden brown. Without opening the oven, lower the temperature to 350°F (175°C) and continue baking for another 30 to 35 minutes until it achieves a deep golden hue. To ensure the pastry dries out and sets completely, turn off the oven, crack the door slightly, and let the choux rest inside for 30 minutes. Once cooled, remove from the oven and allow to reach room temperature.

Whipping Up the Velvety Crème Mousseline: A Decadent Filling

While the choux cools, prepare the crème mousseline. In a stand mixer with a paddle attachment, beat 226g (8 ounces) of softened unsalted butter until it is light and fluffy, which should take about 5 minutes. Scrape down the bowl and beater, then gradually incorporate the room-temperature pastry cream, adding a few tablespoons at a time on medium speed. Continue mixing until fully combined, scraping as needed. Switch to a whisk attachment and whip the mixture for about 3 minutes until it becomes soft and airy. Transfer the finished crème mousseline to a pastry bag fitted with a 3/4-inch star tip and refrigerate until ready for assembly.

Preparing for Assembly: Dividing the Pastry

Once the choux ring is completely cooled, carefully transfer it to a large cutting board. Using a serrated knife, slice the choux ring horizontally into two halves. Gently lift the top half and place it on a wire rack positioned over a rimmed baking sheet, setting it aside for later.

Crafting the Irresistible Chocolate Glaze: The Finishing Touch

To make the chocolate glaze, combine 113g (4 ounces) of chopped semi-sweet chocolate (56% cacao), 60g (2 ounces) of unsalted butter cut into 1/2-inch cubes, 1 tablespoon (15ml) of light corn syrup, and 1/8 teaspoon of kosher salt in a medium, microwave-safe bowl. Microwave on high power in 15-second intervals, stirring after each, until the chocolate is fully melted and the mixture is smooth—this typically takes about 1 minute. Evenly pour the warm glaze over the top half of the choux ring. Allow the glaze to set at room temperature for approximately 45 minutes.

Assembling Your Masterpiece: Bringing It All Together

Retrieve the chilled crème mousseline. Pipe even rosettes, about 1 1/2 inches high, onto the cut surface of the bottom half of the choux ring, maintaining steady pressure while piping. Carefully place the glazed top half of the choux ring over the piped filling. Using a serrated knife, slice the assembled Éclair Paris-Brest into individual portions and serve immediately to enjoy its exquisite flavors and textures.