Ultimate GODIVA Éclair

chocolate pastry dessert

Tomorrow we’re partnering up on Bethenny Frankel’s Dream Downtown event at New York Wine & Food festival, and Godiva will be there too! Naturally, Godiva’s senior chef chocolatier – David Funaro – took a break from developing delicious recipes to let us in on the secret to the ultimate Godiva eclair. Definitely try this at home.

Pastry Cream Recipe

1 1/4 cups milk (whole or 2%)

1/2 vanilla bean, split lengthwise or 1 teaspoon pure vanilla extract or vanilla bean paste

3 large egg yolks

1/4 cup granulated white sugar

3 tablespoons cornstarch

Pastry Cream: In a medium-sized heatproof bowl, mix the sugar and egg yolks together. (Do let the mixture sit too long or you will get pieces of egg forming.) Sift the flour and cornstarch (corn flour) together and then add to the egg mixture, mixing until you get a smooth paste.

Meanwhile, in a saucepan bring the milk and vanilla bean just to boiling (just until milk starts to foam up.) Remove from heat and add slowly to egg mixture, whisking constantly to prevent curdling. (If you get a few pieces of egg (curdling) in the mixture, pour through a strainer.) Remove vanilla bean, scrape out seeds, and add the seeds to the egg mixture. (The vanilla bean can be washed and dried and placed in your sugar bowl to give the sugar a vanilla flavor.) Then pour the egg mixture into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, whisk mixture constantly for another 30 – 60 seconds until it becomes thick. Remove from heat and immediately whisk in the liqueur (if using). (Stir in vanilla extract if using instead of a vanilla bean.) Pour into a clean bowl and immediately cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature. If not using right away refrigerate until needed, up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed.

Easy Chocolate Mousse

1 envelope gelatin
1/4 cup cold water
2 tablespoons butter, softened
1 1/4 cups milk
1/2 cup sugar
1/3 cup unsweetened cocoa powder
1 teaspoon vanilla extract
1 1/2 cups frozen whipped topping, thawed

In small saucepan, sprinkle gelatin over cold water; let stand 1 minute. Stir over low heat until gelatin is completely dissolved. Stir in butter until melted.

In blender or food processor process milk, sugar cocoa powder and vanilla until blended. While processing, gradually add gelatin mixture and process until blended. Pour into bowl, then blend in whipped topping.

Ganache for topping

8 oz. of Heavy Cream

6 oz. of Dark Chocolate


–       Add Cream to sauce pot and over medium flame bring to a simmer

–       Remove from flame and add chocolate stir until completely combined

–       Add to the top of pastry

Pate Choux (Éclair Pastry)

1/2 cup all-purpose flour

1/2 teaspoon granulated white sugar

1/4 teaspoon salt

1/4 cup (4 tablespoons) unsalted butter

1/2 cup water

2 large eggs, lightly beaten

Egg Wash Glaze:

1 large egg

1/8 teaspoon salt

Preheat oven to 400 degrees F (205 degrees C) and place rack in center of oven. Line a baking sheet with parchment paper.

In a bowl sift together the flour, sugar and salt. Set aside.

Place the butter and water in a heavy saucepan over medium heat and bring to a boil. Remove from heat and, with a wooden spoon or spatula, quickly add the flour mixture. Return to heat and stir constantly until the dough comes away from the sides of the pan and forms a thick smooth ball (about a minute or two). Transfer the dough to your electric mixer, or with a hand mixer, and beat on low speed a minute or two to release the steam from the dough. Once the dough is lukewarm start adding the lightly beaten eggs and continue to mix until you have a smooth thick paste. Spoon or pipe 12 mounds of dough onto the baking sheet, spacing them a couple of inches apart.  Beat together the egg and salt for the glaze. With a pastry brush, gently brush the glaze on the tops of the dough.

Bake for 15 minutes and then reduce the oven temperature to 350 degrees F (177 degrees C). Bake for a further 30 to 40 minutes or until the shells are a nice amber color and when split, are dry inside. Turn the oven off and, with the oven door slightly ajar, let the shells dry out for a further 10 – 15 minutes. Remove from oven and let cool on a wire rack.

Cut Cross wise and then in small half circles, add on top of the Ganache as crispy/chewy garnish.