Description
These Old Bay Chocolate Éclairs offer a creative twist on a classic French pastry by incorporating the distinctive savory spice blend of Old Bay seasoning into the creamy custard filling and choux pastry, topped with a milk chocolate glaze and crunchy crab-flavored potato chip topping. This recipe balances sweet and savory flavors with a delightful texture contrast, perfect as a unique dessert or gourmet appetizer.
Ingredients
Custard (Crème Pâtissière)
- 1 cup full fat milk (or whole milk)
- 1 tsp vanilla bean paste
- 1 whole large egg
- 2 egg yolks
- ½ cup superfine granulated sugar (or caster sugar)
- 2½ tbsp cornstarch
- 2 tsp Old Bay seasoning
Choux Pastry
- ¼ cup unsalted butter
- ¼ tsp salt
- 1 tsp superfine granulated sugar (or caster sugar)
- ⅓ cup all-purpose flour
- ⅓ cup bread flour
- 1 tsp Old Bay seasoning
- ½ cup water
- 3 large eggs (plus 1 extra egg for glazing)
Topping and Assembly
- 4 oz milk chocolate
- ½ cup crab-flavored potato chips (crushed)
Instructions
- Make the Crème Pâtissière: In a medium saucepan, combine the milk and vanilla bean paste and bring to a boil over medium-high heat, stirring regularly to prevent scorching. Meanwhile, whisk together the egg, egg yolks, sugar, and cornstarch in a heatproof bowl until smooth.
- Temper the eggs: Slowly pour the hot milk mixture into the egg mixture while whisking continuously to temper the eggs and avoid curdling. Then transfer this mixture back to the saucepan and cook over medium heat, whisking constantly until it thickens, about 5 minutes.
- Flavor and chill the custard: Remove from heat and stir in the Old Bay seasoning. Pour the custard into a bowl and cover the surface with cling film to prevent a skin from forming. Refrigerate for at least 2 hours or up to 3 days.
- Prepare the choux pastry dough: Preheat your oven to 350°F (175°C, 155°C fan). Line a baking tray with parchment paper, optionally drawing 3.5-inch (8 cm) long guiding lines spaced 1.5 inches (3 cm) apart on the underside. In a medium saucepan, combine butter, salt, sugar, and water and bring to a boil over medium-high heat.
- Add flours and mix: Once boiling, quickly add the flours and Old Bay seasoning, stirring vigorously with a wooden spoon until a dough forms. Continue cooking and stirring for an additional 2 minutes to cook out the raw flour taste. Transfer the dough to a bowl and beat until it stops steaming.
- Incorporate the eggs: Add the eggs one at a time, mixing well with the spoon after each addition until you achieve a smooth batter with a dropping consistency—a batter that falls slowly from the spoon.
- Pipe and bake: Spoon the dough into a piping bag fitted with a 0.5 inch (1.5 cm) nozzle. Pipe the dough onto the parchment in lines matching the guide. Brush with beaten egg (from the extra egg) to help color the pastry. Bake for 30 minutes until risen and golden, then turn the oven off and leave the pastry inside for another 30 minutes to dry out. Cool on a wire rack.
- Prepare for assembly: Using a sharp knife, cut two holes near either end of each éclair base to allow for filling.
- Pipe the custard: Whisk the chilled crème pâtissière to loosen it, then fill a piping bag fitted with a smaller nozzle (about 1 cm). Pipe custard into both holes of each éclair until filled.
- Melt the chocolate: Place the milk chocolate in a heatproof bowl and melt it over simmering water (double boiler) stirring until smooth.
- Finish the éclairs: Dip or spoon the melted chocolate over the tops of each éclair, then generously sprinkle with crushed crab-flavored potato chips for a crunchy, savory finish.
Notes
- You can make your own crab-flavored crisps by seasoning crushed potato chips with Old Bay and finely chopped crab meat for an extra authentic taste.
- Tempering the eggs when combining with hot milk prevents the custard from curdling.
- Resting the éclairs in the turned-off oven helps to fully dry out the shells for a crisp exterior.
- Store assembled éclairs in the refrigerator and consume within 2 days for best freshness.
