At Breaking Bread, located in the enchanting city of Pokhara, Nepal, Éclairs hold a special place on our menu, embodying the essence of fine European pastry with a touch of local Nepali flair. These delicate, elongated pastries, filled with a rich cream and topped with a glossy chocolate glaze, are a testament to the art of baking and the fusion of culinary traditions that our bakery represents.

Éclairs Recipe: A Delicate Balance of Flavors and Textures

Ingredients:

• Choux Pastry:
  • Water and milk, mixed in equal parts, form the base of the dough, providing moisture for steam-leavened rise.
  • Unsalted butter adds richness and flavor to the pastry.
  • A pinch of salt and sugar enhances the overall taste.
  • All-purpose flour, sifted, gives structure to the éclairs.
  • Eggs, beaten, are added gradually to achieve a smooth, glossy dough that’s just the right consistency for piping.
• Pastry Cream Filling:
  • Milk serves as the base of the cream, infused with vanilla for classic flavoring. We also explore infusing the milk with local spices such as cardamom for a Nepali twist.
  • Sugar sweetens the cream just enough without overpowering the delicate flavors.
  • Egg yolks thicken the cream and contribute to its rich color and texture.
  • Cornstarch helps stabilize the cream, ensuring it’s firm enough to hold within the éclair shells.
  • Butter, stirred in after cooking, adds a luxurious finish to the cream.
• Chocolate Glaze:
  • High-quality dark chocolate is melted and combined with a touch of butter and cream, creating a smooth, shiny glaze that perfectly complements the sweet filling.

Preparation:

1. Choux Pastry: The water, milk, butter, salt, and sugar are heated until the butter melts. The flour is then added all at once, stirring vigorously until a dough forms that pulls away from the sides of the pan. Off the heat, eggs are mixed in gradually until the dough is smooth and glossy.
2. Baking: The dough is piped into long, thin shapes on a baking sheet and baked until golden and puffed. Once cooled, each éclair shell is sliced open to remove any soft dough inside, preparing them for the filling.
3. Pastry Cream Filling: Milk (optionally infused with spices), sugar, egg yolks, and cornstarch are cooked together until thickened. After cooling, the cream is piped into the hollowed éclair shells.
4. Chocolate Glaze: The melted chocolate glaze is spread over the top of each filled éclair, adding the final touch of sweetness and elegance.

Serving:

Each éclair, a blend of crisp pastry, smooth cream, and rich chocolate, is a small but exquisite treat that captures the essence of European pastry artistry while embracing the unique tastes of Nepal. At Breaking Bread, we serve our éclairs as a testament to the joy of baking and the delight of sharing food that bridges cultures.

At Breaking Bread:

Our éclairs are more than just a dessert; they’re a symbol of our commitment to quality, craftsmanship, and the fusion of flavors that define our bakery. We take pride in offering our customers a taste of something both familiar and novel, inviting them to explore the world of pastry through our eyes. In the heart of Pokhara, Breaking Bread stands as a place where food tells a story of connection, creativity, and culinary adventure.