Dessert
Chocolate Éclair
The recipe for chocolate eclairs is not so difficult!
140 min
Cook time
4
Servings
Intermediate
Difficulty
2h20
Total time
Ingredients
Instructions
-
1
Melt the butter in a saucepan with salt and a bit of water, bring to a boil for a few minutes then remove from heat.
-
2
Mix in the flour vigorously with a wooden spoon until you obtain a smooth homogeneous dough.
-
3
Return the mixture to the fire and cook until the dough detaches from the pan, then remove from heat and add the eggs one at a time.
-
4
Fill a piping bag fitted with a smooth nozzle with choux pastry and pipe 5 cm long strips onto a greased and chilled baking sheet.
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5
Bake in a preheated oven at 180°C (thermostat
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6
for about 35 minutes.
-
7
To prepare the pastry cream, heat the milk and vanilla in a saucepan until boiling and let it boil.
-
8
Meanwhile beat the egg yolk with sugar in a bowl, incorporate the sifted flour and cornstarch while continuously beating, pour half of the hot milk while stirring, then return the mixture with the rest of the milk to the pan and cook for 2 minutes while stirring.
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9
Off the heat, spread the cream on a tray to cool down, cover with parchment paper to prevent a skin from forming at the surface.
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10
Bake until golden brown, remove from the tray as soon as they are done and let them cool on a wire rack.
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11
To prepare the chocolate ganache, bring the cream to a boil in a small saucepan, add the chocolate and stir until it is melted.
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12
Make a small hole near the base of an eclairs with a small knife at the end opposite from where you will be filling it.
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13
In another bowl, beat the cooled pastry cream then use a piping bag fitted with a fine smooth nozzle to pipe it into the eclair as it begins to puff up. Pipe the ganache over the top of the eclairs with a small knife and let it set in a cool place until firm.
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