Desserts

Chocolate eclair: easy and delicious


Always so delicious, the recipe for chocolate éclairs delights young and old.

Ingredients for 4 persons :

For the choux pastry:

  • 25 cl of water
  • 25 cl of whole milk
  • 225 g semi-salted butter
  • 15g sugar
  • 275 g flour
  • 8 eggs + 1 egg yolk

For the chocolate pastry cream:

  • 50 g of chocolate black
  • 12.5 cl of milk + 12.5 cl of fresh cream (or 25 cl of whole milk)
  • 3 egg yolks
  • 50 g of caster sugar
  • 30 g of cornstarch

For the icing:

  • 100 g chocolate
  • 2 tbsp. of milk
  • 15 g icing sugar
  • Chocolate eclair

Chocolate Eclair Recipe

For the choux pastry:

Preheat the oven to 150 ° C (th. 5).

- In a saucepan, combine the water, milk, butter and sugar. Heat so as to melt the butter, add the flour and dry on the heat for about 3 minutes. Off the heat, in a salad bowl, incorporate the eggs one by one, mixing with a spatula until a smooth paste is obtained. The dough should come off the bowl.

- Place the choux pastry in a smooth piping bag and form sausages about 11 cm long, brown them with egg yolk using a brush. Bake on a baking sheet covered with baking paper and bake for 30 to 45 minutes. Let rest on a wire rack.

For the chocolate pastry cream:

- Chop the chocolate finely.

- In a saucepan, bring the milk and cream to a boil.

In a salad bowl,

  • Blanch the egg yolks with the sugar.
  • Stir in the cornstarch.
  • Pour in the milk gradually.
  • Mix well, transfer to a saucepan then cook over low heat while stirring with a whisk until boiling (until the mixture thickens).
  • Off the heat, add the chopped chocolate. Mix well.
  • Place in a salad bowl and let cool (about 1 hour).
  • Film then place in the refrigerator for 1 hour minimum.

For the icing:

- Melt the chocolate with the milk and icing sugar.

- Whip the cold pastry cream, then cut the éclairs in half, garnish the base. Dip the hats in the frosting.

Chef's BBA and chocolate eclair

Don't hesitate to freeze your éclairs (without garnish) in case the required quantities have been exceeded.

Recipe: N. Le Moal, Photo: A. Beauvais - F. Hamel

Video: Éclairs Classique Tasty Miam (October 2020).