The chocolate eclairs is a great classic and a feast for the taste buds of many. Lush dough puffs topped with chocolate custard, this is what awaits you !
- ¼ l choux pastry (see the choux pastry recipe)
- fondant glaze
- unsweetened cocoa powder
Chocolate pastry cream :
- 5 dl milk
- 2 eggs
- 3 egg yolks
- 125 g caster sugar
- 40 g cake flour
- 20 g maïzena
- 120 g dark chocolate 50% cocoa
- To make the chocolate eclair, you need 1/4 litre of choux pastry of which you will find the recipe on my channel.
- Use a pastry bag fitted with a plain tip big enough to make 10 cm to 12 cm long eclairs on a greased baking tray.
- Glaze each eclair with a paint brush and some beaten egg, then scratch the surface with a fork. Bake them in a 200°C oven during 20 to 25 mn.
- Bring the milk to the boil while adding 1/3 of the sugar.
- Break the eggs in a bowl, add the egg yolks and the rest of the sugar, then whisk vigorously.
- Strain the flour and the cornflour together into the bowl then whisk again.
- Pour the boiled milk while stirring. Pour the mixture in a saucepan and cook the cream at low heat while stirring, until you notice the first bubbles. Keep stirring for 1 minute.
- Remove the pan from the heat, add the chocolate and stir until it is completely melted. Cover the cream with a plastic wrap and leave it to cool at room temperature then in the refrigerator.
- Remove the eclairs from the oven on a metal grid to let them cooling down.
- To fill the eclairs, pierce three times the bottom with a pen without its refill. Stir the cool cream to relax it.
- Fill the eclairs of cream with a pastry bag fitted with a plain tip. Be sure to completely fill them.
- For the icing, heat in a saucepan the white fondant with a bit of water , until a temperature between 35°C and 37°C.
- To check the heat, it must hardly be felt with your finger, in that case your fondant is at the good temperature.
- Add the cocoa powder to colour the fondant, mix with a spatula, then adjust the thickness by adding or not a bit of water.
- To test the thickness, make a strip with your spatula, the strip must disappear in the saucepan after 4 sec or so. If it is the case, your fondant is ready for use.
- For the icing, take each eclair from the bottom between your fingers, then soak them in the chocolate fondant.
- Remove the surplus of icing , then smooth the sides to have a nice result.
- Don’t hesitate to stir the fondant regularly and heat it up if needed.
The video is in French, but you can see the English subtitles.Remember to enable them in the YouTube settings.