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| an "éclair au chocolat" |
A classic of the French pastry !
Recipe for 6 éclairs,
Recipe for 6 éclairs,
The Choux Pastry :
Check out the technique here : click!
- 110 ml water
- 65 gr flour
- 35 gr butter
- 1,5 egg
- 1 tbsp sugar
- 1/2 tsp salt
Fill a pastry bag with the choux pastry and lay down lines of dough about 12-13 cm long on an oven tray covered with parchment paper. Give some scores with a wet fork on the top of each line of dough.
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| applying the scores will allow them to rise evenly |
Put in preheated oven (medium heat) for 25 minutes, then lower the heat and open a little the oven door, keep it like that for 10 to 15 minutes more.
Remove them from the oven and leave to cool completely.
The Chocolate Patissière Cream :
- 250 gr milk
- 2 yolks (or even 1 whole egg)
- 30 gr sugar (it's less than for a classic patissière because the chocolate is already sweet)
- 20 gr starch
- 50 gr chocolate
- 1 tsp cocoa powder (optional)
- 2 yolks (or even 1 whole egg)
- 30 gr sugar (it's less than for a classic patissière because the chocolate is already sweet)
- 20 gr starch
- 50 gr chocolate
- 1 tsp cocoa powder (optional)
Chop finely the chocolate, reserve.
Boil the milk in a saucepan.
In a large bowl, whip the sugar, cocoa powder, yolks and starch. Pour the hot milk over this mixture, stir well.
Put back in the saucepan over gentle heat, cook until it thickens, stirring all the time. When the cream is ready, pour it over the chopped chocolate, mix until well combined.
Put back in the saucepan over gentle heat, cook until it thickens, stirring all the time. When the cream is ready, pour it over the chopped chocolate, mix until well combined.
Leave to cool (covered with cling film directly on the surface of the cream).
The Glaze :
- 250 gr white fondant icing. Check the recipe here click!
- 1 tbsp cocoa powder
- bit of water
- bit of water
Melt the fondant with the cocoa powder and a bit of water (like 2 tbsp), in a saucepan directly over gentle heat or in a large bowl over a hot water bath.
Try to not exceed 40°C (104°F) or else your fondant won't be shiny when cold, then, better check it with a cooking thermometer. Stir until homogeneous. Add a bit more water if it seems too thick then use right away.
Sorry, I have no more pictures of this step, it was kinda delicate so I forgot to take photos.
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| here the fondant will melt with a bit of water and the cocoa powder |
Try to not exceed 40°C (104°F) or else your fondant won't be shiny when cold, then, better check it with a cooking thermometer. Stir until homogeneous. Add a bit more water if it seems too thick then use right away.
Sorry, I have no more pictures of this step, it was kinda delicate so I forgot to take photos.
Assembly :
Make 3 holes under each éclairs with the help of a knife.
Place the patissière cream (at room temperature) in a pastry bag and fill each éclair through the holes.
Refrigerate the éclairs for 2 hours.
Meanwhile prepare the icing. When ready, place it in a large soup plate or leave it directly in the bowl if it fits and dip the top of each éclairs into the glaze or spread it with a spatula (better this way I guess), let flow the excess by maintaining the éclair upright then clean up with a clean finger.
Let set the icing. It has to remain shiny and smooth and it should not stick anymore !
Enjoy right away or reserve in the fridge.
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| the white fondant is the best glaze for the éclairs in my opinion |
Let set the icing. It has to remain shiny and smooth and it should not stick anymore !
Enjoy right away or reserve in the fridge.
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