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France · Pâtisserie française
Chocolate éclairs
Choux pastry, a dark chocolate pastry cream and a glossy glaze.
translation Translated from French. Translation by Camille Roussel. Read the original
Read this recipe infrançais · originalEnglish · translationespañol · translation
- Servings
- 10
- Preparation
- 45 min
- Cooking
- 40 min
- Resting
- 120 min
- Total
- 205 min
- Difficulty
- Advanced
Cuisine / tradition: Pâtisserie française (FR) — declared by the author
- Pastry
- Dessert
- Baked
Ingredients
For 10 servings
- 125 ml water
- 125 ml whole milk
- 100 g butter
- 150 g plain flour
- 4 piece eggs
- 1 pinch salt
- 500 ml milk for the cream
- 4 piece egg yolks
- 90 g sugar
- 40 g cornflour
- 150 g 64% dark chocolate
- 100 g dark chocolate for the glaze
Method
- Step 1. Bring the water, milk, butter and salt to the boil. Off the heat, tip in the flour all at once and beat vigorously.
- Step 2. Dry the paste on the heat, stirring, until it comes away from the pan. Off the heat, beat in the eggs one at a time.⏱ 3 min
- Step 3. Pipe 12 cm fingers onto a tray. Bake at 180 °C without opening the oven until well golden and light.⏱ 35 min
- Step 4. Cream: heat the milk. Whisk the yolks, sugar and cornflour, pour in the hot milk, cook, whisking. Off the heat, add the chopped chocolate and beat smooth. Cover and cool.⏱ 120 min
- Step 5. Pierce the underside of the éclairs and fill with cream. Dip the tops in melted, slightly cooled chocolate and let set.
Diet and allergens
Information declared by the author. CookHuddle does not verify or certify it. If you have an allergy, check the ingredients yourself.
DietVegetarianNut-free
ContainsGluten (cereals)MilkEggs
