Chocolate Éclairs

Ingredients

• 125ml Water
• 50g Butter
• 1 Prise Pinch of salt
• 1 TL Sugar
• 75g All-purpose flour
• 2 Eggs
• 500ml Milk
• 4 Egg yolks
• 100g Sugar
• 40g Cornstarch
• 1 TL Vanilla extract
• 100g Dark chocolate
• 50ml Cream
• 20g Butter

Instructions

1. For the choux pastry, bring water, 50g butter, salt, and 1 teaspoon sugar to a boil in a saucepan. Add the flour all at once and stir vigorously until the dough pulls away from the bottom of the pan.
2. Remove the dough from the heat and beat in the eggs one at a time until the dough is smooth and glossy.
3. Pipe the dough into 10-12 cm long strips onto a baking sheet lined with parchment paper using a star nozzle.
4. Bake in a preheated oven at 200°C (fan-assisted) for 20 minutes, then reduce the temperature to 180°C and bake for another 15-20 minutes until the éclairs are golden brown and light. Do not open the oven door! Let cool.
5. For the crème pâtissière, heat the milk. Whisk together egg yolks, 100g sugar, and cornstarch. Slowly whisk the hot milk into the egg mixture, then return everything to the saucepan and thicken over medium heat, stirring constantly. Stir in vanilla extract. Let cool.
6. Slice the cooled éclairs lengthwise or fill from the bottom using a piping bag. Fill with crème pâtissière.
7. For the glaze, melt chocolate and cream over a double boiler, then stir in the 20g butter until the glaze is smooth and glossy.
8. Dip the tops of the filled éclairs into the glaze and allow to set.

Nutrition