Dessert
Chocolate eclair
- Preparation time
- 1 h 15
- Servings
- serves 6
Ingredients
- Milk — to buy500 ml
- Butter — to buy80 g
- Flour — to buy150 g
- Egg — to buy6
- Sugar — to buy80 g
- Chocolate — to buy150 g
Preparation
Preheat the oven to 200 °C (400 °F). Bring the milk to a boil in a saucepan with the diced butter.
Off the heat, tip in the flour all at once and stir vigorously with a spatula until you get a smooth ball of dough that pulls away from the sides.
Return to low heat for 1 to 2 minutes, stirring, to dry out the dough (it should sizzle slightly), then transfer to a bowl and let cool for 5 minutes.
Beat in the eggs one at a time, mixing well between each, until you get a smooth, glossy choux pastry that forms a ribbon when you lift the spatula.
Spoon the dough into a piping bag and pipe 12 cm fingers onto a baking sheet lined with parchment, spacing them well.
Bake for 25 minutes without ever opening the oven door (or the eclairs will collapse), until puffed and nicely golden. Let them cool completely on a rack.
Meanwhile, make the chocolate pastry cream: heat the milk, whisk the yolks with the sugar, pour the hot milk over while whisking, cook over low heat until thickened, then stir in the melted chocolate off the heat. Cover with cling film touching the surface and let cool.
Poke 2 to 3 small holes under each eclair, fill with the cream using a piping bag, then top with a melted chocolate glaze.