Everyday recipes

Ecstatically Chocolate Éclair

Chocolate éclair is the pastry that you can find in any boulangerie in France. Commonly flavored with chocolate or coffee and situated close to the counter when you buy your daily bread, you can’t not see them.

Éclair can be translated as ‘flash’, it is called like this because it can be eaten very fast.

The beginning of the recipe is the to prepare the chocolate custard. Feel free to replace the chocolate custard by any flavor of your choice, vanilla, hazelnut …

 

 

Ecstatically Chocolate Éclair
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Ecstatically Chocolate Éclair
Votes: 0
Rating: 0
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Print Recipe
Servings Prep Time Cook Time
40Puffs 30minutes 40minutes
Servings Prep Time
40Puffs 30minutes
Cook Time
40minutes
Ingredients
Servings: Puffs
Units:
Ingredients
Servings: Puffs
Units:
Instructions
  1. Start with the Chocolate Custard
  2. Prepare all the ingredients for the puffs.Chocolate Eclair (1 of 22)
  3. In a saucepan, bring the water and milk to boil with the butter, sugar and salt.Chocolate Eclair (3 of 22)
  4. Remove from heat and mix with the flour. Chocolate Eclair (5 of 22)
  5. Stir with a spatula until the mixture forms a thick dough that doesn't stick. Chocolate Eclair (6 of 22)
  6. Put the pan back on a low heat and dry the dough for 20 seconds and keep stirring away from heat for another 3 min. Chocolate Eclair (7 of 22)
  7. Remove the pan from the heat and add each egg, one after the other, mixing vigorously until the egg and the batter are assimilated. The batter needs to becomes runny but not liquid. Chocolate Eclair (8 of 22)
  8. Put the last egg gradually because too much egg would make the batter too liquid.Chocolate Eclair (9 of 22)
  9. Know if you have the good texture, pass a tea spoon in the dough, if it close in less than 1 second it is too runny, if it doesn't move it needs a bit more egg. With the right texture it takes around 5 second. Chocolate Eclair (10 of 22)
  10. Put the batter in a pipping bag with a medium round nozzle tip.Chocolate Eclair (11 of 22)
  11. Pre-heat the oven 170C.
  12. Pipe 10cm/4in lengths onto the greased baking tray.Chocolate Eclair (12 of 22)
  13. Glaze with the egg yolk mix with a tea spoon of water, the glaze help removing the spike left by the piping.Chocolate Eclair (13 of 22)
  14. Bake for about 25 minutes. The puff have to dry or else they will flatten as soon as you take them out.Chocolate Eclair (17 of 22)
  15. Make 2 holes at the back of your puff.Chocolate Eclair (18 of 22)
  16. Put the Chocolate Custard in a pipping bag with a small and pointy round nozzle tip. Chocolate Eclair (14 of 22)
  17. Pipe in the custard both side of each puff.
  18. Prepare the ingredients for the icing.Fondant (1 of 4)
  19. Take the sugar, glucose and water to boil until 115C (around 10min).Fondant (2 of 4)
  20. Take away from heat and pour it in another container or else it will continue to harden.Fondant (3 of 4)
  21. Add quickly the chocolate powder and keep stirring for 5 min.Fondant (4 of 4)
  22. Without burning your finger, dip the tops in the icing, remove the extra that might run on the sides and let it set before serving.Chocolate Eclair (21 of 22)
  23. Enjoy it !!!Chocolate Eclair (19 of 22)


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