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 …
In a saucepan, bring the water and milk to boil with the butter, sugar and salt.
Remove from heat and mix with the flour.
Stir with a spatula until the mixture forms a thick dough that doesn’t stick.
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.
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.
Put the last egg gradually because too much egg would make the batter too liquid.
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.
Put the batter in a pipping bag with a medium round nozzle tip.
Pre-heat the oven 170C.
Pipe 10cm/4in lengths onto the greased baking tray.
Glaze with the egg yolk mix with a tea spoon of water, the glaze help removing the spike left by the piping.
Bake for about 25 minutes. The puff have to dry or else they will flatten as soon as you take them out.