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Chocolate éclairs

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Chocolate éclairs Cook Expert

Preparation : 30 min Resting : 3 hr 30 min
Cooking : 45 min Equipment :
Difficulty :
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Serves 8-10 éclairs :
SWEET CHOUX PASTRY
80 g butter
180 g plain flour
200 ml water
10 g sugar
3 standard eggs
pinch salt
CHOCOLATE GLAZE
100 g dark chocolate, roughly chopped
80 g sugar
5 ml water
CHOCOLATE PASTRY CREAM
300 ml milk at room temperature
30 g plain flour
2 eggs + 2 yolks
2 tbsp vanilla sugar
100 g dark chocolate
12 g cornflour
50 g sugar
SWEET CHOUX PASTRY
1Preheat the oven to 180°C (170°C fan, gas mark 4).
2Cut the butter into pieces and place into the metal bowl with the water and start the EXPERT programme, 2 minutes/speed 4 /90 °C. At the end of the programme, open the lid and add the flour, sugar and salt. Close the lid, remove the cap and restart the EXPERT programme for 3  minutes/speed 4/100 °C. Scrape down the bowl if necessary. The dough should form a ball. 
3Restart 1 minute/speed 10 (without heating) adding the eggs, one by one, through the opening, while it’s running. Scrape down the bowl if necessary.
4Put the dough into a piping bag. Pipe fingers of dough on a lined baking tray. 
5Bake for 25 to 30 minutes (depending on the size and oven). The choux is ready when golden brown.
6Make the chocolate pastry cream and glaze. 
CHOCOLATE PASTRY CREAM
1Place the milk in the metal bowl, and add the remaining ingredients. Remove the cap and run the EXPERT programme for 12 minutes/speed 4/95°C (14 minutes if the milk is cold). Mix for 30 seconds/speed 15.
2Refrigerate for 2 hours.
CHOCOLATE GLAZE
1Put the chocolate, sugar and water into the metal bowl; run the EXPERT programme for 3 minutes/speed 3/90°C.
ASSEMBLY:
1Cool the choux, and cut a small slit along the side of each one. Fit a piping bag with a plain nozzle; fill with pastry cream and pipe into each choux.
2Coat with chocolate glaze, sprinkle with hazelnuts; refrigerate the éclairs for 1 hour, or until firm.
Modified 16/06/2016
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016
Chef’s tip

Choux must be well done to avoid they soften when filled with cream.
You can replace half the water with milk to get fluffier choux.
Do not open the oven when baking. When choux are golden brown, leave the oven door ajar and cool the choux at the same time the oven cools down. It will prevent your choux from falling back.


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