Chocolate Éclair
Parisian patisserie classic, long crisp choux shells filled with vanilla pastry cream and topped with a glossy dark chocolate fondant glaze.
French
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat 180ml milk with vanilla seeds until steaming. Whisk 2 egg yolks, 35g sugar, and cornflour until pale. Pour hot milk into yolks whisking constantly. Sift 70g flour. Chop 50g dark chocolate. Measure all remaining ingredients.
Build 1
Return milk mixture to pan over medium heat, whisk 2–3 minutes until thick and bubbling. Off heat, whisk in 10g butter. Transfer to bowl, press cling film on surface, chill 1 hour until set.
Build 2
Preheat oven to 200°C. Combine 60ml water, 60ml milk, 50g butter, 0.5 tsp sugar, and salt in a pan over medium heat until rolling boil. Off heat, add sifted flour, beat vigorously 1 minute until smooth ball forms.
Bake
Return dough to low heat 1 minute to dry. Cool 5 minutes. Beat in 2 eggs one at a time until glossy and reluctant-dropping. Pipe 4 × 12cm logs onto lined tray. Smooth peaks with damp finger. Bake 25–30 minutes until deep golden and hollow-sounding. Pierce with skewer, return to turned-off oven 5 minutes ajar, cool completely on rack.
Glaze
Heat 40ml double cream until steaming. Pour over chopped chocolate, let sit 1 minute, whisk smooth with 0.5 tsp honey. Cool 3 minutes until thick but pourable.
Finish
Slice each cooled éclair lengthwise along the side. Pipe chilled pastry cream generously inside each shell. Dip top of each filled éclair into glaze, let excess drip, set upright. Chill 10 minutes until glaze firms.
Plate
Arrange two glazed éclairs per person on serving plates and serve chilled.
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