100% chocolate eclair
– cocoa choux pastry,
– chocolate pastry cream,
– white chocolate fondant.
Material used
– micro-perforated baking mat
– fluted tip
– pastry bag
– filling tip
– Chablon for éclair
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔45g chocolate
Icing
✔115g white fondant
✔30g glucose
✔6g cocoa powder
✔5g water
The recipe
For approx. 8 éclairs
Icing
✔115g white fondant
✔30g glucose
✔6g cocoa powder
✔5g water
Pour all ingredients into saucepan. Heat the fondant to 60°C in a bain-marie. Pour onto the silicone chablon placed on a plate and place in the freezer for a few hours.
Pastry cream
✔400g milk
✔60 g sugar
✔4 egg yolks
✔25 g cornstarch
✔35 g butter
✔45g chocolate
Heat the milk.
Mix the yolks, sugar and cornflour in a bowl and heat the milk again.
Pour the hot milk over the sugar/yolk mixture. Stir. Pour back into the saucepan. Stir until thickened. Add the chocolate pieces or pistoles. Mix well. Finally, add the butter, cut into pieces. Set aside in a bowl, filter and chill.
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔8g cocoa powder
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+powdered sugar and cocoa butter
Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour/cocoa mixture all at once. Mix well to dry out the dough for 2 to 3 minutes.
Add the beaten eggs gradually, mixing well between each egg.
Poach the éclairs on a baking sheet lined with a microperforated baking mat, using a fluted tip and sprinkle with a mixture of powdered sugar and cocoa butter powder. Bake at 175°C for 35 to 40 minutes (time may vary according to oven). Place a tea towel over the oven door to allow steam to escape, then cool on a wire rack.
Assembly
Remove the crème pâtissière from the fridge. Loosen a little with a spatula, then fill a pastry bag fitted with a pastry tip. Make two small holes under each éclair.
Fill the eclairs with the crème pâtissière. Place the fondant on each éclair.
