Chocolate Eclair

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 teaspoon of sugar
✔2 or 3 eggs (depending on size)

– Heat the water, milk, butter, salt and sugar in a saucepan.
– Remove from the heat and add the flour all at once, mixing well to dry out the dough for 2 to 3 minutes.
– Then add the beaten eggs gradually, mixing well between each egg.
– Poach the eclairs on a baking tray covered with silpat paper. Bake at 155°C for 35 to 40 minutes (time may vary depending on the oven). Leave to cool on a wire rack.

Pastry cream
✔150ml milk
✔30g sugar
✔2 egg yolks
✔10g cornflour
+
✔Milk chocolate (to be measured according to the desired intensity)

– Heat the milk in a saucepan.
– In a bowl, mix the yolks, sugar, cornflour and
cornstarch.
– Pour the hot milk over the mixture and stir. Pour back into the pan.
– Stir until thickened. Add the chocolate and stir until melted. Set aside in a cool place.

Assembly
Fill the eclairs with cream using a piping bag and a piping tip. Make three small holes in the bottom of each eclair and fill with cream. Heat the white fondant (35°C) in a bain-marie in two separate pans with a little chocolate in one and caramel colouring in the other. Drizzle over the éclairs and set aside in a cool place.