Chocolate eclair made of
– choux pastry,
– chopped almonds,
– chocolate custard,
– spreadable pastry.
Material used
– Micro-perforated baking mat
Ingredients
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+Icing sugar / chopped almonds
Chocolate pastry cream
✔250g milk
✔50g caster sugar
✔3 egg yolks
✔25g cream powder
✔1 sheet of gelatine
✔50g butter
✔50g dark chocolate
+ Spread
Baking
180°C
35 to 40 minutes
The recipe
For 7 to 8 éclairs
Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)
+Icing sugar / chopped almonds
In a saucepan heat the water, milk, butter, salt and sugar.
Remove from the heat and add the flour all at once. Mix well to dry out the dough for 2 to 3 minutes. Then gradually add the beaten eggs, mixing well between each egg. Poach the eclairs on a baking tray covered with a micro perforated baking mat. Sprinkle the icing sugar and then the chopped almonds on top.
Bake at 180°C for 35 to 40 minutes (time may vary depending on oven).
Leave to cool on a wire rack, then cut the éclairs in half lengthways.
Chocolate pastry cream
250g milk
50g caster sugar
3 egg yolks
25g cream powder
1 sheet of gelatine
50g butter
60g dark chocolate
Place the gelatine in a large bowl of cold water. Heat the milk. In a bowl, mix the yolks, sugar and cream powder.
Pour the hot milk over it. Stir. Pour back into the pan. Stir until thickened.
Remove from the heat and add the drained gelatine, the butter cut into pieces and the melted chocolate. Mix well. Pour into a bowl, filter it and set aside in a cool place.
Assembly
Take the cooled cream and fill a piping bag. Poach on the eclairs. Fill a second piping bag with Nutella-type spread and place it on the eclairs. Place the top of the eclairs on top of the cream, sprinkling it with icing sugar and cocoa powder. Place in a cool place until ready to eat.
