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Chocolate éclairs

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Chocolate éclairs Cook Expert

Preparation : 30 min Resting : 3 hr
Cooking : 40 min Equipment :
Difficulty :
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Serves 8-10 éclairs :
SWEET CHOUX PASTRY
80 g butter, diced
180 g plain flour
200 ml water
10 g sugar
3 standard eggs
pinch salt
CHOCOLATE GLAZE:
(see recipe)
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
1Make the sweet choux pastry (step by step pictures p. 24). Preheat the oven to
180 °C (170 °C fan, gas mark 4). Put the dough into a piping bag*. Pipe fingers
of dough on a lined* baking tray. Bake for 25 to 30 minutes (without opening the
oven) until golden. If necessary, continue baking. The choux are well cooked when
the cracked surfaces are golden brown.
2Prepare the pastry cream and the glaze. Cool 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. Coat* with chocolate glaze, sprinkle with hazelnuts;
refrigerate the eclairs for 1 hour, or until firm.
sweet choux pastry
1Place the diced butter and water in the metal bowl. Run the EXPERT programme,
2 minutes/speed 4/90 °C.
2At 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,
3 minutes/speed 4/100 °C. Scrape down the wall of the bowl if necessary. The
dough should form a ball.
3Restart 1 minute/speed 10 (without heating) and, with the machine running, add
the eggs one by one, through the cap opening. Scrape down the bowl if necessary.
chocolate pastry cream
1Place the milk in the metal bowl, and add the remaining ingredients. Remove the
cap and run the EXPERT programme, 12 minutes/speed 4/95 °C (14 minutes if the
milk is cold).
2Restart for 30 seconds/speed 15 (without heating). Refrigerate for
2 hours.
Modified 23/05/16
© photographs Sandra Mahut
© Hachette Livre (Marabout) 2016

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