|Preparation : 30 min||Resting : 3 hr|
|Cooking : 40 min||Equipment :|
|Difficulty :||Rating : 0 rates|
|Download the recipe :|
|Programmes :||accessories :|
|SWEET CHOUX PASTRY|
|80||g butter, diced
|180||g plain flour
|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|
|1||Make 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.
|2||Prepare 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|
|1||Place the diced butter and water in the metal bowl. Run the EXPERT programme,|
2 minutes/speed 4/90 °C.
|2||At 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.
|3||Restart 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|
|1||Place 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).
|2||Restart for 30 seconds/speed 15 (without heating). Refrigerate for|