Chocolate Éclair
Ingredients
- 250 mlMineral water
- 80 gUnsalted butter (diced)
- 150 gWheat flour (sifted)
- 6 pcEgg (room temperature)
- 500 mlWhole milk
- 100 gWhite sugar
- 40 gCorn starch
- 1 pcVanilla bean (split and scraped)
- 100 gDark chocolate (chopped)
- 50 mlCream
- 1 pinchFleur de sel
Method
A crisp, golden choux pastry filled with smooth pastry cream. The dark chocolate glaze provides a glossy finish and a snap that contrasts with the melting center.
- 1
In a saucepan, boil the mineral water with butter and sea salt. Off the heat, pour in the flour all at once. Mix vigorously and return to heat to dry out the dough: it should pull away from the sides and no longer stick.
- 2
Transfer the dough to a mixing bowl. Add the eggs one by one, mixing energetically between each. The dough is ready when it forms a smooth, shiny ribbon that falls slowly from the spatula.
- 3
Pipe 12cm logs onto a tray. Bake at 180°C. The pastry should be golden brown and sound hollow when tapped on the bottom. Never open the oven door during baking.
- 4
Heat the whole milk with the split vanilla bean. Whisk the remaining eggs with white sugar and cornstarch until pale. Pour in the hot milk, mix and thicken over heat until the cream coats the spoon. Let cool.
- 5
Poke three small holes under the éclairs and fill them with cream using a piping bag. Melt the dark chocolate with the cream until smooth. Dip the top of the éclairs into this glossy glaze.
Frequently asked questions
How do you get this dish right?
- Do not take the éclairs out too early; they must be firm to avoid collapsing.
- Whisk the pastry cream again after cooling to ensure it is perfectly smooth.
How long does this dish keep?
Store in the refrigerator and consume within 24 hours to maintain the pastry's crispness.
