Chocolate Éclair

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.

• Prep time: 45 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 772
• Protein: 20 g
• Carbs: 81 g
• Fat: 40 g

Ingredients

• 250 ml Mineral water
• 80 g Minimum butter sweet ( diced )
• 150 g Wheat flour ( sifted )
• 6 piece Egg ( room temperature )
• 500 ml Whole milk
• 100 g White sugar
• 40 g Corn starch
• 1 piece Vanilla bean ( split and scraped )
• 100 g Dark chocolate ( chopped )
• 50 ml Cream
• 1 pinch Fleur de sel

Instructions

1. Making the panade

   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. Incorporating the eggs

   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. Piping and baking

   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. Pastry cream

   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. Filling and glazing

   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.

Chef's tips

• 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.

Storage

Store in the refrigerator and consume within 24 hours to maintain the pastry's crispness.