Chocolate éclairs
For dessert, here is a recipe for homemade chocolate eclairs.
1. Preheat the oven to th.7 – 210 °C.
2. Prepare the choux pastry: Cut the butter in pieces in a saucepan. Add sugar, 1 pinch of salt and 12 cl of water. Warm up. Off the heat, stir in the flour, whisk. Put back on the heat and mix vigorously until the dough pulls away from the pan. Remove the pan from the heat and break the eggs, one by one, whisk quickly. Cover the baking sheet with parchment paper. Spoon the dough in a piping bag. Pipe 6 oblong shapes, spacing them well because they will spread during cooking. Bake for 30 minutes, leaving the oven door open slightly. Remove from the oven and let cool.
3. Prepare the pastry cream: heat the milk with cocoa powder in a saucepan. Beat the egg yolks. Add sugar until the mixture whitens. Fold in the sifted flour gradually and pour the boiling milk while beating. Pour the mixture into a saucepan and place over low heat. Cook, stirring constantly until the first simmering. Then leave to cool.
4. Add the butter in pieces and mix. When the éclairs are cold, split in half lengthwise. Fill a pastry bag and garnish with the pastry cream.
5. Break the chocolate into pieces in a pan and add 1 tablespoon of water and melt. Mix. Drizzle the melted chocolate over the pastry. Let dry before serving.
Photo credit: Sucré Salé
