Chocolate éclairs

Chocolate éclairs
Recipe type: Dessert
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 

This is my brothers favourite dessert and I remember him, when we were children, taking in front of him 2 giant éclairs just for himself not letting anyone touch them till he devours them… So this recipe is dedicated to my brother Kosta.
  • For the custard:
  • ⅓ the whole milk
  • 3 egg yolks
  • 125 gr sugar
  • ½ teaspoon vanilla extract
  • 2 tablespoon of cornflour
  • 100 gr chocolate 70%
  • For the pastry cells:
  • 10 cl of water
  • 75 gr butter
  • 1 pinch of salt
  • 80 gr flour
  • 3 medium eggs
  • 1 beaten egg with a pinch of salt (to give a golden brown colour to pastry cells)
  • For the decoration:
  • 100 gr of bitter chocolate
  • 2 tablespoons butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla.

  1. Make the pastry cream:
  2. Boil the milk with half of the sugar and vanilla extract.
  3. In a bowl, mix with a whisk the egg yolks and remaining sugar until the mixture is milled. Add the cornstarch and mix.
  4. Then add the hot milk, whisking constantly. Pour into the pan.
  5. Place the saucepan over low heat, stirring constantly with a whisk. Bring to a boil, whisking constantly, and cook 3 minutes.
  6. Remove from heat add the chocolate and whisk to incorporate. Cool the cream at the fridge.
  7. For the pastry cells:
  8. -Preheat your oven to 180 ° C.
  9. -In a saucepan, bring water to a boil with the butter pieces and salt.
  10. -Remove from heat and discard the flour all at once. Stir with a wooden spoon until the mixture forms a thick paste that sticks to the spatula.
  11. -Put the pan on a light fire and dry out the dough a few seconds.
  12. -Remove the pan from the heat and then add each egg, one after another, mixing vigorously until the egg and dough are one mixture. The dough must be runny but not watery. You need the last egg gradually, otherwise the dough will be too liquid and you may destroy the pastry cells.
  13. -Place the puff pastry using a pastry bag giving a lightning bolt.
  14. -Brush and bake for about 25 minutes. The pastry cells should be dry.
  15. Garnish and decorate the éclairs:
  16. Drill two small holes-in flash and garnish with cream using a pastry bag.
  17. Melt the chocolate and 2 tablespoons butter in a medium saucepan over low heat. Stir in 1 cup confectioners’ sugar and 1 teaspoon vanilla. Stir in hot water, one tablespoon at a time, until icing is smooth and has reached desired consistency. Remove from heat, cool slightly, and dip the eclairs inside the chocolate. Refrigerate until serving.
  18. Enjoy!


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