This pastry, loved for ages, comes in several ways: white chocolate, matcha tea, truffle, maple, etc. As the classic version was missing from our repertoire, however, we decided to create one, with an up-to-date twist.
* INGREDIENTS: 6 PERS.
+FOR THE CHOUX DOUGH:
° 125 g flour
° 4 eggs
° 2 tbsp. powdered sugar
° 80 g salted butter, cut into small cubes
° 25 cl of cold water
+FOR THE PASTRY CREAM:
° 60 g cornstarch
° 40 cl of milk
° 2 eggs
° 50 g unsalted butter
° 150 g caster sugar
° 1 C. 1 teaspoon of vanilla flavoring
+FOR THE CHOCOLATE GANACHE:
° 50 g dark chocolate for baking
° 35 cl of liquid cream
* PREPERATION :
1.
Prepare choux pastry:
2.
Preheat the oven to 190 ° C.
3.
Bring the water with the butter and sugar to a boil in a saucepan over low heat.
4.
As soon as it comes to the boil and off the heat, add the flour all at once then mix well with a wooden spoon until the dough forms a ball that comes off the walls.
5.
Then add the eggs one by one, mixing well.
6.
Pour the choux pastry in a pastry bag and make the éclairs on a baking sheet covered with baking paper.
Fill a pastry bag
7.
Bake for 20 min.
8.
Prepare the pastry cream:
Custard
9.
Heat the milk in a saucepan with half the sugar and the vanilla flavoring.
10.
Whisk the eggs and the rest of the sugar in a bowl then add the cornstarch
11.
Pour the hot (but cooled) milk over the eggs. Mix and put everything back in the saucepan on the heat then leave to thicken.
12.
Beat in the butter cut into small pieces and set aside.
13.
Once the pastry cream is very cold, place it in a piping bag.
Fill a pastry bag
Custard
14.
Make small holes with a knife in each base of the éclairs. Three holes per flash.
15.
Garnish the choux pastry cream then set aside.
TECHNICAL MOVES
Custard
16.
- * Prepare the ganache:
17.
Bring the cream to a boil in a saucepan then remove it from the heat.
18.
Add the chocolate in pieces and cover for 2 minutes while the chocolate melts.
19.
Mix well then dip each eclair in it and remove the excess frosting with a spatula.
20.
Let cool to room temperature.
21.
Then keep the éclairs in the fridge until ready to serve.
Enjoy !
