A great classic of French pastry that you never get tired of. A dessert which is composed of a choux pastry, chocolate pastry cream, and a chocolate ganache...yum!


+Choux pastry for 10 eclairs
°Water 60ml
°Milk 60ml
°Salt 2g
°Sugar 4g
°Butter 50g
°Flour 75g
°Eggs 2
°Chocolate pastry cream
°Milk 300ml
°Eggs 2
°Powdered sugar 60 g
°Cornstarch 25 g
°Unsweetened cocoa powder 15 g
°Semi-salted butter 30 g
°Chocolate icing
°Dark chocolate 80g
°Liquid cream 80g
°Butter 20g

Start with the choux pastry. In a saucepan, heat the water, milk, salt and sugar. When the mixture boils, add the butter and let it melt.
Add the flour all at once and mix with a spatula until the mixture dries. Remove from fire.
Beat the eggs into an omelette and add them to the batter.
Place the dough in a piping bag fitted with a nozzle. Pipe 10 eclairs 10/15 cm long.
Preheat the oven to 250°C. Bake the eclairs and lower immediately to 180°C. Bake 25 minutes. Slightly open the oven door and continue cooking for 5 minutes. Take out of the oven and let cool.
Prepare the pastry cream. In a saucepan, mix the egg yolks, sugar, cocoa and cornstarch. Add the milk and thicken over low heat. without ceasing to mix. Off the heat, add the butter and stir until well melted. Place the pastry cream in a piping bag fitted with a small tip. Make crosses under the éclairs, insert the tip of the nozzle and fill the éclairs with pastry cream.
For the glaze, place the chocolate cut into pieces in a bowl. Heat the cream and the butter and pour them over the chocolate. Mix until melted.
To finish
Dip the tops of the éclairs in the icing.

Enjoy !