Eclair

90Min

12Servings

280Cal

MediumLevel

Kid friendly

#pastry#choux#cream#chocolate

Equipment

saucepan

stove

wooden spoon

mixing bowl

whisk

baking sheet

parchment paper

oven

microwave

Ingredients

Choux Pastry

water

125 ml

butter

100 g

all-purpose flour

125 g

egg

4 pcs

salt

2 g

Pastry Cream

milk

500 ml

egg yolk

4 pcs

granulated sugar

100 g

cornstarch

40 g

vanilla extract

5 ml

Chocolate Ganache

dark chocolate

150 g

heavy cream

150 ml

Instructions

Prepare choux pastry dough

Bring water, butter and salt to a boil, then add flour all at once.

5 minHigh heattimer 3 min

Stir vigorously until dough forms a smooth ball that pulls away from the sides

Cool and add eggs

Let dough cool slightly, then beat in eggs one at a time until smooth and glossy.

10 min

Dough should be pipeable but hold its shape

Pipe and bake eclairs

Pipe 10cm lengths onto parchment-lined tray and bake until golden.

25 min200°Ctimer 25 min

Do not open oven door during first 20 minutes

Make pastry cream

Heat milk, whisk yolks with sugar and cornstarch, temper and cook until thick.

15 minMedium heattimer 5 min

Whisk constantly to prevent lumps

Cool cream and fill eclairs

Cool cream, then pipe into cooled eclairs through small holes.

20 min

Cover cream with plastic wrap directly on surface to prevent skin

Make chocolate ganache and finish

Melt chocolate with cream, cool slightly and dip tops of filled eclairs.

15 min

Dip while ganache is still warm for smooth finish

Original recipe

InstagramRecipe by @_rosse11.09

Storage

Fridge: 2 days

Freezer: 30 days

Reheat: Room temperature for 30 minutes

Best eaten within 24 hours. Store unfilled shells in airtight container.

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