Delicious and impressive dessert, which represents from an airy and soft choux pastry, filled with a silky, delicate custard cream and dressed in a chocolate glaze. Irresisteble treat!


Ingredients (for 10 eclairs):

Choux Pastry:
Milk 90ml
Water 90ml
Sugar 6g
Salt 2g
Butter 75g
Flour 120g
Eggs 155g (3 medium eggs)

Custard Cream:
Egg yolks 68g (4 yolks)
Sugar 90g
Bourbon sugar 10g
Corn Starch 40g
Milk 400ml
Butter 40g

Chocolate Glaze:
Dark chocolate 100g
Heavy cream 100g


Weight of eclair with cream and glaze ~80 grams, and it is 12 cm in length


Instruction

1.For the pastry choux:
Combine milk, water, sugar, salt and butter in a saucepan and set it over medium heat. When the mixture starts to boil, set the heat to low and add the sifted flour into hot liquid all at once and stir it constantly, until the mixture begins to form a ball of dough. Then, keep stirring the dough for a few minutes to release the extra moisture.
Transfer the hot dough to a larger bowl and let it cool before adding eggs to prevent them from scrambling.
In separate bowl beat the eggs into an emulsion(for easier incorporation into the dough) and pour them to the dough gradually, stirring between addition.
Transfer the dough into piping bag and pipe eclairs
Bake for 3035 minutes at 190°C (do not recommend to open the oven door while they are baking, as they could deflate)


2. For custard cream:
In a saucepan combine egg yolks with sugar, bourbon sugar, corn starch; Whisk a little and pour the milk and set over medium heat.
Cook the custard cream, whisking constantly, when the mixture becomes to boiling cook another few minutes to thickened agent.
Take the saucepan off the heat and whisk in the butter.
Cover with a plastic wrap, then set it in the fridge to cool cream down (approximately 34 hours).
*I recommend to cook the cream in advance, before choux pastry to make sure it is fully cooled

3. Chocolate Glaze:
Pour the hot heavy cream (not boiled) over the chopped chocolate. Let it sit for 2 minutes and stir with a spatula until it is fully combined.

Assemble
Once the eclairs and cream are completely cool, make a small hole in each eclair and pipe the pastry cream into each one using a piping bag. Place them in the fridge for a few hours to set. Then, make the chocolate glaze and dip the top of each filled eclair. Serve and enjoy!


Timecodes
0:00 Intro
0:21 Choux Pastry
3:37 Custard Cream
5:47 Chocolate Glaze


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