Chocolate Eclair: easy and tasty recipe

éclair au chocolat facile

The chocolate eclairs recipe is as delicious as ever and will delight young and old alike.

Ingredients for 4 people :

For the choux pastry:

  • 25 cl of water
  • 25 cl whole milk
  • 225 g semi-salted butter
  • 15 g sugar
  • 275 g flour
  • 8 eggs + 1 yolk

For the chocolate custard:

  • 50 g of chocolate black
  • 12.5 cl milk + 12.5 cl fresh cream (or 25 cl whole milk)
  • 3 egg yolks
  • 50 g caster sugar
  • 30 g corn starch

For the glaze:

  • 100 g of chocolate
  • 2 tbsp. tablespoons milk
  • 15 g icing sugar
  • Chocolate Eclair

Chocolate éclair recipe

For the choux pastry:

Preheat the oven to 150 °C (th. 5).

– In a saucepan, combine water, milk, butter and sugar. Heat so as to melt the butter, add the flour and dry on the heat for about 3 minutes. Out of the heat, in a salad bowl, add the eggs one by one, mixing with a spatula until a homogeneous dough is obtained. The dough should come away from the bowl.

– Arrange the choux pastry in a smooth piping bag and form sticks about 11 cm long, brown them in egg yolk with a brush. Place on a baking sheet covered with baking paper and bake for 30 to 45 minutes. Leave to rest on a rack.

For the chocolate custard:

– Chop the chocolate finely.

– In a saucepan, bring the milk and cream to a boil.

In a bowl,

  • Blanch the egg yolks with the sugar.
  • Stir in cornstarch.
  • Pour in the milk gradually.
  • Stir well, transfer to a saucepan then cook over low heat while stirring with a whisk until it boils (until the mixture thickens).
  • Remove from the heat and add the chopped chocolate. Mix well.
  • Remove to a bowl and let cool (about 1 hour).
  • Film then place in the refrigerator for at least 1 hour.

For the glaze:

– Melt the chocolate with the milk and icing sugar.

– Whip the cold custard, then cut the éclairs in half and garnish the base. Dip the hats in the icing.

B.A .ba du chef and chocolate éclair

Do not hesitate to freeze your éclairs (without filling) in case the necessary quantities have been exceeded.

Recipe: N. Le Moal, Photo: A. Beauvais – F. Hamel