Eclairs au chocolat

As this week is national chocolate week, I’ve decided to post one of my favourite chocolate recipes everyday.

Today is Chocolate eclairs, or éclairs au chocolat.

If by that name, you imagine a long choux pastry filled with whipped cream and topped with chocolate icing, let me tell you, you’re making a big mistake!
The real french éclair is filled with crème pâtissière, flavoured with chocolate, coffee, vanilla… It gives that french touch you’ll never get with cream, so forget about the whipped cream, really.

In my family, we’ve never been great choux pastry lovers. My mum never used to make it so I suppose it’s why I don’t make it very often.

My first attempts weren’t quite right so I decided to try again until I got it perfect. All the recipes I tried didn’t live up to my expectations, so in the end I made a mix of two recipes and it worked perfectly.
In fact it worked so well we are going to sell them locally.

See the product page here

For the filling, I used my favourite crème pâtissière recipe, just with chocolate in.
For the icing, I found a couple of recipes but chose the one I thought would be the most like the one they use in French boulangeries.

Anyway, enough of the talking, here’s the recipe.

For 6 éclairs, you’ll need:

For the filling:

– 2 egg yolks
– 10g of cornflour
– 100g of sugar
– half a liter of milk
– 70g of chocolate, chopped

For the choux pastry:

– 2 eggs,beaten
– 70g of flour
– 60ml of water
– 65ml of milk
– 55g of butter
– 5g of sugar

For the icing:

– 50g of chocolate
– 20g of butter
– 40g of icing sugar
– 1,5 tbsp of water

The filling

Make the filling at least 2 hours before making the pastry.

Boil the milk, meanwhile, whisk the egg yolks, cornflour and sugar together until nearly white.

Carefully pour the milk, a bit at a time, onto the mixture, whisking constantly.
Put the whole thing back on the hob at a low temperature and stir for 2min or until it has thick texture
Put it aside and sprinkle with the chopped chocolate.
Leave it a minute and stir the chocolate, until totally melted.
Leave to cool in the fridge.

The pastry:

Preheat the oven to 200°C.

Boil the butter, milk, water and sugar together. Then take the pan off of the hob and stir in the flour.

Put it back on the hob to dry it out, you’ll get a ball of paste.
Take it off the hob again and whisk in a bit of the beaten egg with an electric whisk.
Then add the rest of the eggs a bit at a time. You should get a smooth glossy mixture, not too runny.

Pipe that mixture onto a baking tray, lined with baking paper. Pipe long lines of it.

Put it in the oven to bake for 10 minutes, then turn the oven up to 220°C and bake for a further 10 minutes.
Take your long choux out of the oven and leave until totally cool.
With a very thin knife, cut into the choux, make a big enough cut for the nozzle of your piping bag to fit in. Fill each one with the chilled crème pâtissière.

The icing

Start the icing by melting the chocolate. When it’s melted, add the butter and icing sugar, your pan still on the hob.
Stir until the butter is totally melted. Put it aside and stir in the water a little at a time.

Wait five minutes and then you can ice your éclairs.

Keep them in the fridge.

Enjoy!

Mylène