chocolate eclair
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chocolate eclair its very delicious
List of ingredients
Choux pastry
- 250 ml of water
- 110 g butter
- 125 g flour
- 5 eggs
Amaretto chocolate cream
- 500 ml of semi-skimmed milk
- 125 ml full cream
- 6 eggs
- 1 C. vanilla extract
- 1 C. tablespoon of Amaretto or other flavoring (bitter almond for example)
- 300 g dark chocolate for baking
- 120 g sugar
- 30 g of maizena
For the icing
- 100 g of dark chocolate for baking
Recipe steps
Prepare the choux pastry and éclairs:
- Heat the water and butter, bring to a boil
- Add the flour off the heat all at once, mix with a spatula to obtain a homogeneous dough
Recipe steps
Prepare the choux pastry and éclairs:
- Heat the water and butter, bring to a boil
- Add the flour off the heat all at once, mix with a spatula to obtain a homogeneous dough
- Return to medium heat and mix constantly to dry out the dough for 2 minutes
- Put in a large mixing bowl (or a food processor bowl) and add the eggs one by one, whisking between each egg
- Put the dough in a paastry bag and form lines 10 cm long on a baking sheet covered with baking paper
- Bake at 180 ° C for 30 minutes without opening the oven door!
Prepare the chocolate cream – Amaretto
- Heat the milk
- Mix the 6 yolks, with the sugar and the cornstarch
- Gradually pour the hot milk over it, mixing well, return to the saucepan and thicken for a few minutes over medium heat
- Add the vanilla and Amaretto
- Melt the chocolate in a doublle boiler, add it once lukewarm to the above cream, then let it cool completely by filming on contact, or using ice cubes in a second bowl, as in the video
- Whip the liquid cream into whipped cream and gently incorporate it into the cold cream