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:

1. Heat the water and butter, bring to a boil
2. 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:

1. Heat the water and butter, bring to a boil
2. Add the flour off the heat all at once, mix with a spatula to obtain a homogeneous dough
3. Return to medium heat and mix constantly to dry out the dough for 2 minutes
4. Put in a large mixing bowl (or a food processor bowl) and add the eggs one by one, whisking between each egg
5. Put the dough in a paastry bag and form lines 10 cm long on a baking sheet covered with baking paper
6. Bake at 180 ° C for 30 minutes without opening the oven door!

Prepare the chocolate cream – Amaretto

1. Heat the milk
2. Mix the 6 yolks, with the sugar and the cornstarch
3. Gradually pour the hot milk over it, mixing well, return to the saucepan and thicken for a few minutes over medium heat
4. Add the vanilla and Amaretto
5. 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
6. Whip the liquid cream into whipped cream and gently incorporate it into the cold cream