Chocolate eclair

– choux pastry,
– chocolate pastry cream,
– fondant pâtissier,
– milk chocolate.

Materials used

– Micro-perforated silicone baking mat

– Pastry bags

– Ribbon piping

– Garnishing tip

– Guitar paper

Ingredients

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔Salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Liquid vanilla
✔1 capful of rum
✔Milk chocolate

Montage
✔ Milk chocolate
✔ Silver foil
✔ White pastry fondant

The recipe

For 7-8 eclairs

Choux pastry
✔60g water
✔60g milk
✔70g flour
✔55g butter
✔salt
✔1 teaspoon sugar
✔2 or 3 eggs (depending on size)

Heat the water, milk, butter, salt and sugar in a saucepan. Remove from the heat and add the flour. Let the dough dry out. Pour into a bowl and gradually add the beaten eggs. Poach the choux pastry onto a micro-perforated mat using a fluted tip. Bake at 180°C for 35 to 40 minutes, then place on a wire rack to cool completely.

Make two holes under each lightning bolt.

Pastry cream
✔300g milk
✔60 g sugar
✔3 egg yolks
✔20 g cornstarch
✔25 g butter
✔Liquid vanilla
✔1 capful of rum
✔Milk chocolate

In a saucepan, boil milk with vanilla. In a bowl, mix the yolks with the powdered sugar. Add the cornflour. Pour in the hot milk and return to the pan. Cook, stirring constantly. The cream will thicken. Remove from the heat, add the butter cut into pieces and the milk chocolate pistoles (according to the desired intensity). Stir until the chocolate has completely melted into the cream.

Assembly
Fill your éclairs with pastry cream using a piping tip. Warm up the fondant pâtissier with a little melted milk chocolate and top your éclairs with a ribbon pastry tip.

I decorated my éclairs with a milk chocolate decoration. Heat the milk chocolate in the microwave and fill with a piping bag. Draw parallel lines of chocolate on a square of guitar paper the width of your éclair. Let the chocolate set a little before rolling your éclair in it. Place in a cool place and wait for the chocolate to set completely before carefully removing the guitar paper.

I added little leaves of edible gold on top.