Chocolate eclair recipe

Chocolate Éclairs Recipe: A Decadent Delight

Choux Pastry:

• 210g water
• 100g butter
• Approximately 20g milk powder
• 3g salt
• 4g sugar
• 125g sifted T55 flour
• 210g beaten egg (about 4 eggs)

Chocolate Pastry Cream:

• Gallons of whole milk
• 3 egg whites
• 20g sugar
• 17g cream powder
• 90% Cacao Barry Mexico dark chocolate
• 70% Cacao Barry Santo Domingo dark chocolate
• 65% Cacao Barry Alto Del Sol dark chocolate
• 65% Cacao Barry Inaya dark chocolate

Chocolate Éclairs Frosting:

• 250g white fondant
• 25g glucose syrup
• 20-30g cocoa powder

Instructions:

1. Prepare the Choux Pastry:
   • In a pot, combine water, butter, milk powder, salt, and sugar. Bring to a gentle boil.
   • Remove from heat and quickly add sifted flour. Mix until a smooth dough forms.
   • Gradually add beaten eggs, mixing continuously.
   • Pipe or spoon the dough onto a baking sheet and bake until golden brown.
2. Chocolate Pastry Cream:
   • Chill a gratin dish in the freezer.
   • Heat milk (with a hint of vanilla) without boiling.
   • Combine sugar and cream powder. Mix with egg whites and a third of the hot milk.
   • Return the mixture to the pot with the rest of the hot milk. Stir until it boils.
   • Remove from heat and cool slightly. Add chocolate and whisk until creamy.
   • Pour into the chilled gratin dish, cover with plastic wrap, and refrigerate until cool.
3. Chocolate Éclairs Frosting:
   • Melt white fondant and mix with glucose syrup.
   • Gradually add cocoa powder until desired consistency is reached.
4. Assembling Chocolate Éclairs:
   • Slice choux pastry and fill with chocolate pastry cream using a piping bag.
   • Dip the top in chocolate frosting.
   • Chill until ready to serve.

Enjoy this decadent chocolate éclair recipe! It's a delightful combination of crisp choux pastry, luscious chocolate pastry cream, and a rich chocolate frosting. A perfect treat for any chocolate lover! 🍫✨