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FoodCook : easy recipes

Chocolate eclairs

·2 mins
Desert Chocolate
FoodCook Editorial Team
Author
FoodCook Editorial Team
Tested recipes and practical reviews of kitchen appliances.
Table of Contents

Recipe
#

  • Preparation 45 minutes
  • For 8 pieces
  • Cooking at 180°C
  • Cooking time 40 minutes approx.

Ingredients
#

For the chocolate ganache:

  • 220 g of flour
  • 20 cl milk
  • 20 cl single cream
  • 60 g caster sugar
  • 3 egg yolks

For the choux pastry:

  • 100 g flour
  • 8 cl of water
  • 75 g butter
  • 1 tablespoon of sugar
  • 3 eggs
  • 1 egg yolk
  • 10 cl whole milk
  • 1 pinch of salt

For the chocolate icing:

  • 10 cl of water
  • 80 g caster sugar
  • 10 drops lemon juice
  • 150 g of chocolate

Preparation
#

#####Preparing the chocolate ganache:

  1. Melt the chocolate.
  2. Bring the milk and cream to a boil.
  3. Whisk the sugar and the egg yolks in a bowl, the mixture should have turned white.
    1. Pour the mixture over the boiling mixture.
  5. Mix.
  6. Transfer to saucepan.
  7. Stir over low heat until thickened.
  8. Pour the custard over the melted chocolate.
  9. Mix well.
  10. Blend the cream with a hand blender to smooth for 30 seconds.
  11. Let it cool for 30 minutes.
  12. Then put it in the refrigerator for at least 6 hours.
  13. Preheat the oven to 180°C.

Preparation of the choux pastry :
#

  1. Mix the milk and water then add the sugar, salt and butter over a low heat.
  2. Bring to a boil.
  3. Sift the flour then add it to the mixture all at once, stirring until the dough is homogeneous.
  4. Put the dough back on low heat to dry it out.
  5. Remove the pan from the heat and let it cool slightly.
  6. Add the eggs one by one, mixing in between each one.
  7. Put the dough in a piping bag 20 mm in diameter.
  8. On a baking sheet with baking paper, place the dough into a stick of about 15 cm.
  9. Bake at 180 ° C for 25 to 30 minutes.
  10. Let them cool.

Preparation of the icing :
#

  1. Boil the water in a saucepan with the sugar and lemon juice.
  2. Cut the chocolate and pour in the mixture while it is still hot.
  3. Mix.
  4. Allow the icing to cool to room temperature.

Assembly preparation :
#

  1. Pierce the baked tied lightning bolts at both ends with the tip of a knife without passing through both sides.
  2. With a small pocket with a ganache socket, put the tubes back together.
  3. Pour a little glaze on each lightning bolt.
  4. Now you can enjoy your delicious chocolate éclairs.

Tip
#

You can place walnuts, almonds and pistachios.

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