Mini chocolate eclairs
Ingredients :
- For the chocolate pastry cream:
- 50 cl whole milk
- 6 egg yolks
- 100g caster sugar
- 50g type 45 flour
- 120 g dark baking chocolate, finely grated
- For the choux pastry:
- 12 cl of water
- 2g salt
- 50 g butter cut into pieces
- 75g type 45 flour
- 2 whole eggs + 1 yolk for gilding
- 1 C. tablespoon powdered sugar for gilding
- For the chocolate frosting:
- 100g dark baking chocolate
- 80g icing sugar
- 40g butter
- 3 tbsp. water
Preparation :
-
1
Prepare the pastry cream:
Technical moves
Custard
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2
Heat the milk in a saucepan. In a bowl, whisk together the egg yolks and sugar, then add the flour.
-
3
Pour the boiling milk in a trickle without stopping to mix then pour the mixture back into the saucepan placed on low heat and continue to mix vigorously until the cream thickens.
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4
Remove from the heat when the cream is thick enough to see the bottom of the saucepan, then add the grated chocolate and continue mixing off the heat. Then, put the bottom of the pan in a bowl of cold water to cool the cream faster while continuing to mix. When the cream is cold, put it in the fridge.
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5
Prepare the choux pastry:
Technical moves
How to make choux pastry?
-
6
Preheat the oven th.7 (220°C) in convection heat.
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7
Heat the water and salt in a saucepan then add the butter in pieces. When melted, bring the mixture to a rolling boil and then remove the pan from the heat. Add the flour all at once and mix briskly with a spoon. Then return the pan to low heat and continue to stir the paste to dry it out until it comes away very clearly from the sides of the pan.
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8
Transfer the dough to a bowl then add the whole eggs one by one until you obtain a supple, shiny and smooth dough, but not too soft.
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9
Cook the choux pastry:
Technical moves
How to make choux pastry?
How to cook green vegetables?
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10
Cover the baking sheet with a sheet of parchment paper and lay on it, using a large smooth piping bag 1 cm in diameter, thick sticks of dough 6 to 7 cm long, well spaced from each other.
Technical moves
Fill a piping bag
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11
Mix the egg yolk with the tablespoon of sugar and 2 tbsp. tablespoons of water and brown the batter sticks with a brush.
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12
Slide the tray into the middle of the oven and cook for 10 min th.7 (220°C) then continue cooking for 5 to 10 min th.6 (190°C). If you don’t have a fan-assisted oven, leave the door ajar for the last 5-10 minutes.
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13
As soon as the éclairs are cooked, incise them on the side with a serrated knife and let them cool on a wire rack.
-
14
Garnish the eclairs:
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15
Fill the smooth pastry bag 1 cm in diameter with very cold chocolate pastry cream, fill the éclairs with it and put them back on the wire rack.
Technical moves
Fill a piping bag
Custard
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16
Prepare the chocolate frosting:
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17
Melt the chocolate in a just simmering bain-marie, stirring with a spoon, then, still in a bain-marie, add the icing sugar and butter. Then remove from the water bath and add the water, teaspoon by teaspoon. If the icing seems too runny, let it cool down a bit.
-
18
Spread a thick layer of frosting on each eclair using hourstal spatula and let dry.
Tips
For this Mini Chocolate Eclairs recipe, you can count on 60 minutes of preparation. To learn more about the foods in this baked goods recipe, head over to our food guide here.
