-Ingredients
—Eclair dough
- 2/3 cup of milk
- 2/3 cup of water
- 4 oz butter
- 1 cup flour
- 5 eggs
- 2 tsp granulated sugar
- pinch of salt
–
—chocolate cream filling
- 6 oz unsweetened baking chocolate
- 1 cup milk
- 4 egg yolks
- 1/2 cup granulated sugar
- 1/4 cup flour
–
—chocolate icing
- 5 o unsweetened chocolate
- 2 oz butter
- 1/4 cup water
–
-method
—Eclair dough
- preheat oven to 218oC
- in a pot, mix water, butter, sugar and salt; bring to boil
- Once butter has completely melted, take off flame and slowly pour in flour and stir constantly
- Place pot back to flame and continue to stir with wooden spoon
- continue to stir and knead with spoon until dough dries out and stop sticking to the sides of pot
- remove pot from flame
- add eggs, one at a time, stirring energetically
- fill baking sac with batter
- butter a baking sheet
- squeeze out ‘finger-sized Eclair’ onto baking sheet, well spaced
- bake for 10 min
- then turn down to 196oC and bake for 10-12 min with oven door slightly ajar
–
—chocolate fillng
- melt chocolate (chopped) and mil in a pot, and bring to light boil. Remove from flame
- In a bowl, whisk yolks and sugar until whitens
- slowly add flour and stir
- slowly add chocolate and milk, stir until homogenous
- put back the pot onto flame
- bring to light boil
- stir constantly until cream thickens and become smooth
- when cream cools off (and Eclair cooled as well), begin filling the Eclairs
- Cut a small slit length-wise, and stuff cream using baking sac or spoon.
–
—icing/glaze
- melt chocolate with water in a small pot over low flame
- once molten, add butter, whisk the whole time until it turns shinny and creamy
- remove from heat
- spread thin layer on each Eclair with a spatula
- wait until icing hardens and serve