A great classic of French pastry that we never tire of. A dessert which is composed of a choux pastry, chocolate pastry cream, and a chocolate ganache … yum !
° Choux pastry for 12 éclairs
° Egg 4
° Butter 100 g
° Salt 1 pinch
° Water 1/4 liter
° Pastry cream
° Milk 250 ml
° Vanilla 1 tsp
° Egg yolks 2
° Powdered sugar 60 g
° Cornflour 1.5 tbsp
° Flour 1.5 tbsp
1- Choux pastry: Put the salt and butter in a saucepan of boiling water. Remove from the heat and gradually add the flour while stirring. Stir vigorously with a wooden spatula until a smooth, homogeneous paste is obtained. Return to the heat and work the dough until it comes off the pan Remove from the heat and add the eggs one by one with a spatula.
2 – Preheat the oven to 180 ° C (thermostat 4) Butter a baking sheet and refrigerate it. Fill a decoration bag fitted with a smooth nozzle of 1 cm in diameter with choux pastry. Place sticks 8 to 10 cm long on the baking sheet. Brush lightly with beaten egg yolks. Bake for 30 to 35 minutes in the oven, until golden brown. Remove them from the baking sheet as soon as they are ready and let them cool on a wire rack.
3- Pastry cream: Put the milk and vanilla in a saucepan and bring to the boil.
In a bowl, whisk the egg yolks with the sugar. When the mixture is clear, add the flour and cornstarch, sifted together. Whisk to mix well Pour half the boiling milk into the egg yolk mixture, whisk well and return to the saucepan with the rest of the milk. Bring to a boil, stirring constantly and boil for 1 minute to finish cooking the flour Remove from heat and spread the cream on a baking sheet to cool it. Cover with baking paper to prevent skin from forming on the surface.
4 – Baking for 30 to 35 minutes in the oven, until golden brown. Remove them from the baking sheet as soon as they are ready and let them cool on a wire rack. To prepare pastry cream, putting milk & vanilla in a sauce pan & bring to a boil. In a bowl, beat egg yolks with sugar.
5 – Chocolate ganache: Put the chocolate in a small bowl. Boil the cream in a small saucepan and pour over the chocolate. Wait a few seconds and stir until the chocolate is completely melted and smooth.
With a small knife, make a small hole at one end of the lightning bolt, near the base. Pour the cooled custard into a bowl and whip it until smooth, then pour it with a spoon into a pocket fitted with a fairly fine smooth nozzle. Fill the eclair with cream when it begins to swell. With a small knife or spatula, spread the ganache on top of the éclairs. Leave in a cool place until the ganache is set.