Eclairs with chocolate

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Directions

1. 1

   For the choux pastry, put 1/4 litre water, butter and salt in a pot and bring to the boil. Remove from the heat, add the flour and stir with a wooden spoon until the mixture comes off the walls and a smooth dumpling is formed.

2. 2

   Stir the dough constantly over medium heat for 2-3 minutes until a coating has formed on the bottom of the pot. Pour dough into a bowl and stir for about 1/2 minute. Gradually add 4 eggs and continue stirring until a smooth and shiny dough is formed.

3. 3

   Pour the dough into a piping bag with star-shaped spout (1.3 cm Ø) and squirt dough fingers (approx. 10 x 2.5 cm) at a large distance from each other on three baking trays lined with baking paper. Mix the rest of the egg and 1 tablespoon of water and brush each piece of dough thinly with it.

4. 4

   Make sure that nothing drips down the sides. Bake in the preheated oven (electric oven: 200 °C/ gas: level 3) for 20-25 minutes. Take out and cut each eclair lengthwise on each side with a knife.

5. 5

   Turn off the oven and let the éclairs rest for another 5 minutes. Let them cool down on a cake rack. For the cream filling, place the egg yolks and 50 g sugar in a mixing bowl and beat with the whisks of the hand mixer until a creamy mixture is formed.

6. 6

   Add flour little by little and mix well. Put milk and remaining sugar in a pot. Cut the vanilla pod lengthwise and add. Heat the milk until the sugar has dissolved. Add 1/4 of the milk mass to the egg mixture and mix with the whisk of the hand mixer.

7. 7

   Pour the egg mixture into the remaining milk while stirring and boil for 3-4 minutes. Add butter and stir in. Remove the vanilla pod. Pour the mixture into a bowl and cover the surface with cling film so that no skin forms.

8. 8

   Let it cool down. Whip cream until stiff and fold into the cooled cream. Pour the vanilla cream into a piping bag with a star-shaped spout (1.3 cm Ø) and leave to cool completely in a cool place.

9. 9

   Melt the chocolate coating over a warm water bath. Spread each eclair with couverture. Leave to dry. Cut the eclairs in half lengthwise. Spray cream onto the lower halves of the dough and place the chocolate-covered halves on top.

10. 10

    Peel or clean, wash and chop the vegetables. Peel and finely chop onion and garlic. Wash thyme, shake dry, remove leaves. Bring 3-4 l salt water (1 teaspoon salt per litre) to the boil.

Nutrition Facts

KCAL
240 kcal

CARBS
20 g

FATS
16 g

PROTEINS
6 g