These chocolate éclairs are so good, that I
will savor them one last time, an excellent idea it seems to me, before leaving
the blue planet, without regrets and without remorse.
A delicious chocolate eclair!
I received a lot of compliments about this
lightning bolt.
Mainly thanks to the creaminess I think,
because the creamy chocolate filling makes a huge difference with store-bought
éclairs which are content with pastry cream, so a little pasty and a little too
heavy.
* Ingredients:
* For the pastry cream
° 100 g dark chocolate 70%
° 125 g sugar
° 3 egg yolks
° 33 cl of whole milk
° 2 tbsp. to s. cornstarch Maïzena
° 0.5 tsp. to c. vanilla extract or liquid
vanilla
* For the choux pastry
° 3 medium eggs
° 1 pinch of eggs
° 80 g flour
° 75 g butter
° 10 cl of water
° 1 pinch of salt or fine salt
* For the decorations
° 100 g fondant
° 20 g of chocolate powder
* Preparation:
1
Do the pastry cream :
Boilling milk with half sugar &
liquid vanilla.
In a bowl, beat the egg yolks also rest of
the sugar until blending is well whiten. Add cornstarch and blend .
And add boiling milk while beating . Return
to pan.
Put
saucepan on low heat, still stir with a beat .
Bring to a boil, beating persistently and
cooking for 4 min .
Off
heat add chocolate in pieces and
beat to integrate.
Cooled cream in refrigerator.
2
Preparation choux pastry :
Preheat at oven 180 ° C.
In a pot , bring water to a boilling with butter
pieces also salt.
Take from
heat & cast in flour at
formerly. Stir with a wood spatula until the blending forms a thick paste that
sticks to spatula.
Return
pan to a light heat also dry the dough for a some sec .
Remove the saucepan from the heat then add
each egg, one after the other, mixing vigorously until the egg and the dough
are assimilated. The dough be runny only
not liquid .
You must put the last egg gradually because
otherwise the dough may be too runny and you may miss your choux pastry.
Place the choux pastry using a pastry bag
in the shape of an eclair.
Brown and bake for about 25 minutes.
Cabbages must be dry.
3
Garnish the éclairs and decorate:
Drill 2 small holes under the lightning
bolt and garnish with cream using a pastry bag.
Heat the fondant very lightly and color it
with the cocoa powder.
Lightly dip your éclairs in the fondant.
ENJOY !!
