Chocolate pastry cream
For 8 éclairs or 20 petits choux
- 100 g of dark chocolate
- 2 egg yolks
- 45 g of sugar
- 45 g of flour
- 250 ml of milk
- Melt the chocolate in a bain marie. Put it on the side.
- In a bowl, mix the sugar and egg yolks. Add flour and mix together. Put in on the side.
- Pour the milk in a saucepan, and let it come to a boil.
- When it’s boiling, remove the pan from the heat and pour a little bit of the milk on the egg yolk-sugar-flour mixture while whisking vigorously. When it’s smooth, pour this mixture back in the saucepan with the rest of the milk.
- Place pan back on the heat and whisk the mixture until boiling. When it’s boiling, keep whisking until the mixture becomes thicker (a few seconds), then, remove the pan from the cooktop. Continue mixing while it’s cooling.
- Add the melted chocolate to the cream and mix.
- Put a sheet of plastic wrap on the top of the cream and get it into the fridge.
Chocolate icing for eclairs
For 8 éclairs or 20 choux
- 88 g of dark chocolate
- 60 g of heavy whipping cream
- Melt the chocolate in a bain marie.
- Heat the heavy whipping cream. When it’s boiling, pour the cream on the chocolate while mixing vigorously.
For about 20 choux or 8 éclairs
- 50 ml of milk
- 70 ml of water
- 45 g of butter
- 1 pinch of salt
- 2 small tablespoons of sugar (5 g)
- 75 g of flour
- 2 eggs
- Preheat the oven to 350°F.
- Melt milk, water, salt, sugar and butter in a saucepan.
- When the mixture begins to boil, stop the heat and add the flour out of the fire. Mix well to obtain a smooth dough. Put again on low heat 1 or 2 minutes to slowly dry the dough.
- Out of the fire, add the eggs, one by one, while mixing well: you will obtain a smooth dough.
- Fill a pastry bag with this dough.
- On a pan covered with parchment paper, form small petits choux, 2 or 3 cm in diameter.
- Bake for 30 minutes without opening the oven door while cooking.
- Let cool.
Fill your petits choux and éclairs with the chocolate cream. With a brush, add some icing on the top.