Cook and Scale
Chocolate Eclairs
10 servings · 80 min total
Long, crisp choux pastry filled with silky vanilla custard and glazed with dark chocolate. The patisserie classic that rewards a little patience.
Ingredients
- 1¼ dl water
- 1¼ dl milk
- 100 g butter
- 1 pinch salt
- 150 g wheat flour
- 4 egg
- 5 dl milk, for the custard
- 5 egg yolk
- 120 g white sugar
- 40 g cornstarch
- 2 tsp vanilla extract
- 150 g dark chocolate
Contains: Gluten, Milk, Egg, Soy
Allergen info is best-effort — please verify yourself.
Method
- 1.
Make the vanilla custard — Make the custard: whisk the yolks, sugar, and cornstarch. Heat the 500 ml milk with the vanilla, whisk it into the yolks, then cook back in the pan until thick. Chill.
- 2.
Make the choux pastry — Heat the oven to 200C. Boil the water, milk, butter, and salt, tip in the flour, and beat to a smooth ball. Off the heat, beat in the eggs one at a time until glossy.
- 3.
Pipe, bake, and fill — Pipe 12 cm lengths onto a lined tray and bake for about 35 minutes until crisp and golden. Cool, then fill with the vanilla custard.
- 4.
Glaze with chocolate — Melt the chocolate gently and dip the top of each eclair to glaze. Let the glaze set before serving.