+To make the choux pastry:
°150 grams of flour
°25 cl of water
°75 grams butter
°1 tablespoon sugar
°pinch of salt
°oil
°4 eggs
°1 egg yolk
+For cream:
°2 tablespoons flour
°30 cl of milk
°50 grams butter
°210 gm dark chocolate
°3 tablespoons of sugar
°1 egg
°2 egg yolks
Step 1
To make the choux pastry:
The second step
Preheat the oven to 210 °C (thermostat 7).
Step 3
Combine salt, sugar, butter and water in a saucepan and bring to a boil.
Step 4
Mix the flour and stir until we get a cohesive dough. Work it until it's solid enough
Step 5
Add 4 eggs, one at a time, making sure to mix each egg well.
Step 6
Knead the dough until it sticks.
Step 7
Use a pastry bag to spread about ten 15cm dough sausages on a pre-armed baking sheet.
Step 8
Brush the egg yolk until the pastry is golden when cooked.
Step 9
Bake for 25 minutes in a hot oven and leave for 10 minutes, without oven, to prevent the choux or eclair from shrinking.
step 10
For cream:
Step 11
Melt 60 grams of chocolate, cut into pieces, in milk over low heat.
Step 12
In a bowl, beat eggs, yolks, and sugar until mixture becomes foamy.
Step 13
Add the flour and add the chocolate milk.
Step 14
It thickens without stopping stirring.
step 15
Mix 20 grams of butter away from the heat. Let it cool down.
Step 16
Decorate the eclair cut in two lengthwise with this cream and melt the rest of the chocolate and butter in a bain-marie.
step 17
Spread the top of the eclair. Leave the decorating cream to harden before serving.
Enjoy !
