Eclairs with Pastry Cream

Ingredients

• Chicken Egg 4 pieces
• Wheat Flour 5 oz
• Butter 5 oz
• Milk 20 fl oz
• Sugar 5 oz
• Vanilla extract ½ spoons
• Whole egg 2 pieces
• Corn Starch 1½ spoons
• Salt ¼ spoons
• Water 5 fl oz
• Bittersweet Chocolate 5 oz
• 33% Cream 5 fl oz

Step-by-Step Guide

Step 1

In a saucepan, combine 120 ml of milk and 120 ml of water, add butter, a teaspoon of sugar, and 1/4 teaspoon of salt. Bring to a boil and then remove from heat.

Step 2

Add 130 grams of sifted flour, mix well with a wooden spoon, then return to the heat for another 1.5 to 2 minutes, stirring until the dough forms a single ball. Remove from heat and let it cool slightly.

Step 3

In the still-warm dough, add 4 eggs one at a time and knead well. The dough should become smooth and shiny. Transfer it to a piping bag fitted with a large nozzle.

Step 4

Pipe strips measuring 10–15 cm in length onto a baking sheet lined with parchment paper, leaving about 5 cm between each strip. Bake in an oven preheated to 430°F for 10 minutes, then reduce the temperature to 160 degrees and bake for an additional 30 minutes, until golden brown. Once baked, pierce the eclairs with a skewer at both ends to allow steam to escape.

Step 5

For the cream, whisk the egg yolks with sugar and vanilla extract in a saucepan. Add 400 ml of milk, 30 g of flour, and cornstarch, and mix well. Place over low heat and, stirring constantly, bring to a thick consistency.

Step 6

Remove from heat and let cool, then transfer to a piping bag.

Step 7

Make small holes in the finished éclairs and pipe in the cream.

Step 8

Chop the chocolate, bring the cream to a boil, and pour it over the chocolate. Let it sit for 2 minutes, then stir from the center to the edges until you have a smooth sauce.

Step 9

Dip the éclairs in chocolate glaze.

Step 10

Allow the glaze to set and serve.