France
Éclairs
Choux pastry, vanilla cream, glossy chocolate. A patisserie project you'll be very proud of.
120 minTime
8 gProtein each
mildSpice
Make it your way
Grandma's wayChoux pastry filled with vanilla crème pâtissière and glazed with chocolate.
The original321kcalsame
8 gproteinsame
1 gfibresame
120minutessame
Éclairs au chocolat.
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Crème pâtissière: heat 500 ml milk with vanilla. Whisk yolks, 100 g sugar and cornflour, pour in the hot milk, return to the pan and whisk until thick and bubbling for a minute. Stir in 20 g butter, cover with film and chill.
- 2Choux: bring water, 125 ml milk, 100 g butter, salt and 5 g sugar to a boil. Tip in the flour and beat over low heat.
- 3Cool 5 minutes, then beat in the eggs one at a time.
- 4Pipe 12 cm lengths on a lined tray. Bake at 200 C for 15 minutes, then 180 C until deep golden. Do not open the oven early.
- 5Cool, poke holes underneath and pipe in the crème pâtissière.
- 6Melt chocolate with warm cream and dip the tops. Chill to set.
Serve it like this
Line up on a long plate or board, chocolate side up, chilled. Serve with coffee.