- choux pastry
- water - 2 cups (500 g)
- butter - 4/5 cup (200 g)
- sugar - 2 tsp (10 g)
- salt - 2 tsp (10 g)
- flour - 1 1/5 cups (300 g)
- eggs - 6
- cream mixture
- confectionery cream - ready - made
- milk - 4 1/5 cups (1 L)
- sugar - 1 cup (250 g)
- eggs - 2/5 cup (110 g) + 1/3 cup (75 g) yolks
- starch - 1/3 cup (75 g)
- butter - 1/5 cup (60 g)
- couverture chocolate - 1 cup (250 g)
- butter - 2/5 cup (100 g)
Bring the water to a boil with the butter, sugar and salt. Add the flour and stir on low heat until the mixture starts coming off the walls of the container. Leave it to cool a little and add the eggs 1 by 1.
Pipe out the eclairs onto baking paper and bake at 302°F (150 °C) until ready.
Cream mixture: Bring the milk to a boil with 1/2 the sugar. In a separate container, beat the eggs, starch and remaining sugar. Add the milk gradually, return the mixture to the stove and stir nonstop until it thickens.
Add the diced butter and vanilla. Cover the cream with foil and leave it to cool.
Glaze: Melt the chocolate in a water bath and add the diced butter. Fill the eclairs with cream mixture and pour the glaze on top.