Chocolate Eclairs

Classic chocolate eclairs made of golden choux pastry filled with chocolate cream and dipped in shiny chocolate frosting. Delicious!

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Chocolate Eclairs

10-12 chocolate eclairs

For the eclairs:
160 ml. water
5 grams sugar
70 grams butter
3 grams fine salt
15 grams cornstarch
90 grams all-purpose flour
2-3 eggs, beaten

For chocolate Crémeux:
5 grams gelatin powder
25 ml. water
250 ml. heavy cream
250 ml. milk
30 grams sugar
3 large egg yolks
200 grams dark chocolate, chopped

For chocolate coating:
100 grams dark chocolate
125 ml. heavy cream
10 grams glucose or corn syrup

Decoration:
Chocolate cookie crumble
Dark Chocolate sheets

Preparation:

Make the eclairs:

1. preheat oven to 180c degrees.
2. In a medium saucepan put water, salt, sugar and butter and heat to a strong boil.
3. Add cornstarch and flour and stir while cooking, until it turns into a lump of dough.
4. Transfer the dough to the bowl of an electric mixer with a paddle attachment and mix on medium speed for 2-3 minutes until it cools down a little.
5. Add the eggs gradually while beating until dough is elastic and smooth. Check the readiness of dough by creating a “trail” with a wooden spoon in the center of the dough – if the track remains stable, add some eggs, and if it closes a bit – the dough is ready. It is important not to add too many eggs to the dough or it may become too soft and ruined.
6. Transfer the dough to a pastry bag fitted with a serrated 2 cm piping tip. On a baking tray lined with baking paper pipe 8-10 cm long eclairs. It’s important to leave some space between the eclairs.
7. Bake for about 20-25 minutes or until golden and set. Cool completely before filling.
8. Make 2 small holes at the bottom of each eclair.

Chocolate Crémeux:

1. In a small bowl put gelatin and water and leave to set at room temperature for about 10 minutes.
2. On a medium pot, put cream, milk, sugar and egg yolks and beat well.
3. Cook the mixture over medium-high heat while constantly whisking until it reaches a boil.
4. Remove from heat and add gelatin. Beat well until gelatin dissolves and mixture is smooth.
5. Strain the mixture and add in chocolate. Beat until dissolved in a mixture.
6. Using a stick blender, grind the mixture until very smooth. Refrigerate for 3-4 hours or until the cold and set.
7. Transfer the cold cream into a bowl and whisk until it becomes smooth and creamy.
8. Transfer the cream into a pastry bag fitted with 1 cm round piping tip and fill the eclairs. Refrigerate.

Chocolate coating:

1. In a bowl put cream, chocolate and glucose and solvents together in the microwave or over double boiler until everything is melted and mixture is smooth.
2. Transfer the ganache to a flat plate and let it stand for 20-30 minutes to slightly cool.
3. Dip the top of the eclairs in the chocolate coating.
4. Decorate with chocolate cookie crumble and chocolate sheets and serve.

Notes:

• Eclairs are at their best on the day of preparation, but you can keep them in a closed container in the refrigerator up to 3 days.