Éclair: The Quick And Easy Recipe For The Irresistible French Pastry!

INGREDIENTS
Choux pastry:
120g (1 cup) of flour
120ml (1/2 cup) of milk
120ml (1/2 cup) of water
110g (1/2 cup) of butter
3 eggs 
½ tsp of salt
1 tbsp of sugar
 
Fo the filling:
400g of custard cream
240g of chocolate ganache
 
For the cover:
300g of dark chocolate
120ml (1/2 cup) heavy cream 
 
METHOD 
1. In a saucepan, combine the milk, water, butter, salt, and sugar. Bring to a boil, then turn off the heat and add the sifted flour all at once.
2.  Stir well and return the saucepan to the heat, continuing to stir to dry out the dough until it starts to come away from the sides.
3. Once the dough has cooled enough add the eggs one at a time, incorporating each egg fully before adding the next. Continue mixing until the dough is smooth and homogeneous.
4. When the dough is smooth fill a piping bag fitted with a smooth or star tip (about 10-12 mm) with the dough. Pipe strips of dough about 8 cm long on a parchment-lined baking sheet. The ends of the éclairs should be rounded. If necessary, flatten any “peaks” of dough with a slightly dampened finger.
5. Preheat the oven to 180°C (350°F) on the fan setting. Bake the éclairs for 10-15 minutes until golden brown, then reduce the temperature to 160°C (320°F) and continue baking for another 10 minutes until fully cooked.
6. Remove the éclairs from the oven and let them cool completely.
7. Mix the custard cream and the chocolate ganache in a bowl. 
8. Once the éclairs have cooled, use a piping bag to fill them with the custard-ganache mixture.
9. Mix dark chocolate with hot cream to prepare the ganache.
10. Dip the tops of eclairs into the ganache.


 

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