Custard eclairs drizzled with chocolate
12 servings
120 minutes
Eclairs with custard cream and chocolate glaze are an exquisite French delicacy that has gained popularity worldwide. Their history dates back to the 19th century when the famous pastry chef Antonin Carême perfected the choux pastry recipe. The crispy golden shell of eclairs creates a perfect contrast with the delicate creamy filling infused with vanilla and chocolate luxury. This dessert embodies elegance and harmony of flavors: airy dough, velvety cream, and rich chocolate accent. Eclairs are perfect for festive occasions, family evenings, or cozy tea times. Their unique texture and rich taste make them one of the most beloved desserts that can provide true gastronomic pleasure.
1
First prepare the ingredients for the dough: water, salt, oil, and flour. Prepare 3 whole eggs. Start making the cream using: 150 grams of milk, yolk, sugar (to taste), 1 tsp of starch, 50 grams of dark chocolate, and 10 grams of butter. In a small pot, pour in water, add salt and butter, and heat until the butter melts.
- Water: 150 ml
- Salt: to taste
- Butter: 70 g
- Milk: 100 ml
- Egg yolk: 1 piece
- Sugar: 30 g
- Starch: 1 teaspoon
- Chocolate: 60 g
2
Pour the prepared flour into the liquid all at once and start mixing (to prevent it from clumping and burning). The mass should come together, and you need to shake the pot to form it into a ball.
- Wheat flour: 100 g
3
Keep the obtained mass on the fire for a short time, then remove it and add one egg. Next, break two eggs into a separate bowl, mix them and gradually add to the lump, making sure to stir the dough continuously during the process. It is necessary to add the eggs gradually while monitoring the consistency of the dough; it should not be too hard or too liquid.
- Chicken egg: 3 pieces
4
Pour the obtained mass into a pastry bag (you can make it yourself, there are many quick and simple schemes online using baking paper). Then take a baking tray, grease it with oil, and pipe our future eclairs in a checkerboard pattern using the pastry bag.
- Butter: 70 g
5
It is important to maintain the same length, about 13–14 cm. Send the tray with éclairs to the oven at 180 degrees for 20–30 minutes. You can check readiness by the golden cracks on the sides.
6
While the eclairs are preparing, you need to make the custard. Pour milk into a saucepan and mix the yolks with sugar and starch in a separate container. Melt the chocolate. When the milk boils, add the prepared yolks and continue heating for a minute while stirring with a whisk or fork.
- Milk: 100 ml
- Egg yolk: 1 piece
- Sugar: 30 g
- Starch: 1 teaspoon
7
Next, pour in the chocolate and cook for about another minute. Just before removing from heat, add the butter, hold for another 10 seconds and take off the heat. Add 'Baileys' liqueur and mix. Pour the resulting cream onto a baking sheet, spread it out, cover with plastic wrap and leave for a while.
- Chocolate: 60 g
- Butter: 70 g
8
Send to the freezer for 15 minutes. At the same time, take out the éclairs and let them rest.
9
After 15 minutes, pour the cream into a pastry bag and fill the éclairs from the inside by piercing them.
10
Mask the holes with leftover cream on top. Place on a plate and serve.