Éclairs with Vanilla Custard and Chocolate Glaze

Ingredients

• 125 ml Water
• Salt (A pinch)
• 50 g Butter (For the choux pastry)
• 100 g Wheat flour (For the choux pastry)
• 2 Eggs (For the pastry)
• 250 ml Milk (For the custard)
• 1 tsp Vanilla sugar (For the custard)
• 100 g Sugar (For the custard; beat 50 g with the egg, and add the rest to the milk)
• 1 Egg (For the custard)
• 20 g Wheat flour (For the custard)
• 25 g Butter (Add to the hot finished custard)
• 150 g Chocolate (Approximate amount, for the glaze)

Steps

1. 1

   Bring the water to a boil in a saucepan. Add a pinch of salt and 50 g of butter, and stir until the butter has completely melted.

2. 2

   Add 100 g of flour to the boiling mixture and cook the dough, stirring, until smooth.

3. 3

   Cool the dough slightly so that the eggs do not curdle. Add the first egg and mix until smooth; you may use a mixer if desired.

4. 4

   Add the second egg and mix again until smooth.

5. 5

   Transfer the dough to a piping bag and pipe logs approximately 10 cm long onto a baking sheet lined with parchment paper.

6. 6

   Bake in an oven preheated to 180°C for approximately 25–30 minutes. Do not open the oven door during baking.

7. 7

   Allow the finished pastries to cool.

8. 8

   For the custard, beat the egg with half of the sugar—50 g. Add 20 g of flour and mix.

9. 9

   Place the milk, vanilla sugar, and the remaining sugar—50 g—in a saucepan. Bring to a boil.

10. 10

    Reduce the heat. Whisking the milk mixture vigorously, pour in the egg mixture so that the eggs do not curdle.

11. 11

    Cook the custard, stirring constantly, until thickened.

12. 12

    Add 25 g of butter to the hot finished custard and stir until the butter has melted.

13. 13

    Allow the custard to cool completely.

14. 14

    Melt the chocolate in a microwave or in a double boiler.

15. 15

    Fill the cooled pastries with the custard using a piping bag.

16. 16

    Dip the tops of the éclairs into the melted chocolate.

17. 17

    Refrigerate the éclairs until the chocolate glaze has set.

Notes

The author's recipe specifies an approximate amount of chocolate—150 g. Separate cooling times for the dough and custard, and setting time for the glaze, are not specified. The author also notes that the butter may accidentally be omitted from the custard, although it is included in the ingredient list and method.

Nutrition per serving

• dessert
• baking
• French cuisine
• éclairs
• choux pastry
• custard
• chocolate
• baked