French Recipe: Chocolate Eclair

The pastry

1. Preheat the oven to 210 degrees.
2. In a large saucepan, bring the butter, 15cl of water, 1 pinch of salt, the sugar and warm up
3. When it boils, immediately take the pan off the heat.
4. Stirring with a wooden spoon, add all the flour at once and stir vigorously until the dough comes off the pan.
5. Return to the heat and cook, stirring, 30 seconds
6. Remove the pan from the heat and add 2 eggs one by one and whisk
7. Mix until the dough is smooth and glossy and the eggs are completely incorporated.
8. Using a piping bag, shape 6 strands of dough on the baking sheet, leaving 2 inches of space between them.
9. With the remaining egg, make an egg wash: in a bowl, whisk the egg and water together
10. Brush the surface of each éclair with the egg wash
11. Bake for 30 minutes, leaving the oven door ajar. Take out the baking sheet and let cool the eclairs.

The filling

1. In a medium saucepan, heat the milk and cacao powder and bring to a boil
2. Immediately turn off the heat and set aside
3. In a bowl, whisk the egg yolks and sugar until light and fluffy.
4. Add the flour and whisk vigorously until no lumps remain.
5. Drizzle the boiling milk while continuing to whisk.
6. Pour the mixture into the saucepan and cook over medium-high heat, whisking constantly, until thickened and slowly boiling.
7. Remove from the heat, add the butter and stir
8. Let cool slightly. Cover with plastic wrap and refrigerate at least 1 hour.
9. Using a pastry bag with a plain tip, gently pipe the custard into the back of the eclairs

The icing

1. In a small saucepan, break the chocolate into pieces and add 1 tablespoon of water.
2. Heat over medium heat until melted and smooth.
3. Dip the tops of the eclairs in the chocolate glaze and set on a sheet pan
4. Chill and refrigerate one hour.
5. It is ready, enjoy!