Eclairs au chocolat, crème pâtissière, fondant Cours Privé Tourisme Eng

Ingrédients

For about 15 pieces

Choux pastry

Water 250g
Salt 5g
Sugar 5g
Butter 100g
Flour 150g
Eggs about 250g

Chocolate pastry cream

Milk 500g
Sugar 100g
Yolks 100g
Cream powder or Maïzena 50g
Butter 75g

Chocolate fondant 200g

Syrup (100g sugar + 100g water) quantity to be adjusted

Fondant 200g

Étapes de la recette

Choux pastry Combine water, salt, sugar and butter.

Bring the mixture to the boil, then remove from the heat and add the flour. Mix, and once the mixture is homogeneous, dry on the heat until crackling.

Place in mixer at low speed and gradually add eggs.

Line 10 12 cm-long éclairs with a 16 or 18 mm tip.

Chocolate pastry cream Combine the milk and some of the sugar in a saucepan. Blanch remaining sugar and yolks. Add cream powder. Pour some of the warm milk directly onto the first mixture.

Once the milk has boiled, pour in the yolk-sugar-milk mixture and cream powder or cornflour. Mix until thickens. Continue for 1 min after boiling. Remove from heat, add chocolate and whisk vigorously.
Remove to a cling-film tray and cool quickly.

Chocolate fondant Melt the fondant at 37°C.
Adjust fluidity if necessary with syrup.