Pâte à choux, éclairs Tourisme Eng

Ingrédients

for 16 pieces

Choux pastry

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

Chocolate cream

Milk 500g
Liquid vanilla 10g
Sugar 100g
Yolks 100g
Cream powder 50g Butter 75g

Chocolate fondant

Glucose 600g

Fondant 60g

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

Chocolate custard

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, add the yolks, milk sugar and cream powder. Stir until
thickens. Continue for 1 min after boiling. Remove from heat, add chocolate and whisk vigorously.
Remove to a cling-film tray and cool rapidly.

Chocolate fondant

Melt at 37°C.
Adjust fluidity with water if necessary.