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Chocolate éclair
Chocolate éclair made from A to Z with traditional choux pastry, a silky chocolate pastry cream and a glossy cocoa and honey glaze. Follow Norbert Tarayre's tips to achieve dry and crisp shells, a rich filling and a shiny glaze.
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Critical Success Points
- • Do not bring the water‑butter mixture to a boil before adding the flour
- • Cook the panade long enough to evaporate excess moisture
- • Incorporate the eggs gradually to obtain a homogeneous dough
- • Bake at 180°C then 150°C to dry the choux
- • Do not let the pastry cream boil while thickening
- • Use hot water to adjust the glaze consistency
Safety Warnings
- • Handle the hot oven (180°C then 150°C).
- • Be careful with boiling liquids (milk, fondant).
- • Use kitchen gloves when glazing to avoid burns.
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