Chocolate éclair

Ingredients

• 125 ml Water (cold water)
• 125 g Unsalted butter (cut into cubes)
• 125 g Wheat flour type 45 (high-gluten flour)
• 4 g Fine salt
• 5 g Granulated sugar
• 1 pinch Tonka bean (optional, to flavor the dough)
• 250 g Whole eggs (weighed, about 4 large eggs)
• 300 g Whole milk
• 30 g Granulated sugar (for the cream)
• 30 g Cornstarch (Maïzena)
• 3 units Egg yolks (for the pastry cream)
• 100 g 70% dark chocolate (cut into pieces)
• 30 g Unsalted butter (for the cream)
• 1 pinch Ground nutmeg
• 200 g Pastry fondant (coating type) (to melt)
• 20 g Unsweetened cocoa powder
• 10 g Liquid honey
• 15 ml Hot water (to adjust the glaze)
• 30 g Powdered sugar (for the crackling) (mixed with 1 tsp cornstarch)

Instructions

1. Prepare the choux pastry liquid

   Pour the water into the saucepan, add the cubed butter, salt, sugar and a pinch of tonka bean. Heat over medium heat until the butter melts completely, without bringing to a boil.

   Time: PT5M

2. Incorporate the flour

   Remove the saucepan from the heat, add the flour all at once and mix vigorously with the spatula until a homogeneous dough that detaches from the sides (panade) is obtained.

   Time: PT2M

3. Cook the panade

   Return the saucepan to low heat and let the panade cook for 2 minutes, stirring constantly to evaporate excess moisture and develop the starch.

   Time: PT2M

4. Cool the panade

   Transfer the panade to a bowl, spread it lightly and let it cool for 5 minutes so it is no longer warm to the touch before adding the eggs.

   Time: PT5M

5. Incorporate the eggs

   Weigh the eggs (250 g), crack them and whisk lightly. Pour the beaten eggs in a stream over the cooled panade while stirring continuously until a smooth, glossy dough is obtained.

   Time: PT5M

6. Pipe and shape the choux

   Transfer the dough into a pastry bag fitted with a 10 mm plain tip. Pipe 8‑10 cm logs onto a baking sheet lined with parchment paper, spacing them slightly.

   Time: PT5M

7. Initial bake

   Place the sheet in the preheated oven at 180°C and bake for 20 minutes.

   Time: PT20M

   Temperature: 180°C

8. Finish baking at lower temperature

   Lower the oven temperature to 150°C and continue baking for an additional 20 minutes to dry the choux.

   Time: PT20M

   Temperature: 150°C

9. Cool the choux

   Remove the choux from the oven, let them cool on the rack, then place them in the refrigerator for 10 minutes before filling.

   Time: PT10M

10. Prepare the chocolate pastry cream – heat the milk

    In a saucepan, bring the milk to a simmer with the pinch of nutmeg (2 minutes).

    Time: PT2M

11. Mix yolks, sugar and cornstarch

    In a bowl, whisk the egg yolks with the sugar and cornstarch until a pale, homogeneous mixture is obtained (2 minutes).

    Time: PT2M

12. Temper and thicken the cream

    Pour the hot milk in a stream over the egg mixture while whisking, then return everything to the saucepan. Cook over medium heat, stirring constantly until thickened (about 3 minutes) without letting it boil.

    Time: PT3M

13. Incorporate the chocolate and butter

    Remove the saucepan from the heat, add the dark chocolate and butter. Mix until the mixture is smooth and glossy (2 minutes).

    Time: PT2M

14. Cool the pastry cream

    Pour the cream into a container, cover immediately with plastic wrap in contact with the surface and place in the refrigerator for 30 minutes to thicken and prevent a skin from forming.

    Time: PT30M

15. Prepare the glossy glaze

    Melt the pastry fondant in a bain-marie, add the cocoa powder and honey, mix. If the glaze is too thick, gradually incorporate hot water until a fluid consistency is achieved (5 minutes).

    Time: PT5M

16. Fill the éclairs

    Transfer the cooled pastry cream into a pastry bag fitted with a plain tip. Poke a small hole at each end of the éclair and fill with cream until it slightly overflows.

    Time: PT5M

17. Glaze the éclairs

    Dip the top of the choux into the glossy glaze or, using a spoon, coat the top. Let the glaze set for 5 minutes at room temperature.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of Unsalted butter: margarine
• Instead of Wheat flour type 45: type 55 flour
• Instead of Whole milk: semi-skimmed milk
• Instead of 70% dark chocolate: 60% dark chocolate
• Instead of Liquid honey: glucose syrup

Equipment Needed

• Medium saucepan
• Hand whisk
• Wooden spatula
• Kitchen scale
• Mixing bowls (3)
• Pastry bag with 10 mm plain tip
• Baking sheet
• Parchment paper
• Cooling rack
• Oven thermometer (optional)
• Bain-marie (stainless steel bowl + saucepan)
• Plastic wrap
• Chef's knife

Critical Steps — Do Not Skip

• 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

Chef Tips from the Video

• Use only water (no milk) in the choux pastry to achieve a very dry interior, ideal for the chocolate filling.
• Weigh the eggs to ensure the same ingredient proportions each time.
• Mix powdered sugar with a teaspoon of cornstarch (type “codineige”) for a more resistant crackling under the glaze.

Troubleshooting

Storage

Refrigerator: Store the filled éclairs in an airtight container for 2‑3 days.

Freezer: Unfilled choux can be frozen for 1 month; thaw in the refrigerator before filling.

Room temperature: The glaze solidifies at room temperature, it is best to keep it cool if the room is warm.

Make-Ahead Tips

• Bake the choux the day before and store them in an airtight box, then fill them on the same day.
• The pastry cream can be prepared 24 h in advance and kept refrigerated under plastic wrap.
• The glaze remains pliable for 30 minutes after preparation; it can be gently reheated in a bain-marie if needed.