Belgian Chocolate Éclairs

Name: Belgian Chocolate Éclairs
Prep time: 30 min
Total time: 30 min
Yield: 8 people
Cuisine: Belgian
Ingredients: 1 cup water; 6 tbsp unsalted butter; 1 pinch of salt; 3/4 cup all-purpose flour; 3 eggs; 2 cups whole milk; 4 egg yolks; 1/2 cup granulated sugar; 3 tbsp cornstarch; 1 tsp vanilla extract; 5 oz dark chocolate, finely chopped; 1/2 cup heavy cream

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A beloved pastry counter classic made with choux buns, vanilla pastry cream and a shiny dark chocolate glaze.

Serves: 8 people

Preparation time: 30 min

Ingredients

water – 1 cup
unsalted butter – 6 tbsp
pinch of salt – 1
all-purpose flour – 3/4 cup
eggs – 3
whole milk – 2 cups
egg yolks – 4
granulated sugar – 1/2 cup
cornstarch – 3 tbsp
vanilla extract – 1 tsp
dark chocolate, finely chopped – 5 oz
heavy cream – 1/2 cup

Method

1. Preheat the oven to 390°F and line a baking tray with parchment paper.
2. Bring the water, butter and salt to a boil. Stir in the flour at once and cook briefly until the dough forms a ball.
3. Let the dough cool for a few minutes, then beat in the eggs one by one until smooth and glossy.
4. Pipe éclair shapes and bake for 25 to 30 minutes until puffed and dry. Cool completely.
5. For the filling, heat the milk. Whisk the yolks with the sugar, cornstarch and vanilla, then cook with the milk until thick. Cool the pastry cream.
6. Fill the éclairs with pastry cream. Warm the cream for the topping, pour it over the chocolate, stir smooth and dip the tops of the éclairs into the glaze.