Eclair au Chocolat

Éclair au Chocolat

Puff Dough
· ½ cup (whole) milk
· ½ cup water
· 8 Tbsp butter
· 1 Tbsp sugar
· ½ tsp salt
· 1 cup flour
· 4 large eggs (at room temperature)
Bring milk, water, butter, sugar and salt to a boil.
Add flour to boiling mixture all at once and stir stir stir on low heat for about 2 minutes.
Then let the dough cool for about 5 minutes in a bowl.
Add eggs to mixture one at a time and beat until incorporated. (it will be shinny and gooey)
Place on baking sheet in the shape you want (I like one big dough scoop)

Bake at 375 F (190 C) for about 20-25 minutes until they are brown and “hard”. Let cool before filling.


Chocolate Filling
· 2 cups (whole) milk
· 4 large egg yolks
· 6 Tbsp sugar
· 3 Tbsp corn starch
· Pinch of salt
· 7 oz (200 gr) bitter sweet chocolate (melted)
· 3 Tbsp butter at room temperature
Bring milk to boil.
In a bowl whisk yolks with sugar, salt and corn starch until thick and well blended. Add about ¼ cup of boiling milk to the yolk mixture and stir well. Then add the yolk mixture to the milk and mix well. Boil this mixture for about 2-3 minutes.
Add melted chocolate and butter to mixture.
Cover and refrigerate mixture until cool. (if you need it to cool quickly, then stick it in the freezer for a few minutes.)

Once cooled take this mixture and stuff the puffs that you made. (You will want to put a lot in each puff, don’t be shy!)

Chocolate Glaze
· ¾ cup heavy cream
· 9 oz (240 grams) chocolate (cup up very small)
Bring heavy cream to a boil, then pour it over the chocolate and let it sit for about 30 seconds, then stir it around until fully melted.
Brush this mixture over the puffs. Then refrigerate them for a couple hours before serving! ENJOY!