Directions for the choux pastry making:

1. Bring the water, milk, butter, salt and sugar to a boil.

2. Pour the previously sifted flour in all at once.

3. Beat for 2 to 3 minutes over a high flame.

4. Add the eggs one by one until you obtain a smooth and creamy mixture.

5. Pipe the éclairs with a pastry bag using a tip of 16mm with a length of 16cm.

6. Preheat the oven to 220°C – th 7. Bake at 180°C – th 6 for 20 to 25 minutes.

7. Halfway through, gently open the oven to let some steam evaporate.

Directions for the chocolate ganache making:

1. Bring the milk to a boil.

2. Pour over the pieces of chopped chocolate. Allow to melt for 2 minutes.

3. With a whisk mix in concentric circles to obtain a mooth, shiny mixture.

4. Set aside.

Directions for the pastry creme making:

1. Beat the egg yolks, sugar and cornstarche until creamy and whitened. Add the cocoa powder.

2. Bring the milk to a boil. Pour some on the mixture. Put everything in a saucepan to cook.

3. Whisk vigorously until the cream thickens. Bring to a boil for 1 minute.

4. Add the chocolate ganache. Mix.

5. Refrigerate.

Directions for the chocolate icing making:

1. Bring the milk and glucose syrup to a boil.

2. Pour over the chopped chocolate and the icing paste.

3. Mix at 45°C until it is smooth and shiny.

Tip from our chef :
To know if you mixture is at 45°C, put a dab of icing on your lip: you should have a sensation of warmth.

Assembling the Eclairs

1. Pierce three wholes on the top of the choux pastry.
2. Fill with 70 to 75g using a pastry bag tip of 0.6mm. Glaze the top of the éclair.
3. Enjoy!

Tip from our chef :
If you do not have a pastry bag, cut the éclair in two lengthwise and fill with a spoon.