The chocolate eclair
How to get uniform eclairs and choose the glaze that suits you!
RECIPE INFO
Servings
16 eclairs
Time to make
1h30
Cooking time
55 min.
LIST OF INGREDIENTS
Choux pastry
| Ingredients | Quantity |
|---|---|
| Water | 125 g |
| Milk | 125 + 15 g |
| Butter | 115 g |
| All-purpose flour | 125 g |
| Whole egg | x5 (210 g) |
| Superfine sugar | 4 g |
| Fine salt | 2 g |
Chocolate pastry cream
| Ingredients | Quantity |
|---|---|
| Butter | 100 g |
| Whole milk | 500 g |
| Superfine sugar | 100 g |
| Cornstarch (or Pastry cream powder) | 50 g |
| Egg yolk | x2 |
| 70% Dark chocolat | 150 g |
Fondant
| Ingredients | Quantity |
|---|---|
| Superfine sugar | 675 g |
| Glucose syrup | 75 g |
| Water | 225 g |
| Cane syrup | QS |
| Cocoa powder | 1 to 2 tbsp |
Chocolate glaze (Valrhona-style)
| Ingredients | Quantity |
|---|---|
| Whipping cream (30% fat) | 250 g |
| Butter | 60 g |
| Acacia honey | 60 g |
| 66% Dark chocolate | 150 g |
Mirror glaze
| Ingredients | Quantity |
|---|---|
| Water | 75 + 48 g |
| Superfine sugar | 205 g |
| Cocoa powder | 75 g |
| Whipping cream (30% fat) | 140 g |
| Gelatin (200 blooms) | 8 g |
To obtain a regular shape (optional)
| Ingredients | Quantity |
|---|---|
| Powdered sugar / glucose | – |
| Grape seed oil | – |
| Clarified butter | – |
| Deodorized coconut oil | – |
| Mycryo (Cocoa butter powder) | – |
Instructions
EQUIPMENT
VIDEO RECIPE
NOTES
⚠ My favorite glaze is still the traditional one, which is made with fondant.
But I would advise you to buy it ready-made rather than making it yourself. Let’s say that considering the time and cost required to make it, it’s not worth the effort!
