Éclairs

Ingredients

CHOUX PASTRY

  • ▢ 100g / 7 tbsp unsalted butter , cut into 1 cm / 1/2″ cubes
  • ▢ 1 cup water
  • ▢ 1 cup plain/all-purpose flour
  • ▢ Pinch cooking/kosher salt
  • ▢ 4 large eggs (55-60g/2oz each) , at room temperature 

SHINY CHOCOLATE GLAZE:

  • ▢ 100g/ 3.5 oz 70% cocoa dark chocolate block , finely chopped 
  • ▢ 2/3 cup thickened/heavy cream 
  • ▢ 3 1/2 teaspoons corn syrup or liquid glucose 

STABILISED CHANTILLY CREAM 

  • ▢ 3 cups thickened/heavy cream or whipping cream (min 35% fat.
  • ▢ 1 cup mascarpone (40%+ fat.
  • ▢ 1 2/3 cups icing sugar/powdered sugar , sifted
  • ▢ 2 tsp vanilla bean paste or extract or, 2 vanilla pods.

SHINY CHOCOLATE GLAZE:

STABILISED CHANTILLY CREAM 

  • ▢ 3 cups thickened/heavy cream or whipping cream (min 35% fat.
  • ▢ 1 cup mascarpone (40%+ fat.
  • ▢ 1 2/3 cups icing sugar/powdered sugar , sifted
  • ▢ 2 tsp vanilla bean paste or extract or, 2 vanilla pods.

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