Easy and delicious milk chocolate éclairs

milk, water, sugar, unsalted butter, salt, flour, egg, powdered sugar, egg yolk, butter, vanilla extract, gelatin, flour, cornstarch, milk, milk chocolate

237 kcal per serving
Total time 90 min
16 servings

Protein: 6.9 g
Carbohydrates: 19.9 g
Fat: 14.1 g
Fiber: 0.9 g

Where the calories come from

Protein12%
Carbohydrates34%
Fat54%

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Ingredients

16 servings

130 g milk
190 g water
25 g sugar
140 g unsalted butter
4 g salt
190 g sifted T55 flour
320 g eggs at room temperature
35 g caster sugar
50 g egg yolk
25 g butter
1 teaspoon vanilla extract or 1 pod
4 g gelatin
15 g flour
15 g cornstarch
50 cl milk
125 g milk chocolate

Steps

1
For the choux pastry: Mix the milk, water, sugar, and salt together in a saucepan.
2
Add the softened butter, heat over medium heat until the butter is completely melted, then bring to a boil.
3
Add the flour all at once off the heat, mixing until you get a homogeneous dough that pulls away from the bottom of the pan.
4
Put the mixture in a stand mixer and mix at low speed using the paddle attachment to let it cool.
5
When there is no more steam coming from the dough, you can add the eggs in several batches, mixing well between each addition.
6
Once the right consistency is reached, put the dough into a piping bag and let it cool in the freezer for 10 minutes before using.
7
On a baking sheet, pipe the éclairs (they should not be too big because they will swell during baking). Bake for 30 minutes at 170°C.
8
For the pastry cream: Hydrate the gelatin in a large volume of cold water. In a bowl, mix the egg yolks, sugar, flour, and cornstarch, then set aside.
9
Heat the milk with the vanilla extract until the mixture is simmering.
10
Once the milk is hot, add it in three batches to the first mixture. Put everything back into the saucepan over the heat and keep stirring until the mixture thickens.
11
Finish by adding the well-drained gelatin, butter, and chopped chocolate to the hot mixture, mixing to incorporate everything well.
12
Pour the cream into a container, cover with plastic wrap directly on the surface, and refrigerate for at least 4 hours.
13
Once the cream has cooled, fill the éclairs. To do this, make 3 small holes in the back of the éclairs with the tip of a knife and fill the holes using a piping bag.
14
Glaze the éclairs with fondant or coat them with the remaining melted chocolate.