Chocolate Eclairs

Eclairs au chocolat

12 lightning

  • For the choux pastry:
  • (See recipe)
     
  • 12  Trim for lightning:
  • 120 gr. dark chocolate
  • 40 gr. flour
  • 40 gr. sugar
  • 50 cl. milk
  • 2 egg yolks
     
  • For the topping:
  • 100 gr. dark chocolate
  • 100 gr. sugar
  • 30 gr. butter
  • Oil

 

1 h.
25 à 30 mn.
200°C.(th6-7)/425-450 °F

 


 

 

  1. Prepare the choux dough, shape the dough sticks to 7 cm. long and 1 cm. wide. Bake like the recipe for choux pastry, space them at least 3 cm. in all directions so that they will not bind to them when cooking, because they must be able to inflate without hesitate. let cool.
     
  2. Bring to a boil with milk chocolate. In a bowl, whisk the egg yolks and sugar, add flour and thin with milk chocolate. Bring cream to a boil for 1 min. and fill-in flashes. (Open lightning on the side, along the entire length without tearing the dough, discloses without breaking, then place in a piping bag a beautiful cream pudding, especially do not put too much not to to overfill the cream).
     
  3. Melt in a saucepan over low heat, chocolate, butter and sugar. Coat-in on the lightning. Just before serving, brush with oil to give shine.