The choux pastry totally failed. I tested it a few times thinking I had done something wrong but it's still very runny dough. I asked my mom who is a professional pastry chef and she told me the recipe wasn't good. On the other hand, the cream is very good and has a perfect texture.
* Preparation :
+Choux pastries:
° 150 grams flour
° 25 cl of water
° 1 tablespoon sugar
° pinch of salt
° Oil 75 g
° butter
° 4 eggs
° 1 egg yolk
+For cream:
° 2 tablespoons flour
° 30 cl of milk
° 210 gm dark chocolate
° 3 tablespoons of sugar
° 50 gm butter
° 1 egg
° 2 egg yolks
* Preparation
Step 1
To prepare the choux pastry:
The second step
Preheat oven 210 °C
Step 3
Combine salt, sugar, butter and water in a saucepan and bring to a boil.
Step 4
Mix the flour and stir until you get a pressed dough. Work it until it's solid enough
Step 5
Add 4 eggs, one at a time, making sure to mix each egg well.
Step 6
Stir the dough until it sticks.
Step 7
On a pre-oiled baking sheet, use a pastry bag to spread about ten strands of dough about 15 cm long.
Step 8
Brush the egg yolk until the pastry is golden when cooked.
Step 9
Bake for 25 minutes in a hot oven and leave to rest for 10 minutes, without oven, to prevent the puffs or eclairs from shrinking.
step 10
For cream:
Step 11
Melt 60 grams of chocolate cut into pieces in milk over low heat.
Step 12
In a bowl, beat eggs, yolks and sugar until mixture becomes foamy.
Step 13
Add flour and pour in milk chocolate.
Step 14
Make it thicker without stopping to stir.
step 15
Add 20 g of butter from the fire. Let it cool down.
Step 16
Decorate the eclair cut in half lengthwise with this cream and melt the remaining chocolate and butter in a bain-marie.
step 17
Cover the top of the eclair. Let the ice harden before eating.
Enjoy !
