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Chocolate eclairs

For the cream puff dough:

− 150ml water

− 80g butter

− 120g flour

− 3 whole eggs

− 1/2 teaspoon fine salt

− Piping bag

For the chocolate cream:

− 500ml whole milk

− 40g flour

− 2 whole eggs

− 2 egg yolks

− 1 sachet vanilla sugar

− 50g powdered sugar

− 100g baking chocolate

– 2 tablespoons unsweetened

cocoa powder

− 2 gelatine leaves

− 70g water

− 90 g sugar

− 60 g liquid cream

− 25g unsweetened cocoa

RECIPE PREPARATION:

INGREDIENTS:

My Compact Cook recipes

THE CHEF's TIP

30 min.1h

For

4 people

(10 eclairs)

· Mixing blade

· 4-blade knife

5 17

MANUAL

Bakery and desserts / Desserts

Preparation time

Cook

ing time

Don't hesitate to mix it

up with Compact Cook!

You can also make

coffee, vanilla or even

pistachio eclairs:

the only thing to do is to replace the

chocolate by some other ingredients

added to the custard : such as coffee

flavor, vanilla extract or pistachio

aroma…

For the cream puff dough:

- Weigh the ingredients

- Mix the salt with the flour, stir it in

smoothly.

- Place the mixing blade inside the

Compact Cook bowl

- Pour the water and the butter into the

bowl.

- Start program 26 (PUFF PASTRY)

- On the first beep, open the lid and add

all of the flour with the salt.

- Close the lid to restart the program and

leave the cap of the lid open.

- On the second beep, the program gets

into a 10 minute resting phase. Wait for

the end of the resting phase and the next

beep.

- Meanwhile, preheat the oven at 200°C

and cover an oven tray with parchment

paper. Get the piping bag ready.

- On the third beep, press the central

knob to restart the program and

immediately add the first egg.

- Add the second egg 30 seconds later

and the third egg 30 seconds after that.

- Once the program is over, fill in a piping

bag with the cream puff dough and pipe

the eclairs on the parchment paper by

making nice and straight 2 cm rolls.

- Leave a 2 cm space (approximately)

between the eclairs as they will expand

while baking.

- Put them in the oven and lower the

temperature immediately to 180°C. Bake

for 30 min approximately. Monitor the

cooking time properly and do not open

the oven door too early. so that they

should not deflate.

- Once the eclairs are browned, turn

the oven off, open the oven door

slightly and leave the eclairs there for

15 minutes before taking them out

for them not to deflate.

For the chocolate pastry cream:

- Wash the Compact Cook bowl.

- Place the 4-blade knife inside the

Compact Cook bowl

- Add the chocolate squares.

- Mix for 15 seconds at speed 10 in

manual mode. Pour into another bowl.

- Place the mixing blade inside the

Compact Cook bowl

- Add the milk, the flour, the eggs, the

powdered sugar, and the vanilla sugar.

- Select program 17 (CUSTARD AND

PASTRY) and set the speed to 3 by

pressing the "speed" button and turning

the central knob to adjust the speed.

Start the program.

- Once the program is over, place the 4-

blade knife inside the bowl and add the

chocolate chips and the cocoa powder.

- Mix for 20 seconds at speed 6 in

manual mode.

- Pour the mixture into a gratin dish for it

to cool down faster and wrap it up in

plastic wrap. Make sure the plastic wrap

touches the surface of the cream so

that a skin should not form on top of

the cream.

- Make sure to seal the edges tightly

to not leave any room betwen the

plastic wrap and the cream.

- Place in the refrigerator once cooled.

Presentation:

- Once the eclairs are at room

temperature, stuff them with

chocolate pastry cream.

- Make 3 small holes at the bottom of

each eclair.

- Fill in a piping bag with pastry cream

- Stuff the eclairs through the 3 holes

with the piping bag.

For the icing

- Plunge the gelatine leaves into cold

water.

- Place the mixing blade inside the

Compact Cook bowl.

- Put 70g of water, the sugar, the

gelatine leaves and the liquid cream into

the bowl.

- Start program 5 (EXPRESS SAUCE)

and set the time to 10 min and the

speed to 2. Leave the cap of the lid

open.

- Add the cocoa and mix for 20

seconds at speed 3.

- Scrape the edges with the spatula and

restart for 20 seconds at speed 3.

- Pour the icing into a soup plate or a

container large enough to dip the top of

the eclairs.

- Let the icing cool down a little.

- Once you have stuffed the eclairs, dip

the top part in the icing and put them on

a plate or in a dish.

- Let the icing solidify on top of the

eclairs for at least 1h.

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