About this dish
A long choux pastry filled with vanilla, chocolate or coffee crème pâtissière and glazed with fondant or chocolate.
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Ingredients
💧Choux: 125ml water, 125ml milk, 100g butter, 150g flour, 4 eggs
🥛Crème pâtissière: 500ml milk, 4 egg yolks, 100g sugar, 40g cornflour
🍫100g dark chocolate for the filling and glaze
🥛60ml cream, for the glaze
🌼1 vanilla pod
Method
Serves 21
Make the choux: boil water, milk, butter and a pinch of salt, beat in the flour, dry it out, then beat in the eggs until glossy.2
Pipe 12cm lengths and bake at 180°C (350°F) for 30–35 minutes without opening the oven. Cool.3
Cook the crème pâtissière until thick, stir in some melted chocolate and chill.4
Fill each éclair through small holes in the base.5
Dip the tops in a glaze of chocolate melted with cream, and let it set.✓ What Makes it Authentic
Éclairs appeared in Lyon and Paris in the 19th century and are a fixture of every French pâtisserie; the name means 'lightning', perhaps for how quickly they're eaten.
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