*List of ingredients
°Choux pastry
°250ml water
°110g butter
°125g flour
°5 eggs° chocolate cream
°500ml semi-skimmed milk
°125 ml full cream
°6 eggs
°1 C. vanilla extract
°1 C. tablespoons Amaretto or other flavoring (bitter almond for example)
°300g dark baking chocolate
°120g sugar
°30g cornstarch
+For the icing
°100g dark baking chocolate
*Recipe steps
Prepare choux pastry and the éclairs:
Heat the water and butter, bring to a boil
Add the flour off the heat all at once, mix with a spatula to obtain a homogeneous paste
Put back on medium heat and stir constantly to dry out the dough for 2 minutes.
Put in a large mixing bowl (or bowl of a food processor) and add the eggs one by one, beating between each egg
Put the dough in a pastry bag and form lines 10 cm long on a plate covered with baking paper
Bake at 180°C for 30 minutes without opening the oven door!
Prepare the chocolate cream
Heat the milk
Mix the 6 yolks, with the sugar and the cornstarch
Gradually pour the hot milk over it, mixing well, return to the saucepan and thicken for a few minutes over medium heat.
Add vanilla and Amaretto
Melt the chocolate in a bain-marie, add it once lukewarm to the cream above, then leave to cool completely, filming on contact, or using ice cubes in a second bowl, as in the video
Whip the whipped cream and gently fold it into the cold cream
Assemble your eclairs
Open the eclairs in half with a knife, fill them with cream with a piping bag or a spoon
Dip the upper part in the remaining chocolate that you will have melted in a bain-marie
Cover your eclairs and enjoy, ideally after spending a few hours / 1 night in the fridge!
Enjoy !
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