Chocolate éclairs

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Did you know that the word éclair comes from the French for lightening? With rich choux pastry, chocolate cream filling and a cocoa glaze, it’s not hard to see why – you’ll be downing these delicious pastries in a flash.

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Ingredients (10 pieces)

For the glaze

Preparing the chocolate pastry cream

Finishing

  • 14 ounces (400 g) white fondant
  • ¾ ounce (20 g) water (or 30° 
Baumé syrup) 
Depending on desired color: - cocoa powder (as needed) - cocoa butter (as needed)

Instructions

Step 1: For the choux pastry

Sift the flour. 
Cut the butter into small pieces. 
Pour the milk and the water into a pot of suitable size. Add the salt and butter pieces. 
Bring to a gentle boil, so that the butter melts completely just as the water
starts to boil. When the butter has melted, remove the pot from the heat. Add all of the 
flour. Use a spatula to incorporate the flour into the mixture until smooth. Place the pot over medium heat and stir the mixture vigorously with the spatula to dry it out. Stop stirring when this panade comes away from the sides of the pot and a film forms on the bottom.

Transfer to the bowl of a mixer fitted with a flat beater attachment. 
While beating on low speed, add the eggs one at a time. Wait for each to be fully
incorporated into the mixture before adding the next. 
If the dough seems too firm, add a little egg. It is ready when it forms a
peak on the spatula and has a glossy appearance. Transfer to a bowl and scrape off the excess.

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