French classic Eclairs Recipe For chocolate eclairs, the cream colored with 125 g of liquid Bitterkuvertüre. The éclairs filled with chocolate cream and dust with cocoa powder.

Recipe for 12 pieces

Ingredients:

1 baking sheet

Basic choux pastry recipe

125 g milk

125 g of water

5 g granulated sugar

60 g of room temperature butter

2 pinches salt

Nutmeg

200 g flour

3 eggs (size M)

Cream

30 g cornstarch

75 g granulated sugar

300 g milk

2 eggs (size M)

200 g cream

Mark from ½ vanilla bean

also

Powdered sugar for dusting

Cocoa powder for dusting

Method:

1. For the choux first milk, water, sugar, butter, salt, and boil 1 pinch freshly grated nutmeg in a saucepan. Sift the flour and add all at once. The mass move as long until it forms a lump and a fluffy layer at the bottom of the pot formed. Then in a bowl, cool the kneading and gradually let the eggs with a hand mixer, so that a smooth mixture.

2. Preheat the oven to 190 ° F. Top and bottom heat. The Baking sheet with parchment paper. For the cream cornstarch Mix the sugar and a little cold milk, stir in eggs.

3. Remaining milk and cream to a boil, vanilla and cornstarch- Stir mixture with a whisk and constant stirring to a cream boil. Pour into a bowl, cool cover with a cling film and leave.

4. Divide the dough into a pastry bag with a large star tip. Ca. 12 cm long eclairs at a distance of 4 cm on the prepared Spray baking sheet.

5. Bake in preheated oven on middle rack about 5 minutes. Then a wooden spoon in the oven door jam and bake for another 22 minutes. Then cool on the baking sheet.

6. The cream in a pastry bag with a small Hole tube. Pierce a small hole in the eclairs and pastry bag with the Fill with cream. Then sprinkle with powdered sugar and cocoa powder.