chocolate Éclairs

How To Make chocolate Éclairs

• 1

  In a small saucepan over medium heat, pour in milk and warm up (do not boil).
• 2

  In another saucepan, combine egg yolks and sugar; whisk until blended. Add flour and stir. When milk is warm, carefully pour at first a little into flour/egg mixture, whisking constantly. After 2-3 times when there are no lumps, pour slowly the remaining milk, whisking nonstop. Turn the heat on medium and cook custard until thickens, stirring continuously, about 3 to 4 minutes.
• 3

  Remove from heat and set aside until cools off. About 5 minutes later though, add vanilla, stir and let it continue to cool off.
• 4

  Fill up a decorating bag with tip #3 or the long one. Place pastries in plastic container when filled, cover and then transfer to the fridge for 10 minutes while making chocolate glaze.
• 5

  Chocolate glaze; In a bain-marie (double boiler) over medium heat (make sure water doesn’t touch the bottom), combine chocolate and butter. When melted, add sifted sugar, stir until somehow combined before pouring in milk; stir until smooth. Add vanilla, stir and remove from the heat. Transfer into a microwave-safe glass dish. Dip one pastry at a time in chocolate and back to the container. Transfer back to the fridge for 10 minutes.
• 6

  If prefer a thicker glaze, dip again (might have to microwave it to melt the chocolate again) and back to chill. Remove about 15 minutes before serving.
• 7

  NOTE: I have a pate a choux recipe in my recipe collection. Please check it out.
• 8

  To view this recipe on YouTube, click on this link >>>> https://www.youtube.com/watch?v=tl4a0tBpN88
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