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Le Chaudron recipe
Eclair au chocolat
Chocolate éclairs
⏱ 60 minServes 12Medium380 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients12 servings
300 g (11 oz)choux pastry
500 ml (2 cups)whole milk
120 g (4 oz)superfine sugar
4egg yolks
50 g (2 oz)cornstarch
100 g (3½ oz)70% dark chocolate
200 g (7 oz)chocolate pastry fondant
- 300 g (11 oz) choux pastry
- 500 ml (2 cups) whole milk
- 120 g (4 oz) superfine sugar
- 4 egg yolks
- 50 g (2 oz) cornstarch
- 100 g (3½ oz) 70% dark chocolate
- 200 g (7 oz) chocolate pastry fondant
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 12. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Make the choux pastry from the basic recipe (about 300 g / 11 oz), then pipe even 12 cm (5 in) logs onto a parchment-lined sheet.Making it from scratch? See the choux pastry — ≈ 25 min
- Bake at 200 °C (400 °F) for 30 minutes without ever opening the door, until the éclairs are puffed, golden and dry, then let cool.
- Make the pastry cream: bring the milk to a boil, whisk the yolks with the sugar and cornstarch, then combine everything over low heat.
- Cook for 2 minutes, whisking constantly, until thick; off the heat, add the chopped chocolate, press plastic wrap onto the surface and let cool.
- Poke holes in the bottom of the éclairs and fill them generously with the chocolate cream using a piping bag with a fine tip.
- Warm the chocolate fondant to 35 °C (95 °F), then dip the top of each éclair, smoothing with a finger for a neat glaze.
- Refrigerate for at least 1 hour so the glaze sets and the cream firms up, then enjoy well chilled.
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