97 Chocolate Éclair

Name: Chocolate Éclair
Ingredients: 90 g sugar; Pinch of salt and sugar; 117 g flour; 100 g fondant; 25 g dark chocolate; 30 g cornflour; 95 g 70% dark chocolate; 175 g whole eggs (this could require more or less); 125 g strong flour-sieved; 117 g soft light brown sugar; 95 g unsalted butter; 410 g milk; Pinch of salt; Dash of vanilla extract; 250 ml water; 100 g butter; 90 g yolk; 90 g whipping cream

Preparation info

Difficulty
Medium

Appears in

The Chefs' Knowledge

By Chandos Elletson

Published 2022

About

The éclair is the ultimate piece of patisserie. It’s simplicity hides its technical challenges and presents the chef with an ultimatum: do you dare take me on? A really fine éclair is a work of art and would sit happily on any menu whether dessert or afternoon tea. There are endless ways of decorating an éclair which can enhance the traditional method. The stage is set. The choice is yours.

An éclair is choux pastry filled with creme patisserie. It sounds easy and up to this point t