Chocolate Éclairs

Name: Chocolate Éclairs
Yield: Makes about eighteen 10 cm éclairs
Ingredients: 75 ml light corn syrup or golden syrup; 75 ml light corn syrup or golden syrup; 225 g plain chocolate cut into 0.5 cm pieces or 225 g plain chocolate mini chips; 200 g caster sugar; 225 g plain chocolate cut into 0.5 cm pieces or 225 g plain chocolate mini chips; 65 g caster sugar; 1 vanilla pod, split lengthways; 360 ml whole milk; 120 ml double cream; 30 g unsalted butter, at room temperature; 75 ml water; 3 tablespoons cornflour; 5 medium egg yolks; 1 batch Pâte à Choux

Preparation info

Makes about eighteen
10 cm
éclairs

Difficulty
Easy

Appears in

Pastry Perfection

By Nick Malgieri

Published 2014

About

No one seems to agree as to whether the ‘chocolate’ in chocolate éclair’ refers only to the icing or to the pastry cream filling as well. I’m partial to vanilla pastry cream with chocolate icing, but you can use chocolate or any other flavour of pastry cream you like.

Ingredients

1 batch Pâte à Choux

Pastry
Vegetarian

Method

For the pastry cream, set aside 120 ml of the milk in a medium bowl. Combine the remaining 240ml milk with the cream, sugar and vanilla pod in a medium non-reactive saucepan and whisk together. Bring to the full boil over a low heat.
Meanwhile, whisk the cornflour