Chocolate Crunch Eclairs

Name: Chocolate Crunch Eclairs
Yield: Makes 20 éclairs
Ingredients: 8 medium egg yolks; 70 g caster sugar; 50 g cornflour; 340 g Grenada Chocolate Co. chocolate (71% cocoa solids), chopped into small pieces; 500 ml whole milk; 250 ml whipping cream; 4 medium eggs, beaten, plus extra for brushing; 1 tsp caster sugar; 4 g salt; 110 g unsalted butter; 45 g plain flour; 55 g demerera sugar; 40 g unsalted butter, softened; 340 g Grenada Chocolate Co. chocolate (71% cocoa solids), chopped into small pieces; 125 ml whole milk; 125 ml water; 140 g plain flour; 10 g cocoa powder

Preparation info

Makes
20
éclairs

Difficulty
Easy

Appears in

Rococo

By Chantal Coady

Published 2012

About

These éclairs are modelled on the glazed éclairs you find in patisseries and bakeries, but they are markedly different. They have a crunchy pastry layer on the top, instead of a smooth icing, and a rich, smooth chocolate crème pâtissière filling.

Ingredients

For the chocolate crème pâtissière

500 ml whole milk
250 ml whipping cream
8

Pastry
Vegetarian

Method

To make the chocolate crème pâtissière, heat the milk and cream in a non-stick saucepan until boiling. Meanwhile, whisk the egg yolks with the sugar in a bowl until smooth, then whisk in the cornflour. Whisk in a little of the hot milk and cream to loosen it, then whisk in the remainder. Return the mixture to the pan, place it over a medium heat and cook, whisking continuously, until the mixtur