Chocolate Éclairs

Name: Chocolate Éclairs
Yield: Makes four dozen 3-inch-long chocolate Éclairs
Ingredients: ¼ cup (2 ounces) milk; ½ cup (6 ounces) water; ½ teaspoon salt; Double recipe Diplomat Cream; 1 recipe Glossy Cocoa Glaze; 3 ounces (6 tablespoons) unsalted butter; 1 large egg for egg wash; 1 cup (about 5 large) eggs; 1 cup (140 grams) unsifted all-purpose flour

Classic Cream Puff Pastry

Preparation info

Makes four dozen
3 inch

Difficulty
Medium

Appears in

The Simple Art of Perfect Baking

By Flo Braker

Published 1984

About

Atraditional favorite: elongated cream puffs filled with pastry cream and glazed with chocolate. Don’t confuse this with puff pastry. The only factor the two have in common is that both are leavened by steam.

Ingredients

Double recipe Diplomat Cream

Pastry
Vegetarian
Baking

Method

Advance Preparations

Prepare a double recipe of Classic Pastry Cream in the recipe for Diplomat Cream. Cover its surface with plastic wrap, and poke 4 to 5 slits in it to allow steam to escape. Refrigerate until time to fill the éclairs.

Baking Preparations

Fit the pastry bag with the