Chocolate Éclairs

Method

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1. Make the crème first: infuse the milk with the vanilla pod at a bare simmer for 10 minutes. Whisk the yolks, sugar and cornflour to a paste, pour on the hot milk whisking constantly, return to the pan and cook, whisking hard, until it thickens and bubbles for a full minute.

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2. Beat in the butter, press cling film directly onto the surface, and refrigerate for at least 3 hours.

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3. For the choux, bring the water, milk, butter, sugar and salt to a rolling boil. Take off the heat, tip in all the flour at once and beat to a smooth ball.

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4. Return to medium heat and cook, stirring hard, for 2 minutes until a thin film forms on the pan base and the dough pulls away cleanly.

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5. Transfer to a mixer and beat for 2 minutes to cool. Add the eggs a little at a time, beating fully between additions. Stop when the dough falls from the paddle in a slow V-shaped ribbon — you may not need all the egg.

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6. Pipe 12 cm lengths onto lined trays using a 1.5 cm star nozzle, which helps them rise evenly. Smooth any peaks with a wet finger.

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7. Bake at 200°C / 390°F for 15 minutes, then reduce to 170°C / 340°F for 20 minutes more. Do not open the door during the first 25 minutes.

   Mark done Start 15 min timer

8. Pierce each shell underneath and return to the switched-off oven for 10 minutes to dry the interior completely.

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9. Whisk the crème smooth and pipe it into the shells through three holes underneath. Warm the cream and syrup, pour over the chocolate, stir to a glossy ganache, and dip the tops. Set for 20 minutes.

   Mark done Start 20 min timer

Chef’s Tips

• Weigh your eggs rather than counting them; choux consistency is a ratio, and egg sizes vary by 20%.
• A cracked, collapsed shell means it came out too early. Under-baking is the most common choux failure by far.
• Fill éclairs no more than 4 hours before serving or the shells soften.

Pairing Suggestions

• A cup of strong coffee, or a glass of Champagne
• Serve as part of a pâtisserie spread
• Follows a light fish main perfectly

Storage & Reheating

Unfilled shells keep 2 days in an airtight tin, or freeze 1 month — re-crisp at 170°C / 340°F for 5 minutes. Filled éclairs must be eaten the same day.

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.