Ingredients for the dough
- 200 ml whole milk
- 160 ml water
- 150 g cow milk butter
- 200 g all-purpose flour
- 300 g eggs (about 6 medium eggs)
- 10 g granulated sugar
- 1 pinch of salt
- 1 vanilla vial
Ingredients for the cream
- 1/2 lt whole milk
- 100 g granulated sugar
- 2 medium eggs
- 40 g corn starch
- 100 g ION PATISSERIE classic couverture
Ingredients for the coating
- ION PATISSERIE cover cream
Method for the dough
In a pot, add the milk, water, vanilla, sugar, salt, and butter in cubes, and place the pot over high heat.
Before the mixture comes to a boil, remove it from the stove and add the flour. Stir vigorously with a wooden ladle.
When it forms into a dough, place the pot again over high heat and sauté for about 1 minute.
Then, place the dough in a mixer’s bowl and beat at medium speed, with the paddle attachment, until it slightly cools. Right after, whisk and weigh the eggs carefully, and then gradually add them into the mixture. Keep beating at the same speed until completely incorporated.
Next, line a baking pan with parchment paper, transfer the dough in a pastry bag with a flat nozzle, and then start piping out the eclairs on the parchment paper. Make sure you leave enough space between the eclairs because they will double in size while baking.
Finally, bake in a preheated oven, on the middle oven rack, at 180 C fan for about 20-25 minutes, according to their size. In case you prefer large eclairs, bake them for 30-35 minutes.
Method for the cream
In a pot, add the milk and half of the amount of sugar and place over high heat, until they come to a boil.
Then, in a bowl combine the remaining sugar, eggs, and corn starch and whisk well.
When the milk is ready, remove it from the stove and gradually pour it into the egg mixture, while whisking vigorously.
Afterwards, pour the mixture back into the pot, place over high heat, and whisk until the cream thickens.
Right after, remove the pot from the stove and add the classic couverture (you do not need to cut it into pieces). Stir constantly with the hand whisk until it turns into a homogeneous chocolate cream.
Finally, pour the cream into a bowl and cover it with plastic wrap, making sure it touches the surface of the cream directly. Refrigerate until chill.
To assemble
When the cream is cool enough, transfer to a pastry bag and use a nozzle with sharp pointed edges.
Then, take an eclair, make a hole with the nozzle at the center, and fill with chocolate cream.
Follow the same process for the rest of the eclairs and when ready, heat the cover cream over a bain-marie or in the microwave oven until it melts (make sure to remove the lid of the box). Right after, dip the upper side of each eclair into the melted cover cream.
Store in the fridge.
