- Chocolate Cream:
- 20g Sugar
- 90g Egg yolk
- 40g Maizena
- 550g Whole milk
- 40g Butter
- 240g Dark Chocolate 70% (melted)
- 150g Whipping Cream
- Chocolate Glaze:
- 150g Whipping cream
- 90g Sugar
- 30g Cacao Powder
- 7g of soaked vegetable gelatin leaves
Chocolate Éclair
Ingredients
Method
Chocolate Cream:
Mix the sugar with the egg yolk and the maizena to get a smooth mixture and keep aside.
Bring the milk to a boil.
Add half of the boiling milk into your mixture, stir, then pour everything back into the same pan. Bring to a boil for 3 minutes.
Add the butter and the melted chocolate, blend with your hand blender until smooth, cover then put in the fridge.
Once the chocolate mixture is cold, whip the cream then add it to the mix and blend one last time.
Chocolate Glaze:
Before you start, soak the gelatin in cold water.
Pour the cream and sugar together into a pan and bring to a boil.
Add the cacao powder, and boil for 3 minutes while stirring.
Add the gelatin while the mix is still hot and blend with the hand blender. Let cool down in the fridge.
Finishing
Cut a small hole at the base of your éclair, and pipe the cream into it until its whole length is completely filled. The more generous, the better!
Put the chocolate glaze in the microwave, mix with a hand blender for texture and dip the top part of the éclair into the chocolate to get the glazing where you want it to be.
It is now ready to be served. Congratulations!
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
