Chocolate éclairs (Dalloyau)

While looking through an old issue of Fou de Pâtisserie, I came across this recipe from Dalloyau, chocolate religieuses. The cream, a mix of pastry cream and chocolate ganache, intrigued me, so I went ahead and made a batch of chocolate eclairs, the dessert that always makes everyone happy! However, I used my choux pastry recipe that always works well for me.

 

 
 Prep time : 1 hour + 30 minutes cooking
 For 12 to 15 éclairs :

 

Choux pastry :

 75g milk
 75g water
 1 pinch of salt
 1 pinch of sugar
 1 teaspoon of honey
 60g butter
 90g flour T55
 150g eggs (about 3 eggs)

 Heat the milk with the water, salt, sugar, honey and butter.
 
 

 
 When the butter is completely melted and the liquid is boiling, add the flour at once and mix well.
 Put the pan back on the heat and dry the dough for 2 minutes, stirring constantly a thin film should form at the bottom of the pan.
 
 

 
 Pour the dough into the bowl of the food processor and mix for a few minutes to cool.
 
 

 
 Gradually add the eggs, mixing well between each addition, until you obtain a satiny dough that forms a ribbon.
 
 

 
 Pipe the eclairs on a baking sheet, sprinkle with powdered sugar and bake in the preheated oven at 170°C static heat for about 35 minutes without opening the oven.

 

 
 Let cool.
 
 

 
 

Chocolate cream :

 Pastry cream :
300g whole milk
 75g egg
 3 egg yolks
 90g sugar
 45g cornstarch
 37g butter
 1 vanilla bean
 
 Heat the milk with the vanilla seeds.
Whisk the eggs and yolks with the sugar and cornstarch.
 
 

 
 Pour the hot milk little by little over the eggs, mixing well, then pour it back into the pan.
 
 

 
 Thicken while whisking constantly over medium heat.
 
 

 
 Remove from the heat, add the butter cut into small pieces and mix well.
 
 

 
 Ganache :
105g whole milk
 45g liquid cream
 8g honey
 27g cocoa powder without sugar
 107g dark chocolate 70% cocoa
 
 Heat the cream with the milk and honey.
 Melt the chocolate, then add the sifted cocoa and pour the hot liquid over it, mixing well to obtain a smooth and shiny ganache (you can use an immersion blender).

 

 
 When the ganache has cooled, mix it with the pastry cream.
 
 

 
 

To finish :

 400 chocolate fondant 
 
 Pour the cream into a pastry bag fitted with a small plain tip. Fill the eclairs with the cream, piercing three holes under each one.
 Next, heat the fondant without exceeding 37°C (if it is too thick, you can dilute it with a little cane sugar syrup). Ice the eclairs, let them crystallize and enjoy!