Filling for approximately 12 eclairs

Eclair choux pastry

You can find the recipe of the pate a choux here

Chocolate Cream

• ½ liter semi-skimmed milk

• ½ tsp vanilla powder

• 45g cocoa

• 80g eggs

• 100g sugar

• 23g corn flour

• 23g plain flour

• 50g butter

Chocolate icing

• 500g Fondant

• 50g Water

• 300g Cocoa paste

• 100g Glucose

• Red food colouring

Steps

1. Heat the milk with vanilla. In a bowl, whisk the eggs with the rest of the sugar then add the cornflour and the flour, mix.

2. Add the hot milk then return to the saucepan and without ceasing to stir thicken for 3 minutes.

3. Off the heat, add the butter and stir to dissolve it, then add the chocolate and stir well. Pour into a plate covered with cling film, cover with film on contact then let cool before use.

4. Follow steps to pipe your eclairs

5. Heat your chocolate icing until 37°C and dip your filled eclair and use your finger to smooth it and remove any excess

Tips

• Use dark chocolate with above 55% cacao for the pastry cream

• Use fondant approximately at 37°C.

• Come to Mauderne's cooking classes to learn the tips and secrets about a nutty silky pistachio choux filling