Chocolate Éclairs

112

mn
Total time

10

Serves

30

mn
Prep time

0

mn
Wait time

27

mn
In the companion
Cooking time

+

55

mn
Outside the companion

You will use

Pastry
Dessert

You will need

Whisk
Whisk
Kneading Blade
Kneading Blade
Mixer
Mixer

Ingredients

4 eggs (for the filling)
40 g flour (for the filling)
80 g butter
250 ml water
120 g chocolate (for the filling)
2 eggs (for the pastry)
3 egg yolks
100 g sugar
150 g flour (for the pastry)
30 g cornflour
700 ml milk
1 tsp vanillin sugar
2 tbsp cocoa powder
120 g dark chocolate (for the filling)
250 ml water
100 g dark chocolate (for the icing)
1 pinch salt
80 g butter

Take the butter out of the fridge 30 min before use to soften.

Preheat the oven to 180°C. First make the filling: add the eggs, egg yolks, sugar, flour and cornflour to the bowl with the Beater installed. Lock the lid without the stopper and press 'Start'. Gradually pour in the milk.

Insert the stopper and press 'Start'.

Add the vanillin sugar, cocoa powder and the chocolate. Lock the lid and press 'Start'.

Leave the filling to cool in a separate bowl then transfer to a piping bag. Wash the bowl. Leave the filling to cool in a separate bowl then transfer to a piping bag. Wash the bowl.

Add the flour. Lock the lid and press 'Start'. Set the batter aside and wash the bowl with cold water.

Place the batter back into the bowl with the Kneading / Crushing knife. Lock the lid without the stopper and press 'Start'. Add the eggs one by one through the lid opening. Transfer the batter to a piping bag and pipe the éclairs on a baking tray lined with baking paper. Bake for 20 to 25 min at 180°C and a further 30 min at 160°C.

Leave to cool then pipe with the filling. Melt the chocolate. Dip the éclairs. Serve.