You’ll need (approx. 15 eclairs):
(for the choux pastry)
80g butter, cut into cubes
a pinch of salt
140g self raising flour
(for the pastry cream)
1 liter full fat milk
seeds of 1 vanilla pod
4 egg yolks
150g caster sugar
(for the chocolate glaze)
200g icing sugar
1/2 cup boiling water
a handful of chopped nuts, chocolate chips,…
Start by making the pastry cream. Pour milk into a saucepan and add vanilla seeds, heat until hot, but not boiling. Turn off the heat.
In a separate bowl, whisk egg yolks, caster sugar and cornstarch. Pour a splash of the warm milk into the egg mixture, whisk loose and pour back into the milk mixture. Turn the heat back on and keep whisking until the cream has thickened, about 2 to 3 minutes.
Pour the cream into a bowl and cover with clingfilm. Set aside.
Next, make the choux pastry. Add water, butter and salt to a saucepan. Turn on the heat and let it boil just until the butter has completely melted, certainly not any longer.
Add self raising flour. Stir with a wooden spoon, until you have a smooth dough that comes away from the side. Turn off the heat.
Add dough to the bowl of a kitchen machine. Using the paddle attachment, whisk for 3 minutes using, or until the dough has cooled down to body temperature. If you don’t have a kitchen machine, then leave the dough to cool down on itself.
Preheat the oven to 220°C/440°F and cover two baking sheets witch parchment paper.
Add one egg to the cooled dough, stir vigorously and continue adding the other eggs until you have a batter that runs down the back of a spoon. You might have to use only half of the fourth egg so your batter is not too runny.
Fill a piping bag with a plain nozzle with the choux pastry and pipe 15 oblong shapes onto the baking sheets.
Bake the choux buns 15 minutes, then lower the temperature to 180°C/350°F and continue baking for 10 to 15 minutes. Allow to cool down completely in the oven.
Fill a pastry bag fitted with a plain nozzle with the pastry cream. Cut the buns horizontally in half and fill with pastry cream.
Finally, make the glaze. In a small bowl, whisk together cocoa and icing sugar. Add 1 tablespoon of boiling water at a time, until thick and spreadable.
Dip the top of each eclair into the glaze, let excess drip off and put it back on top of the eclair. Decorate with chopped nuts, chocolate chips,…
Allow the glaze to set in the fridge.