Chocolate Éclair | Éclair Au Chocolat | Sandra Dias Recipe
“Éclair Au Chocolat” is a French recipe created in the nineteenth century, and it’s well-known among us Brazilians as “Chocolate Bomb”.
“Éclair” means flash of lightning in French, this recipe has been named éclair because of how quickly people devour the chocolate éclair!
For us, Brazilians, it’s called “Chocolate Bomb” because there’s a super creamy and extremely tasty filling that explodes in your mouth.
In this video, you’ll learn the full chocolate éclair recipe, step by step: Since the choux pastry (pâte à choux), the traditional pastry cream (crème pâtissière) filling, until a bittersweet chocolate ganache as the icing.
Enjoy!
P.S.: If you have any questions, please feel free to use the comments section, I will reply you as soon as possible.
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Pastry Cream
- 480ml milk
- 02 tbsp vanilla extract
- 06 gemas
- 160g sugar
- 30g corn starch
- 30g butter
Patê a Choux
- 240ml água
- 01 tsp salt
- 02 tsp sugar
- 120g butter
- 130g all purpose flour
- 03 eggs
Ganache
-120g dark chocolate
- 120g whipping cream
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Subtitles and translation:
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