Éclair au Chocolat

Chef Philippe’s selected chocolate éclairs fill elongated water-based choux with chocolate pastry cream. A plain white fondant coloured with cocoa forms the glossy chocolate topping.

Water, butter and salt boil before flour is stirred in off the heat and the paste is dried. Four whole eggs are mixed in one at a time; the paste is piped into lengths and baked until golden, then cooled.

Whole milk heats with a split vanilla pod while the selected whole egg, sugar and cream powder are mixed. The custard cooks with constant stirring, melts dark chocolate into it, then cools before softened butter is beaten through.

Three holes beneath each cooled éclair receive the chocolate cream, filling the pastry along its length. Separately, the prepared plain fondant is softened gently and mixed with cocoa powder.

Each filled éclair is dipped into the cocoa fondant, excess glaze is allowed to run off, and the top is smoothed. Cooling lets the coating level and set into a glossy surface.