Preparation of the chocolate éclairs
1. Prepare the choux pastry
In a saucepan, pour the water, milk, butter, sugar and salt.
Heat until boiling.
If necessary, remove the pan from the heat for a few moments and then add all the flour at once.
Mix immediately and vigorously with a spatula until you get a homogeneous dough.
Return the pan to low heat and continue to mix for about 2 minutes to dry out the dough.
The dough should form a ball and pull away from the sides of the pan.
Transfer it to a bowl and let it cool for a few minutes.
Then add the eggs one at a time, mixing thoroughly after each addition.
The final dough should be smooth, shiny, and pliable, but firm enough to hold its shape when poaching.
Tip: Depending on the size of the eggs and how dry the dough is, it may be necessary not to use all of the last egg. Add it gradually and observe the texture.
2. Form the éclairs
Preheat the oven to 180°C.
Transfer the dough to a piping bag fitted with a nozzle suitable for poaching eclairs.
On a baking sheet lined with baking paper, pipe regular sticks about 12 to 14 cm long.
Space the éclairs far enough apart so that they can develop during cooking.
You can smooth the small ends with a slightly damp finger.
3. Bake the choux pastry
Place the éclairs in the preheated oven.
Bake for about 35 to 40 minutes, depending on your oven and the size of the éclairs.
Avoid opening the oven door during the first part of cooking, as sudden heat loss can prevent lightning bolts from developing properly.
The éclairs should be golden brown and dry enough.
At the end of cooking, let them cool completely on a wire rack before topping.
Important: Baking time can vary greatly from oven to oven. Don’t rely solely on the timer: the colouring and drying out of the dough are better indicators.
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