- Ingredients:
Dough; - 100 gr. butter,
- 1 cup water,
- 1,5 cups flour,
- 3 eggs,
- 25 gr. vanilla powder,
- 1 teaspoon sugar,
- 1 pinch salt.
Custard filling;
- 2 tablespoons flour,
- 2 tablespoons starch,
- 1 egg,
- 4 tablespoons sugar,
- 25 gr. vanilla powder,
- 2 cups whole milk.
Chocolate Sauce;
- 80 gr. chocolate,
- 2 tablespoons milk,
- 1 tablespoon butter.
Preparation:
- Place the water and butter in a large saucepan and stir over low heat until the butter melts,
- Add the sugar and stir,
- Before the water boils, add in the salt and flour and whisk really well until you get a smooth lump-free mixture,
- Cook until the batter thickens and form a soft dough that separates away from the sides,
- Remove from heat and let it cool, then crack the eggs into the dough one by one, whisking really well in between each addition,
- Finally incorporate in the vanilla, whisk well until thickened and let it rest for 10-15 mins,
- Transfer the dough into a piping bag and pipe long thick strips onto a baking sheet lined with parchment paper,
- Bake at 190 degrees celsius until golden on top,
- Turn the heat off and let them cool down without removing from the oven,
- For the custard filling, stir together all the ingredients except the milk,
- Now add in the milk and whisk well,
- Cook over low heat until thickened, then remove from heat,
- For the chocolate sauce, melt the chocolate and butter in the microwave,
- Stir together melted chocolate, melted butter and warm milk,
- Once the custard cools down, make a slit on the side of each eclair piece (without cutting all the way through) and fill the gap with custard,
- Pour over the chocolate sauce and refrigerate 1-2 hours before serving.