- Milk 390 ml
- Water 350 ml
- Butter 225 g
- Wheat flour 275 g
- Pasteurized egg 400 ml
- Cream 33% 480 ml
- Egg yolk 135 g
- Milk chocolate 210 g
- 210 g dark chocolate
- Sugar 95 g
- Salt 7 g
- Mix water and 150 grams of milk in a saucepan, add salt, 20 grams of sugar, 225 grams of diced softened butter. Put the pot on medium heat, bring to a boil.
- Pour flour into the boiling liquid, all at once. Immediately turn the heat down to low.
- Stir all with a wooden spatula until smooth. The dough will turn into a bun and begin to lag behind the walls.
- Dry the dough for 2 minutes. As soon as carbon deposits appear on the bottom of the pan, the crust means that the dough has released enough moisture to start absorbing a new one.
- Cool the dough to 55 degrees. To do this, put the dough in a bowl and mix methodically. You can measure it with a thermometer, you can try it with your finger.Not burned – ready.
- Slowly, pour melange in portions. Cover the dough with a film in contact, put in the refrigerator for an hour.
- Put the dough in a pastry bag with a 15–16 mm nozzle, “French star”, and place the eclairs on a perforated mat or baking sheet.
- Bake in the oven, preheated to 150-160 degrees for 1.5 hours. Cool for a couple of hours.
- Mix dark chocolate and milk in a bowl.
- Mix 240 grams of milk and cream. Heat up to 70 degrees.
- Mix yolks and 75 grams of sugar. Pour into them a mixture of milk and cream, mix, pour everything back into the pan, bring to thicken.
- Immediately pour all over the chocolate. Wait 30 seconds, then mix. Refrigerate until thickened within 12 hours in the refrigerator.
- Pierce the bottoms of eclairs in three places. Fill them with cream, starting at the edges. Decorate to taste.