Photograph of the finished Éclair au chocolat

France · Bánh su kem sô cô la éclair

Éclair au chocolat

1 hr 30 min Hands-on time + 30 min waiting
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 120 g
  • Photograph of Unsalted butter Unsalted butter 100 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Fresh milk Fresh milk 480 ml
  • Photograph of Sugar Sugar 80 g
  • Photograph of Dark chocolate Dark chocolate 120 g
  • Photograph of Cornstarch Cornstarch 32 g
  • Photograph of Vanilla Vanilla 4 g

Method

  1. 1 Boil water with unsalted butter and a pinch of salt, then add the flour and stir vigorously for 2 minutes until a lump forms and separates from the pot.
  2. 2 Let it cool for 5 minutes, then gradually add the beaten egg to the batter until glossy. Pipe the batter into 12 cm long strips onto the baking tray.
  3. 3 Bake at 180°C for 30 minutes until the crust is golden brown and crispy, then let cool completely.
  4. 4 To make custard: heat milk with vanilla, whisk in egg yolks, sugar, and cornstarch, then stir over low heat for 5 minutes until thickened.
  5. 5 Pipe the custard into the pastry through the two small holes at the bottom.
  6. 6 Melt the dark chocolate, dip the cake surface into it, then refrigerate for 30 minutes to allow the coating to set.

With an appliance

  • Air fryer 1 hr 36 min

    Replace step 3: spray the tray with oil, bake the éclairs in a 195-degree hot air oven for 18 minutes, rotating the tray after 9 minutes; the crust dries faster (12 minutes), so you must make short éclairs and divide them into batches.

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