Double Chocolate Eclairs | A Hint of Rose: Double Chocolate Eclairs


Double Chocolate Eclairs

Ah sweet things! I love to cook them, I love to eat them, I love to watch them, I love to see others enjoy them! So why not?! 

Today, I wanted to share with you the recipe of these wonderful double chocolate eclairs. Another recipe that proves that you can create a beautiful effect without a lot of effort!

1. The white chocolate custard.

You will need:
- ¼ cup of sugar
- 2 eggs
- 2 tbsp. of flour
- 2 tsp. of vanilla extract
- 1 cup of warm milk (I used soy milk)
- 4 oz of white chocolate chips

- Whisk the sugar with the eggs and the vanilla extract. Add the flour and continue to whisk until it smooths. Add the warm milk and chocolate chips.
- Stir over low heat.
- Once the paste thickens, remove from the heat and cover with a plastic wrap to prevent a crust to takes place at the surface.
- Refrigerate.

2. The choux pastry.

You will need:
- ½ cup of water
- ¼ cup of butter
- ½ cup of flour
- 2 egg

- Preheat the oven to 375°F and put the plate in the center of the oven.
- Bring the water to boil with the butter. Remove from the heat and add the flour all at once. Stir vigorously with a wooden spoon until the dough forms a ball.
- Let cool, then add the eggs.
- Line a cookie sheet with parchment paper. Using a pastry bag, spread the dough on the plate forming eclairs about 7.5 cm long.
- Bake for about 30 minutes until the eclairs are golden brown.
- Make an incision on the side of the eclairs to allow the steam to escape and then return to the oven for 5 minutes until the inside is slightly dry.
- Let cool.

3. The assembly.
- Melt about 3 oz of chocolate in a bain-marie.
- Using a pastry bag, fill the eclairs through the incisions made earlier.
- Spread out the melted chocolate with a brush.
- Refrigerate (if you can wait).

XO Marjorie