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
Steps:
- 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
Steps:
- 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
