- For the chocolate custard:
- 1 cup milk
- 1 cup cream
- 1 t vanilla extract
- 6 free-range egg yolks
- 100 g caster sugar
- 1 1⁄2 T good-quality cocoa
- For the éclairs:
- 115 g butter
- 1 cup water
- 120 g flour
- 1⁄2 t salt
- 4 free-range eggs
- 100 g dark chocolate, melted
To make the chocolate custard, place the milk and cream in a saucepan and bring to the boil. Remove from the heat. Mix the vanilla, egg yolks, caster sugar and cocoa in a bowl, then slowly pour into the cream-and- milk mixture, stirring continually. Place the saucepan over a low heat and cook, stirring, until the custard thickens. Pour the custard into a large bowl, cover with clingwrap and chill for 2 hours.
To make the éclairs, preheat the oven to 200°C. Place the butter and water in a saucepan over a medium heat and bring to the boil.
Remove the saucepan from the heat and add the flour and salt. Stir the mixture using a wooden spoon until it comes together. Return to the heat and continue stirring for 2–3 minutes until it forms a ball and pulls away from the sides of the saucepan.
Transfer the mixture to a bowl and allow to cool slightly, then beat the eggs into the mixture, one at a time, using an electric hand-mixer or a wooden spoon.
Spoon the pastry into a piping bag and pipe the éclairs onto a greased baking sheet.
Bake for 10 minutes, then reduce the oven’s temperature to 180°C and bake for a further 15 minutes.
Allow the éclairs to cool, then slice in half lengthways and fill with the chocolate custard. Drizzle with the melted chocolate before serving.
Chef's note: “On the hunt for a great dessert hack? Use a tub of chocolate mousse instead of making the chocolate custard.”
This recipe first appeared in the April 2015 issue of TASTE Magazine