Éclairs

recipetineats.com

Jody Newman

subheading: CHOUX PASTRY:

100g / 7 tbsp unsalted butter , cut into 1 cm / ½" cubes

1 cup water

1 cup plain/all-purpose flour

Pinch cooking/kosher salt

4 large eggs (55 to 60g/2oz each) , at room temperature (Note 1)

subheading: SHINY CHOCOLATE GLAZE:

100g/ 3.5 oz 70% cocoa dark chocolate block , finely chopped (Note 2)

⅔ cup thickened/heavy cream (Note 3)

3 ½ teaspoons corn syrup or liquid glucose (Note 4)

subheading: STABILISED CHANTILLY CREAM (NOTE 5):

3 cups thickened/heavy cream or whipping cream (min 35% fat, Note 3)

1 cup mascarpone (40%+ fat, Note 6)

1 ⅔ cups icing sugar/powdered sugar , sifted

2 tsp vanilla bean paste or extract or, 2 vanilla pods (Note 7)

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