Eclair au Craquelin Filled with Chocolate Crème Patissière

Makes approx. 10

Hands-on Time 30 minutes (plus cooling)

Baking Time 34 minutes

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Ingredients

• 45g unsalted butter

• 55g demerara sugar

• 65g plain flour (divided)

• 1 portion choux pastry

• 560ml full-fat milk

• 100g milk or dark chocolate (broken up)

• 5 medium egg yolks

• 90g caster sugar

• 25g cocoa powder

• 15g cornflour

Equipment

• Mixing bowl

• Baking parchment

• Rolling pin

• Baking sheet

• Piping bag with a round tip (at least 1.5cm diameter) and a narrow tip (approx. 5mm diameter)

• Knife

• Wire rack

• Saucepan

• Spatula

• Whisk

Method

1. Make the craquelin topping

• In a mixing bowl, combine the butter, demerara sugar, and 55g plain flour using your hands until a crumbly dough forms.

• Place the dough between two sheets of baking parchment and roll into a rectangle about 3–5mm thick. Trim and neaten the edges.

• Chill in the fridge for at least 1 hour.

2. Prepare the choux pastry

• Preheat the oven to 170°C/150°C (fan)/325°F/Gas Mark 3.

• Line a baking sheet with parchment.

• Pipe the choux pastry into 7cm lengths, spaced evenly apart. Smooth any pointed ends with a wet finger.

• Let the choux rest for 30 minutes.

3. Assemble and bake the eclairs

• Cut the chilled craquelin dough into rectangles slightly wider than the choux lengths.

• Place a rectangle on top of each choux pastry and gently press down.

• Bake on the middle shelf for 34 minutes, or until golden.

• Cool on the baking sheet, then transfer to a wire rack to cool completely.

4. Make the chocolate crème pâtissière

• In a saucepan, heat the milk and chocolate over medium heat until the chocolate melts and the milk steams. Stir occasionally.

• In a bowl, whisk the egg yolks and caster sugar for 1 minute until thick.

• Add 10g plain flour, cocoa powder, and cornflour. Whisk until combined.

• Gradually whisk in half the warm chocolate milk, then pour the mixture back into the saucepan.

• Cook over low heat, stirring constantly, until thickened to a custard consistency.

• Transfer to a clean bowl and let cool to room temperature.

5. Fill the eclairs

• Use the narrow piping tip to make 3 holes in the underside of each eclair (one at each end and one in the middle).

• Fill a piping bag fitted with the narrow tip with the chocolate crème pâtissière.

• Pipe the filling into the middle hole until it emerges from the end holes.

6. Serve

• Let the eclairs sit for 30 minutes to allow the filling to set slightly.

• Enjoy the same day for the best texture.

Enjoy!