+For the special choux pastry
°20 g milk powder
°125 g sifted T55 flour
°210 g beaten egg (~ 4 eggs about)
°Chocolate pastry cream
°50g whole milk
°3 egg yolks
°17 g cream powder (= Maizena, see T55 flour if you don’t have any Maizena)
° 90 g of quality dark chocolate (Cacao Barry Mexico 66%, Cacao Barry Santo Domingo 70%, Cacao Barry Alto Del Sol 65%, Cacao Barry Inaya 65%…)
+Frosting for chocolate éclairs
°250 g of white fondant
°25 g glucose syrup
°20 to 30 g of cocoa powder
Place a large “gratin dish” type dish in the freezer, it will cool your pastry cream quickly.
In a saucepan, put the milk (possibly a hint of vanilla) and heat without boiling.
At the same time, blanch the yolks with the sugar then add the cream powder.
Pour 1/3 of the hot milk over the blanched mixture and whisk quickly (= loosen the mixture with the milk). Immediately pour everything back into the saucepan containing the rest of the hot milk.
Bring the mixture to a simmer over medium heat while stirring with a whisk. The pastry cream is cooked, when, after a few minutes, it becomes a little liquid again.
Remove the pastry cream from the heat and continue to mix gently, for about 20 seconds, so that it cools a little.
When your cream has cooled slightly, pour in the chocolate and mix gently for a few moments. Leave to melt for 3 minutes without touching it.
Take the whisk again and mix vigorously until you obtain a beautiful, shiny, homogeneous and very creamy chocolate pastry cream.
Then pour your chocolate pastry cream into the gratin dish that you had stored in the cold. Spread it all over the surface to force rapid cooling.
Film on contact with stretch film and place in the refrigerator until completely cooled.