Chocolate éclairs

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Ingredients

Serves 6 (12 éclairs)

• 2 cups (250 g) flour
  
• 7 oz (200 g) butter
  
• 2 cups (50 cl) water
  
• 1/3 tsp (2 g) salt
  
• 7 eggs
  
• 2 cups (50 cl) oil
  

Filling:

• 6 ½ oz (180 g) dark chocolate
  
• 4 eggs
  
• 1 ¾ oz (50 g) butter
  
• 1 tbsp sugar
  
• 1 pinch powdered vanilla
  

Glaze:

• 3 ½ oz (100 g) fondant
  
• ¾ oz (20 g) cocoa syrup

Preparation

Preparation of ingredients:

• For the chocolate mousse, separate the egg whites from the yolks

Preparation:

• Prepare the chocolate mousse
  
• Break the chocolate into small pieces, place them in a terrine, and melt in a bain-marie
  
• Cut the butter into pieces, add it to the chocolate, then blend it in using a spatula
  
• Beat the egg yolks vigorously, then stir them into the mixture; beat the egg whites until stiff and delicately blend them into the mixture
  
• Set aside in a cool place

Preparation of the choux pastry:

• Preheat the oven to 400°F (200°C)
  
• In a saucepan, add the water, butter, salt, and sugar; bring to a boil and mix
  
• Pour in all the flour at once and mix in vigorously over high heat
  
• Dry out the dough while stirring constantly—the dough must not stick to the casserole
  
• Remove from heat and add the eggs one by one without ceasing to stir
  
• The dough should be smooth and supple
  
• Place a sheet of waxed paper on your baking sheet
  
• Put your dough in a pastry bag with a 2/3 inch (1.5 cm) diameter tip
  
• On the baking sheet, form small batons 3 ½ inches (9 cm) long spaced 2 inches apart
  
• Bake for 10 minutes, the time for the éclairs to puff up
  
• Remove from oven and allow to cool on a rack
  
• Prepare the glaze by mixing together the fondant and the chocolate
  
• Open the éclairs by slitting them on one side and fill them with the chocolate mousse
  
• Close them back up and cover the tops with glaze