Ingredients:
+For the special choux pastry
°210g water
°90g butter
°20 g milk powder
°4g sugar
°3g salt
°125 g sifted T55 flour
°210 g beaten egg (~ 4 eggs about)
°Chocolate pastry cream
°50g whole milk
°3 egg yolks
°20g sugar
°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
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