Éclair Au Chocolat

Ingredients(for 1 medium éclair (typical French patisserie size))

• 1/2 cup Whole wheat flour (Farine de blé complet)
• 1/2 cup Water
• 2 tbsp Unsalted butter (Beurre doux)
• 2 Large eggs (Œufs)
• 40g Dark chocolate (70%) (Chocolat noir)
• 1/2 cup Low-fat milk (Lait demi-écrémé)
• 1 tbsp Cornstarch (Maïzena)
• 2 tsp Honey (Miel)
• 1/2 tsp Vanilla extract (Extrait de vanille)
• 1/8 tsp Pinch of salt (Sel) - optional

Instructions

1. 1

   Preheat your oven to 200°C (390°F) and line a baking tray with parchment paper. Prepare all ingredients in advance.

   5 minutes

   Weigh ingredients for best results and preheat oven thoroughly for even baking.

2. 2

   In a saucepan, combine water, butter, and pinch of salt. Heat until butter is melted and mixture just begins to simmer.

   3 minutes

   Do not let the mixture boil fully as it may evaporate too much water.

3. 3

   Remove from heat, add flour all at once, and mix vigorously until a smooth dough forms. Return to heat and stir for 1 minute to dry the dough slightly.

   4 minutes

   A wooden spoon works best for mixing choux pastry.

4. 4

   Transfer dough to a bowl. Let cool 2 minutes, then add eggs one at a time, beating well after each, until dough is glossy and holds its shape.

   5 minutes

   Eggs must be added slowly to prevent curdling and achieve the right consistency.