巧克力手指泡芙 Mini Chocolate Eclair recipe ASMR

heavy cream

🥗Healthier: coconut cream

💰Cheaper: whipping cream

Coconut cream is a dairy-free option that adds richness.

dark chocolate

🥗Healthier: dark chocolate with stevia

💰Cheaper: semi-sweet chocolate

Stevia reduces sugar while semi-sweet chocolate is often less expensive.

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative, while margarine is often cheaper.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean provides natural flavor, while essence is often more affordable.

Preheat the oven to 170°C (338°F).

Prepare the choux pastry by combining 55g milk, 55g water, 40g butter, 1 tsp sugar, and 1/4 tsp salt in a saucepan and bring to a boil.

Remove from heat and add 55g cake flour, stirring until combined.

Allow to cool slightly, then add 2 eggs one at a time, mixing until smooth.

Pipe the choux pastry onto a baking sheet and bake for 30-35 minutes, until golden brown.

After baking, turn off the oven and crack the door open for 30 minutes to dry the choux completely.

Prepare the pastry cream by whisking together 3 egg yolks, 250g milk, 50g sugar, 25g corn starch, and the seeds from 1/4 vanilla bean in a saucepan over medium heat until thickened.

Remove from heat and stir in 70g dark chocolate until melted and smooth.

For the chocolate glaze, heat 80g heavy cream, 10g glucose, and 100g dark chocolate together until combined, then stir in 8g butter.

Assemble the mini eclairs by filling the choux with pastry cream and dipping the tops in chocolate glaze.

Cooking Techniques

Spice Level:

Dietary

Allergens