Choux Pastry

A gourmet and refined dessert: crisp choux pastry topped with craquelin, filled with a light pistachio cream, and served with a silky chocolate sauce. An elegant twist on the classic profiterole, reimagined as an éclair.


Choux Pastry

Ingredients

  • 122 g milk

  • 122 g water

  • 4.2 g salt

  • 4.2 g sugar

  • 126 g butter

  • 123 g flour

  • 252 g whole eggs (≈ 5 medium eggs)


Method

  • Bring the milk, water, salt, sugar, and butter to a boil.

  • Remove from the heat, add the flour all at once, and stir vigorously.

  • Place back over medium heat and dry out the dough for 1–2 minutes.

  • Transfer to a bowl or stand mixer and let cool for 5 minutes.

  • Incorporate the eggs one at a time until the dough is smooth and supple.

  • Pipe éclairs (10–12 cm long) onto a baking sheet lined with parchment paper.

  • Place a strip of craquelin on top of each éclair.

  • Bake for 35–40 minutes at 180°C (convection) without opening the oven door.

 

Craquelin

Ingredients

  • 74 g caster sugar

  • 60 g soft butter

  • 74 g flour


Method

  • Combine all the ingredients and mix until smooth.

  • Roll out thinly (≈ 2 mm) between two sheets of parchment paper.

  • Freeze for 30 minutes.

  • Cut into strips the length of your éclairs.

Light Pistachio Cream

Ingredients

  • 250 g milk

  • 40 g pistachio paste (colored)

  • 40 g egg yolks (≈ 2 yolks)

  • 60 g sugar

  • 25 g cornstarch

  • 3 g gelatin sheet

  • 75 g heavy cream (35% fat)


Method

  • Soak the gelatin in very cold water.

  • Whisk the yolks with the sugar until pale, then add the cornstarch.

  • Heat the milk with the pistachio paste.

  • Pour 3/4 of the hot milk over the yolk mixture while whisking.

  • Return everything to the saucepan and cook for 2–3 minutes, whisking constantly, until thickened.

  • Remove from the heat, add the drained gelatin, and mix well. Cover with plastic wrap in contact.

  • Let cool, then refrigerate for at least 4 hours (ideally overnight).

  • Whisk the chilled pastry cream to loosen it.

  • Whip the heavy cream into a firm whipped cream and fold it gently into the pastry cream in three additions.

  • Transfer to a piping bag fitted with a plain tip (14–16 mm).


Chocolate Sauce

Ingredients

  • 100 g heavy cream

  • 100 g whole milk

  • 200 g dark chocolate (50–70% cocoa)


Method

  • Heat the milk and cream gently.

  • Remove from the heat and add the chocolate pieces.

  • Let melt for 1–2 minutes, then stir gently until smooth and glossy.


Assembly of the Profiterole Éclairs

  • Pierce the bottom or side of each éclair.

  • Fill generously with the light pistachio cream.

  • Serve with the warm or lukewarm chocolate sauce—like a modern profiterole in éclair form.