Chocolate eclairs (Slideshow version)
Stage 1/21 : 35 min.
Prepare a confectioner's custard (crème pâtissière) with 250 ml milk, 3 egg yolks, 20 g caster sugar et 20 g cornflour. Stop cooking as soon as it begins to thicken, there's no need to overcook it.You will notice that this recipe is less sweet than the usual version. This is because we will be adding chocolate.
As soon as the custard is cooked, tip in 80 g dark chocolate broken into small pieces (you can also use chocolate chips).