For the dough (choux)
1 cup of milk
1/4 cup of butter
a pinch of salt
a pinch of sugar
1 cup of all-purpose flour
3 large eggs
For the filling
2 cups of milk
2 egg yolks
1 whole egg
2 tablespoons of vanilla extract
3/4 cup of all-purpose flour
1/2 cup of sugar
2 tablespoons of unsalted butter
2 tablespoons of orange liqueur
For the chocolate sauce
2 tablets of dark chocolate, chopped (400g)
1 cup of milk
For garnish
2 tablespoons of heavy cream mixed with a few drops of lemon juice
For the dough (choux)
1 cup of milk
1/4 cup of butter
a pinch of salt
a pinch of sugar
1 cup of all-purpose flour
3 large eggs
For the filling
2 cups of milk
2 egg yolks
1 whole egg
2 tablespoons of vanilla extract
3/4 cup of all-purpose flour
1/2 cup of sugar
2 tablespoons of unsalted butter
2 tablespoons of orange liqueur
For the chocolate sauce
2 tablets of dark chocolate, chopped (400g)
1 cup of milk
For garnish
2 tablespoons of heavy cream mixed with a few drops of lemon juice
Makes the dough: in a pot, combine the milk, butter, salt, and sugar
Heat until boiling, then remove from heat and add the flour
Stir vigorously to form a ball
Return to heat and cook for an additional 1 minute until the bottom of the pot is white
Transfer the dough to a bowl and add the eggs one at a time, beating continuously with a wooden spoon
Grease a baking dish with butter and sprinkle with flour
Pipe the dough into éclair shapes onto the prepared baking dish
Bake in a preheated oven at 230°C for 10 minutes, or until the dough starts to brown
Turn off the heat and place a wooden spoon in the oven door to keep it slightly open
Let cool for an additional 30 minutes
Makes the filling: bring the milk to a boil
While that's happening, beat lightly the egg yolks in a bowl with the whole egg, vanilla extract, flour, sugar, and butter
When the milk is boiling, add a little of the egg yolk mixture and return everything to the pot
Stir well, then remove from heat and let cool slightly
Add the orange liqueur and stir well
Cover and refrigerate until cooled
Cuts the tops off each éclair, fills with the cream mixture, and replaces the tops
Places some éclairs on top of each other and serves
Serves 12-16 per serving
(Approximately 419 calories per serving.)
