Ingredients
Process
Chocolate Cracker
Flour: 90 g
Cocoa: 15 g
Sugar: 90 g
Butter: 80 g
Use softened butter. Add flour, cocoa powder, and sugar. Mix everything together by hand.
Roll out between two sheets to a thickness of 1 mm and chill. Cut out and place on the choux pastry.
Chocolate choux pastry
Flour: 120 g
Cocoa powder: 30 g
Whole milk: 125 g
Water: 125 g
Butter: 100 g
Salt: 2 g
Sugar: 5 g
Eggs: 5
Heat the milk, butter, salt and sugar.
Add the sifted flour and cocoa off the heat and mix well.
Return to the heat and dry the dough.
Off the heat, add the eggs
gradually.
Place the éclairs on a greased baking sheet and cover them with the craquelin.
Bake at 180° for 25 min/30 minutes.
Creamy chocolate
Whipping cream: 100 g
Milk: 100 g
Earl Grey Tea Imperial Exuberance : 6 g
70% chocolate: 105 g
Egg yolks: 30 g
Sugar: 50 g
Combine the cream with the milk. Stir in the tea and let it steep for 8 hours.
After the infusion, filter the cream and milk and reweigh. Add equal weights of cream and milk to obtain another 200g.
Heat.
Mix the sugar and the egg yolk and pour into the milk and cream.
Make a custard and pour over the chocolate to melt it.
Refrigerate for 3 hours.
Fill the éclairs with this creamy filling and enjoy!