Chocolate Eclairs with Vanilla or Praline Cream Filling and Chocolate Glaze by @cedriklorenzen

1h30

10 servings

🥛

300 ml

Milk

💧

130 ml

Water

🧈

120 g

Butter

🍬

8 g

Sugar

🧂

6 g

Salt

🌾

190 g

Flour

🥚

250 g

Eggs

🥛

280 ml

Heavy cream

🍦

1

Vanilla pod

🍬

280 g

Caster sugar

🥚

60 g

Egg yolks

🌽

32 g

Corn starch

🍫

240 g

White chocolate

🍫

130 g

Dark chocolate

🥜

50 g

Salted peanut praline

🥜

190 g

Salted roasted peanuts

🍬

180 g

Icing sugar

🍯

36 g

Glucose syrup

🍦

3 g

Vanilla extract

🫗

Spraying oil

  1. Whisk
    • Egg yolks
    • Caster sugar
    • Heavy cream

    To make the vanilla cream, whisk the egg yolks and sugar together.

  2. Heat
    • Milk
    • Heavy cream
    • Vanilla pod

    Heat the milk, cream and vanilla together.

  3. Add
    • Milk
    • Egg yolks

    Add the hot milk mixture to the egg yolks and stir.

  4. Cook
    • Corn starch

    Cook the mixture with the corn starch until thick.

  5. Add
    • White chocolate
    • Salted peanut praline

    Remove from heat and add melted white chocolate, or dark chocolate plus the salted peanut praline.

  6. Melt
    • Caster sugar
    • Water

    Melt the caster sugar in a saucepan over medium heat with water to make the praline caramel.

  7. Add
    • Salted roasted peanuts

    Add the salted roasted peanuts and stir.

  8. Spread
    • Salted roasted peanuts
    • Caster sugar

    Spread the praline mixture onto a lined baking sheet and let it cool completely.

  9. Grind
    • Salted peanut praline

    Grind the cooled praline into a paste using a food processor or blender.

  10. Mix
    • Icing sugar
    • Heavy cream
    • Glucose syrup

    Mix the icing sugar, heavy cream, glucose syrup and vanilla extract together and heat gently for the glaze.

  11. Melt
    • White chocolate
    • Icing sugar

    Melt the chocolate using a bain-marie or microwave and mix it thoroughly into the icing sugar mixture.

  12. Cool
    • White chocolate

    Allow the glaze to cool before piping; gently reheat on very low heat if it becomes too stiff.

  13. Pipe
    • Flour

    Pipe the choux dough using a star nozzle onto a perforated silicone baking mat.

  14. Spray
    • Spraying oil
    • Icing sugar

    Spray a light coating of oil and dust icing sugar onto the piped choux before baking.

  15. Bake
    • Flour

    Bake the choux using top and bottom heat, not fan force, at an oven temperature between 170°C and 180°C.

Chocolate Eclairs with Vanilla or Praline Cream Filling and Chocolate Glaze by @cedriklorenzen

1h30

10 servings

🥛

300 ml

Milk

💧

130 ml

Water

🧈

120 g

Butter

🍬

8 g

Sugar

🧂

6 g

Salt

🌾

190 g

Flour

🥚

250 g

Eggs

🥛

280 ml

Heavy cream

🍦

1

Vanilla pod

🍬

280 g

Caster sugar

🥚

60 g

Egg yolks

🌽

32 g

Corn starch

🍫

240 g

White chocolate

🍫

130 g

Dark chocolate

🥜

50 g

Salted peanut praline

🥜

190 g

Salted roasted peanuts

🍬

180 g

Icing sugar

🍯

36 g

Glucose syrup

🍦

3 g

Vanilla extract

🫗

Spraying oil

Preparation Steps

  1. Step 1/15

    To make the vanilla cream, whisk the egg yolks and sugar together.

    🥚Egg yolks
    🍬Caster sugar
    🥄Whisk

  2. Step 2/15

    Heat the milk, cream and vanilla together.

    🥛Milk
    🥛Heavy cream
    🍦Vanilla pod
    🍲Saucepan

  3. Step 3/15

    Add the hot milk mixture to the egg yolks and stir.

    🥛Milk
    🥚Egg yolks
    🥄Whisk

  4. Step 4/15

    Cook the mixture with the corn starch until thick.

    🌽Corn starch
    🍲Saucepan
    🥄Spatula

  5. Step 5/15

    Remove from heat and add melted white chocolate, or dark chocolate plus the salted peanut praline.

    🍫White chocolate
    🍫Dark chocolate
    🥜Salted peanut praline
    🥄Spatula

  6. Step 6/15

    Melt the caster sugar in a saucepan over medium heat with water to make the praline caramel.

    🍬Caster sugar
    💧Water
    🍲Saucepan

  7. Step 7/15

    Add the salted roasted peanuts and stir.

    🥜Salted roasted peanuts
    🍲Saucepan
    🥄Spatula

  8. Step 8/15

    Spread the praline mixture onto a lined baking sheet and let it cool completely.

    🥜Salted roasted peanuts
    🍬Caster sugar
    🍳Baking sheet

  9. Step 9/15

    Grind the cooled praline into a paste using a food processor or blender.

    🥜Salted peanut praline

  10. Step 10/15

    Mix the icing sugar, heavy cream, glucose syrup and vanilla extract together and heat gently for the glaze.

    🍬Icing sugar
    🥛Heavy cream
    🍯Glucose syrup
    🍦Vanilla extract
    🍲Saucepan

  11. Step 11/15

    Melt the chocolate using a bain-marie or microwave and mix it thoroughly into the icing sugar mixture.

    🍫White chocolate
    🍬Icing sugar

  12. Step 12/15

    Allow the glaze to cool before piping; gently reheat on very low heat if it becomes too stiff.

    🍫White chocolate

  13. Step 13/15

    Pipe the choux dough using a star nozzle onto a perforated silicone baking mat.

    🌾Flour
    Piping bag with star nozzle

  14. Step 14/15

    Spray a light coating of oil and dust icing sugar onto the piped choux before baking.

    🫗Spraying oil
    🍬Icing sugar
    🧁Perforated silicone baking mat

  15. Step 15/15

    Bake the choux using top and bottom heat, not fan force, at an oven temperature between 170°C and 180°C.

    🌾Flour

Composition

Ingredients

Types

Dairy, Liquid, Sugar, Spices, Grains, Eggs, Starch, Sweets, Nuts, Oils

Ingredients

Milk, Water, Butter, Sugar, Salt, Flour, Eggs, Heavy cream, Vanilla pod, Caster sugar, Egg yolks, Corn starch, White chocolate, Dark chocolate, Salted peanut praline, Salted roasted peanuts, Icing sugar, Glucose syrup, Vanilla extract, Spraying oil

Notes

Milk (for the choux dough), Water (for the choux dough, used with sugar to make the praline caramel, amount not given), Butter (for the choux dough), Sugar (for the choux dough), Salt (for the choux dough), Flour (for the choux dough), Eggs (approximately 5 eggs), Heavy cream (for the cream filling, for the glaze), Vanilla pod (for the cream filling), Caster sugar (for the cream filling), Egg yolks (for the cream filling), Corn starch (for the cream filling), White chocolate (for vanilla cream version), Salted peanut praline (for praline cream version), Salted roasted peanuts (for the salted peanut praline), Icing sugar (for the glaze, for dusting the piped choux before baking), Glucose syrup (for the glaze), Spraying oil (for lightly coating piped choux before baking)

Allergens

Milk, Gluten, Eggs, Soy, Peanuts, Tree nuts

Dietetics

Dietary regimen

Vegetarian, Pescatarian

Calories

320 kcal

Macro nutrients

Protein: 6g, Carbohydrates: 32g, Fat: 19g, Fiber: 1g, Sugars: 22g

Nutritional Information

Minerals

Calcium: 90mg, Iron: 1mg, Sodium: 160mg, Potassium: 120mg

Vitamins

Vitamin A: 180mcg, Vitamin D: 0.4mcg, Vitamin B2: 0.15mg

Preparation

Time Information

Preparation

1 hour 0 minutes

Cooking

30 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Expert (4/4)

Steps

15 steps

Equipments

Utensils

Whisk, Saucepan, Spatula, Baking sheet, Piping bag with star nozzle, Perforated silicone baking mat, Fine sieve

Appliances

Oven, Microwave

Type

Type

Type Of Dish

Dessert

Occasions

Date Night, Celebration

Origin

Source

Platform

instagram

Original Creator

@cedriklorenzen

Origin

Cuisine

French

Geographic

France, Europe

Various

Aspect

Texture

Creamy, Crisp, Light, Smooth

Flavors

Sweet, Chocolatey, Nutty, Vanilla, Buttery, Caramelized

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

fridge : 2 days (Store filled and glazed eclairs in an airtight container,Best eaten fresh as choux pastry softens over time), freezer : 1 month (Freeze unfilled choux shells only,Thaw and crisp in oven before filling and glazing)