Eclairs (Petit fours)

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Recipe's preparation

Choix Dough

Pre-heat oven to 355º

Put in the glass milk, water, chopped butter, salt and sugar. Program 5 minutes, 195º, speed 2.

Add the flour to the beat and program 15 seconds, speed 4.

Remove the glass from the stand and allow the pasta to cool for about 10 minutes.

Put the glass back in the machine and program speed 4 without time.

Pour eggs one at a time through the mouthpiece. Do not add the next until the previous one is well integrated.

When already the dough looks well mixed and homogenous put in a pastry bag.

*Put a sheet of baking paper in the oven tray and place portions of dough in elongated form separated from each other. Put the thickness of a finger more or less, then grow a lot.

Bake in the middle part of the oven for 25-30 minutes at 355º C.

For the Pastry Cream:

Put all the ingredients in the glass and beat a few seconds in speed 4. Then program 7 minutes, 195º, speed 4 without cup.

Put in a pastry bag and let it cool completely before putting it in the fridge. When cooled, it gains consistency and is thus easier to handle.

For the chocolate cover:

Melt the chocolate to the water bath along with the butter. I did it in the microwave first putting only the chocolate for a few seconds and when it was already half melted I put the butter. I returned to the micro for another 30-40 seconds in defrosting (the lowest power so it does not burn).

Stir well until the butter is dissolved and the milk is added. Stir until well blended.

Put in a pastry bag to arrange it on the eclair. You can also put it with a teaspoon or carefully dump the Eclairs upside down into the chocolate just to cover the top.