Eclair

Ingredients

• 50 g butter
• 1 pinch salt
• 1 Vanilla bean
• 180 g wheat flour type 1050
• 4 eggs
• 2 tbsp honey
• 1 tsp Baking powder
• 350 ml whipping cream
• 1 packet gelatin
• 150 g dark chocolate
• 1 tsp lemon juice

Instructions

1. 1.

   Slice the vanilla bean lengthwise and scrape out the seeds. For the dough, bring 250 ml water with butter, salt, honey and half of the vanilla seeds to a boil. Add the flour and stir vigorously over low heat until the mixture separates from the pot as a lump. Transfer the dough to a bowl, add one egg, whisk immediately until smooth, let cool slightly, then gradually fold in the remaining eggs one at a time, followed by the baking powder.

2. 2.

   Fill a piping bag fitted with a star tip with the batter and pipe 15–20 strips onto a parchment-lined tray. Bake in a preheated oven at 200 °C (180 °C fan; gas level 3) for about 25 minutes until golden brown (do not open the oven during the first 15 minutes or everything will collapse). Remove, cut horizontally in half and let cool.

3. 3.

   Whip 300 ml cream with the remaining vanilla seeds and gelatin until stiff peaks form. Pipe this over the bottom of each pastry strip, place a top layer on and press down to seal.

4. 4.

   Chop the chocolate and place it in a bowl. Heat 50 ml cream with lemon juice, pour over the chocolate, stir until melted. Spoon the mixture onto the eclairs and allow to set.