FOR THE CHOUX PASTE:
2 tbsp. powdered sugar
80 g salted butter
25 cl Cold water
FOR THE PASTRY CREAM:
40 cl Milk
50 g Unsalted butter
150g Powdered sugar
1 C. coffee Vanilla aroma
FOR THE CHOCOLATE GANACHE:
50 g Dark baking chocolate
35 cl Liquid cream
Preheat oven 190°C.
Prepare the choux pastry: in a saucepan over low heat, bring the water to a boil with the butter and sugar. Remove the first broth from the heat and stir in the flour all at once. Mix with a wooden spoon until the dough forms a ball that comes away from the walls.
Add the eggs one at a time, mixing between each addition, then fill a piping bag with this choux pastry. Pipe dough pieces of about 10 cm by 3 cm on a baking tray lined with baking paper to make the éclairs, and bake for 20 minutes.
Prepare the pastry cream: heat the milk in a saucepan with half the sugar and the vanilla flavoring, then let cool.
Meanwhile, whisk the eggs and the rest of the sugar in a bowl. Add the cornstarch, mix, then pour in the cooled milk. Mix, put everything back in the pan on the heat and let thicken. Incorporate the butter cut into small pieces while whisking and leave to cool, then reserve in the fridge.
When the pastry cream is very cold, place it in a fluted pastry bag. Make three small holes using a knife in the base of each eclair, on the underside. Place the piping bag in it and fill the puffs with pastry cream, then set aside.
Prepare the ganache: bring the cream to the boil in a saucepan, then remove it from the heat. Add the chocolate in pieces and cover for 2 minutes, until it melts. Mix well then dip the top of each eclair in the chocolate. Remove the excess with a spatula.
Let cool to room temperature and then refrigerate until ready to serving.