- Prep Time:20m
- Cook Time:40m
- Total Time:1h 10m
- Serves: 12
- Yield: 24 éclairs
For the Churro
- 1/2 c water
- 2 tbsp. butter
- 1 tbsp. brown sugar/regular sugar
- 1/8 tsp. cinnamon powder
- pinch of salt
- 1/2 c all purpose flour
- 2 medium eggs
- 1 tsp. vanilla bean paste / extract
For the sugar coating
- 1/4 c granulated sugar
- 1/4 tsp. cinnamon powder
- pinch of salt
- 1/2 tbsp. butter, melted
For the Chocolate Custard
- 500 mL (1cup + 1tbsp) milk
- 2 tsp. vanilla custard powder
- 2 tbsp. sugar
- 1/2 c bittersweet chocolate (60% cacao)
Make the chocolate custard
- Take about 2 tbsp milk and dissolve the custard powder. Set aside.
- In a small saucepan, bring the remaining milk to a rolling boil.
- Lower heat, and stir in the dissolved custard and sugar.
- One the custard begins to thicken, add in the chocolate and stir till it is completely dissolved.
- Turn off heat when the custard is thick enough that when you dip a spoon, and draw a line through the custard, the line holds.
- Strain the custard through a sieve, let it cool slightly. Press cling film onto the surface of the custard to prevent a skin from forming. Cover and let it chill in the fridge until ready to use.
Make the Churros
- Combine the butter, water and sugar in a small saucepan over medium heat.
- Once the butter melts and begins to simmer, whisk in the flour, cinnamon and salt.
- Reduce heat to low, and stir the flour with a spoon, kneading it as it cooks for a minute.
- Remove from heat and let it cool slightly.
- In the meantime, whisk the eggs and vanilla in a bowl. Set aside.
- Preheat the oven to 400°F/200°C. Line a medium baking tray with parchment paper, and place this into a large baking tray.
- In small additions, mix the whisked egg using a spoon. Continue to add a little egg at a time and mix until you get a smooth batter.
- Transfer the choux batter into a large pastry bag fitted with a 1M tip.
- Pipe 4-5 inch strips of batter onto the prepared baking tray.
- Bake at 400°F/200°C for 18 minutes until golden brown.
- Let it cool in the oven for 10 minutes.
- Using a skewer, make a hole on the side of each churro éclair to let the steam escape.
- In a small ziploc bag, combine the sugar, cinnamon and salt. Set aside.
- Transfer the chocolate custard into a piping bag fitted with a small round tip.
- Pipe the custard through the hole into each churro éclair.
- Brush a little melted butter onto each filled éclair.
- Roll each éclair into the cinnamon sugar.
- Serve immediately.