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Chocolate Eclairs for two

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Find guilt-free indulgence in these Low fat Chocolate Eclairs for two - the vanilla custard filling is made with 2% milk and makes just a small batch to serve two!
Adapted from Larrouse Gastronomique

Chocolate Eclairs for two

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 2
Ingredients Method

Ingredients
  

For the Pate Choux
  • 32 gram all-purpose flour
  • 17 gram butter
  • pinch of salt
  • 62 ml water
  • 1 egg (52g), beaten
For the Vanilla Custard
  • 200 ml 2% milk
  • 1.5 tbsp Vanilla Custard powder (I use Brown n Polsen brand)
  • 3 tbsp sugar
  • 0.25 tsp vanilla bean paste (or vanilla extract)
Chocolate topping
  • 0.5 cup bittersweet chocolate (60% cacao)

Method
 

Make the custard
  1. Dissolve the custard powder in a few tablespoons of milk.
  2. Combine the remaining milk with sugar in a small saucepan and bring to a gentle boil, stirring continuously.
  3. Add the vanilla bean paste and the dissolved custard powder to the boiling milk and keep stirring as the custard thickens.
  4. You'll know the custard is ready when it coats the back of a spoon evenly and a line drawn through the spoon stays clean. (see image above)
  5. Transfer to a small bowl, and cover with cling-film, making sure it touches the surface of the custard. This will prevent a film forming as it cools.
  6. Refrigerate until you are ready to fill the eclair shells.
Make the Paté Choux
  1. Preheat oven to 375°F/190°C. Line a small baking tray with parchment paper.
  2. In a small saucepan combine water, butter and salt. Place over gentle heat till the butter melts, then increase heat and let it come to a boil.
  3. Remove from heat, add all the flour at once and using a spoon, mix it all together. Return back to the stove and stir (pressing down) till the dough separates from the sides and lumps together in a ball.
  4. Remove from heat, and add the beaten egg in 4 additions, stirring between each addition until you get a smooth, soft, creamy dough.
  5. Transfer to a piping bag fitted with a large round nozzle. Pipe 4 lines of dough about the length of a finger each on the prepared baking tray. Space them out well, because they do rise a lot.
  6. Bake in the preheated oven at 375°F/190°C for 20 minutes. The eclair shells must have risen and sound hollow.
  7. Make a slit on the side of the eclair shells for the steam to escape and let cool completely on a wire rack.
Melt the chocolate for topping
  1. Over a double boiler, melt the chocolate until it is molten. Let cool.
Assemble
  1. Spoon the custard through the slit you made in the eclair. If you made a hole, you'll need to pipe the custard using a round nozzle. Use a spoon to drizzle the molten chocolate on top of the filled eclair. Repeat with the remaining eclairs.
  2. Serve immediately. Unfilled shells can be stored at room temperature in an airtight container for upto 3 days. You may refrigerate filled (but not chocolate coated) éclairs for 1-2 hours. Do not refrigerate after coating with chocolate, as the coating will harden when cooled.