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The éclair probably originated in France during the nineteenth century. It is a popular type of cake served all over the world. The word is first attested both in English and in French in the 1860s. Some food historians speculate that éclairs were first made by Antonin Carême (1784-1833), the famous French chef. The first known English-language recipe for éclairs appears in the by Mrs. D.A. Lincoln, published in 1884.Boston Cooking School Cook Book Éclair is French for “lightning,” though the connection is obscure.

You will need:

For the pastry:
130 ml water
70 gr butter
1/2 tsp sugar
1/2 tsp salt
80 gr flour
3 eggs

For the filling:
500 ml milk
125 gr sugar
30 gr corn flour
1/2 cup flour
2 eggs
Half vanilla bean
Zest of one ornage
100 gr dark chocolate

For the glaze

250 gr chocolate
150 ml milk
30 gr glucose syrup

1) In a saucepan bring the water, sugar, salt and butter to the boil.
2) Lower the heat and pour the flour. Stir until the batter is homogenized and all the water is absorbed.
3) Take the saucepan off the fire and stir in the eggs one at a time. Keep stirring until the batter is at its previous consistency and then mix in the second egg, and then the third
4) Butter a tin. With a piping bag make small strips of 2 cm width, 6 cm length and 1 cm thickness. But the size is up to you.
5) Bake in a preheated oven at 200 C for 15 minutes and then lower the temperature at 150 and bake for 30 minutes more.

1) Take the eclairs out of the oven
2) Cut them immediately in half so that the heat will not moist them
3) Prepare the filing. In a saucepan mix the eggs, the corn flour, the flour and the sugar. Heat, the milk with the inside of the vanilla bean and stir it in the saucepan. In a low heat stir all the ingredients until you have a thick cream. You could use a hand held food processor so that you are sure that no lumps are left in. Remove the mixture from heat, melt the chocolate in the microwave and stir it in the cream. Then stir the zest
4) When the cream has cold, spread generously the half of the eclairs and put the other half on top of every single one.

Prepare the glaze. Heat the milk until the glucose syrop is dissolved. Do not boil it. Melt the chocolate in the microwave. Wait until the milk become temper and stir it into the cocolate gradualy. Cover the top of the eclairs.

It may seem difficult but after trying once you will see that it is not. And believe me, it is worth it. have fun!