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Pierre Hermé’s Chocolate Éclairs

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Dessert First
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dessert low carb nut free vegetarian


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½ cup (125g) whole milk

½ cup (125g) water

1 stick (4 ounces; 115g) unsalted butter, cut into 8 pieces

¼ teaspoon sugar

¼ teaspoon salt

1 cup (140g) all-purpose flour

5 large eggs, at room temperature

2 cups (500g) whole milk

4 large egg yolks

6 tbsp (75g) sugar

3 tablespoons cornstarch, sifted

7 oz (200g) bittersweet chocolate, preferably Velrhona Guanaja, melted

2½ tbsp (1¼ oz: 40g) unsalted butter, at room temperature

1/3 cup (80g) heavy cream

3½ oz (100g) bittersweet chocolate, finely chopped

4 tsp (20 g) unsalted butter, cut into 4 pieces, at room temperature

7 tbsp (110 g) Chocolate Sauce (recipe below), warm or at room temperature

4½ oz (130 g) bittersweet chocolate, finely chopped

1 cup (250 g) water

½ cup (125 g) crème fraîche, or heavy cream

1/3 cup (70 g) sugar

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