The Vanilla Eclair, Polish Karpatka was great, so I’d love to make a chocolate version of it. Double layer of chocolate choux pastry with a generous amount of soft and smooth chocolate ice cream. It is simply hard to resist.
Ingredients
Makes about 10-12 servings
Chocolate Choux Pastry Layers
1/2 cup (65g) flour
1/4 cup (30g) cocoa powder
1/3 cup (80ml) milk
1/3 cup (80ml) water
2 tsp (10g) sugar
1/2 tsp (2g) salt
2 oz (60g) unsalted butter
3 eggs
Chocolate Filling
2 cups (500ml) milk
2/3 cup (135g) sugar
1/4 cup (30g) cornstarch
1 tbsp (10g) cocoa powder
2 eggs
4 oz (120g) chocolate semisweet
1 tsp (5g) vanilla extract
1/2 tsp (2g) salt
3/4 cup (170g) butter, room temperature