Bake

Arequipe chocolate éclairs

Classic choux éclairs filled with arequipe cream and topped with glossy dark chocolate.

◷ 1 hr 30 minYield: 12 éclairsIntermediate

Ingredients

  • 125 ml water
  • 60 g butter
  • 75 g all-purpose flour
  • About 2 large eggs
  • 250 ml milk
  • 2 egg yolks
  • 25 g cornstarch
  • 160 g arequipe
  • 100 g dark chocolate

Method

  1. Make choux dough by boiling water and butter, stirring in flour, then adding egg gradually.
  2. Pipe twelve 10 cm logs. Bake at 200°C / 400°F for 15 minutes, then at 180°C / 350°F for 18–22 minutes more. Cool.
  3. For the filling, cook milk with yolks and cornstarch until thick. Off heat, stir in arequipe and cool completely.
  4. Fill the éclairs from the bottom and dip the tops in melted chocolate.
Arequipe noteThe pastry cream should be fully cold before filling so it does not soften the choux.
Keep the jar open

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