Chocolate protein eclairs

Ingredients

‍

1 egg
42% butter
37.5g of flour
2.5g of sugar
1 Pinch of Salt
200g chocolate protein pudding (Here: Chiefs)
25g of pastry chocolate
2 pastry bags

‍

Procedure to follow

Preheat the oven to 210°C

‍
Prepare the Choux Pastry:

In a saucepan, heat the 32.5g of butter, sugar, salt and 60mL of water.
When small bubbles start to appear, remove the pot from the heat and whisk in the flour all at once, whisking vigorously.
Return the pot to the heat and cook, continuing to mix until the batter comes off the pan.
Remove the pan from the heat and add the egg (if you multiply the quantities, add the eggs as you go), stirring vigorously until the dough forms a strip.
Place in a pastry bag with a No. 13 tip

Shape 12 rolls well spaced out on a sheet of parchment paper.
Bake for 25 to 30 minutes, leaving the oven door ajar.
Leave to cool and then stuff the eclairs with the protein pudding into a pastry bag with a fine tip (for example no. 11).
Melt 10g of butter with 25g of pastry chocolate, mix and drizzle this good chocolate icing over the eclairs.

Calories and macros

156 kcal, 9 g proteins, 8 g carbohydrates, 10 g fats

‍