Description
Classic French Chocolate Éclairs featuring delicate choux pastry filled with rich vanilla pastry cream and topped with a smooth chocolate glaze. This elegant dessert combines light, airy dough with creamy filling and luscious chocolate, perfect for special occasions or indulgent treats.
Ingredients
Scale
For the dough:
- 1 cup water
- 1/2 cup unsalted butter, cut into pieces
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups milk
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 2 large egg yolks
- 2 tablespoons unsalted butter, cut into pieces
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1 cup semisweet chocolate chips
- 1/4 cup heavy cream
Instructions
- Make the choux dough: In a medium saucepan, bring the water, butter, and salt to a boil. Remove from heat and add the flour all at once. Stir vigorously until the dough comes together and forms a ball.
- Incorporate eggs: Transfer the dough to a mixing bowl. Beat in the eggs one at a time until the dough is smooth and shiny, ensuring it is well combined and has a pipeable consistency.
- Pipe the éclairs: Transfer the dough to a pastry bag fitted with a large star tip. Pipe 12 éclairs, about 4 inches long each, onto a baking sheet lined with parchment paper.
- Bake the éclairs: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until golden brown and puffed up, with a crispy exterior.
- Cool the pastries: Remove the éclairs from the oven and transfer to a wire rack to cool completely, which helps maintain their crisp texture when filled.
- Prepare the pastry cream: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Bring to a boil over medium heat while stirring constantly. Reduce heat and simmer for 1 minute until thickened.
- Temper and cook the egg yolks: In a small bowl, whisk the egg yolks. Gradually whisk about 1/2 cup of the hot milk mixture into the yolks to temper them. Return this mixture to the saucepan and cook over medium heat, stirring constantly until thick and creamy. Remove from heat and stir in the butter and vanilla extract.
- Fill the éclairs: Transfer the pastry cream to a pastry bag fitted with a small round tip. Insert the tip into the bottom of each cooled éclair and gently fill until the cream is evenly distributed.
- Make the chocolate glaze: In a small saucepan, gently melt the chocolate chips and heavy cream over low heat, stirring constantly until smooth and glossy.
- Glaze the éclairs: Dip the tops of the filled éclairs into the chocolate glaze. Allow the glaze to set completely before serving for the best texture and presentation.
Notes
- Ensure the choux pastry has cooled completely before filling to prevent the pastry cream from melting.
- Use room temperature eggs for better incorporation into the dough.
- The éclairs can be made a day ahead; refrigerate after glazing and bring to room temperature before serving.
- To add variety, try different fillings like whipped cream or chocolate mousse instead of vanilla pastry cream.
- If pastry bags are unavailable, a plastic sandwich bag with the corner cut off can be used for piping.
