Chocolate éclairs are a delightful French pastry made from choux dough, filled with a rich custard or cream filling, and topped with a smooth chocolate glaze. Here’s a simple recipe for making chocolate éclairs at home:
Ingredients:
For the choux pastry:
- 1 cup (240 ml) water
- 1/2 cup (115 g) unsalted butter
- 1/4 teaspoon salt
- 1 cup (125 g) all-purpose flour
- 4 large eggs
For the filling (pastry cream):
- 2 cups (480 ml) whole milk
- 1/2 cup (100 g) granulated sugar
- 4 large egg yolks
- 1/4 cup (30 g) cornstarch
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the chocolate glaze:
- 4 oz (115 g) semi-sweet or bittersweet chocolate
- 1/4 cup (60 ml) heavy cream
- 1 tablespoon unsalted butter
Instructions:
1. Prepare the choux pastry:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, combine the water, butter, and salt over medium heat. Bring to a boil.
- Add the flour all at once and stir quickly with a wooden spoon. Keep stirring until the dough comes together and pulls away from the sides of the pan (about 2-3 minutes).
- Remove from heat and let it cool for about 5 minutes.
- Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip (or use a plastic bag with the tip cut off).
- Pipe 3-4 inch long strips of dough onto the prepared baking sheet.
- Bake for 15 minutes, then reduce the temperature to 375°F (190°C) and continue baking for an additional 15-20 minutes, until golden brown and puffed. Let them cool completely on a wire rack.
2. Make the pastry cream:
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
- Gradually pour the hot milk into the egg mixture while whisking continuously to temper the eggs.
- Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and comes to a boil (about 2-3 minutes).
- Remove from heat and stir in the vanilla extract and butter until smooth.
- Pour the pastry cream into a bowl, cover with plastic wrap (press it directly onto the surface to prevent a skin from forming), and refrigerate until cool.
3. Make the chocolate glaze:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the chocolate. Let it sit for 2-3 minutes, then stir until smooth.
- Stir in the butter until the glaze is shiny and smooth.
4. Assemble the éclairs:
- Once the choux pastry shells are completely cool, use a sharp knife to make a small slit on the side of each éclair.
- Fill a piping bag with the cooled pastry cream and pipe the cream into the center of each éclair.
- Dip the top of each filled éclair into the chocolate glaze and let any excess drip off.
- Allow the glaze to set for a few minutes before serving.
Enjoy your homemade chocolate éclairs! They’re perfect for dessert or special occasions.
