Description
Classic French Chocolate Éclairs featuring a crisp choux pastry shell filled with creamy vanilla pastry cream and topped with a rich chocolate glaze. Perfect for an elegant dessert or special occasion treat that combines luscious textures and flavors.
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
- Prepare the 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, ensuring each is fully incorporated before adding the next. Continue until the dough is smooth and shiny.
- Pipe the Éclairs: Transfer the dough to a pastry bag fitted with a large star tip. Pipe 12 éclairs onto a baking sheet lined with parchment paper, spacing them evenly.
- Bake the Éclairs: Bake in a preheated oven at 400°F (200°C) for 25-30 minutes, or until the éclairs are puffed up and golden brown.
- Cool the Éclairs: Remove the éclairs from the oven and let them cool completely on a wire rack to prevent sogginess.
- Make the Pastry Cream: In a medium saucepan, whisk together the milk, sugar, cornstarch, and salt. Bring the mixture to a boil over medium heat, stirring constantly to avoid lumps. Once boiling, reduce heat and simmer for 1 minute until thickened.
- Temper the Egg Yolks: In a small bowl, whisk the egg yolks. Gradually add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly to temper them. Return the yolk mixture to the saucepan and cook over medium heat, stirring until the pastry cream thickens further. Remove from heat and stir in the butter and vanilla extract until smooth.
- 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 éclair and gently fill them with the cream.
- Prepare the Chocolate Glaze: In a small saucepan, melt the semisweet chocolate chips and heavy cream together 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 to create a firm, shiny coating.
Notes
- Ensure the dough is smooth and shiny before piping to help achieve the perfect puff.
- Do not open the oven door during baking to prevent the éclairs from collapsing.
- Pastry cream can be made a day ahead and refrigerated; cover with plastic wrap directly on the surface to prevent a skin from forming.
- Use high-quality chocolate chips for a richer glaze.
- Allow the éclairs to cool completely before filling to avoid melting the pastry cream.
