CHOCOLATE ECLAIRS RECIPE

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Ingredients

For the Choux Pastry:

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup water
  • 1/4 tsp salt
  • 1 cup all-purpose flour
  • 4 large eggs

For the Vanilla Cream Filling:

  • 2 cups whole milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 tbsp unsalted butter
  • 1 tsp vanilla extract

For the Chocolate Glaze:

  • 4 oz semi-sweet chocolate, chopped
  • 1/2 cup heavy cream
  • 1 tbsp unsalted butter

Instructions

  1. Make the Choux Pastry:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
    • In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
    • Remove from heat, add flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides.
    • Let it cool for 5 minutes. Add eggs one at a time, beating well after each addition, until the dough is smooth and shiny.
    • Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet.
    • Bake for 20-25 minutes or until puffed and golden brown. Let cool completely.
  2. Prepare the Vanilla Cream Filling:
    • In a medium saucepan, heat milk over medium heat until steaming.
    • In a separate bowl, whisk sugar, cornstarch, and egg yolks until pale and smooth.
    • Gradually pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan.
    • Cook over medium heat, whisking constantly, until thickened. Remove from heat, stir in butter and vanilla.
    • Transfer to a bowl, cover with plastic wrap (touching the surface to prevent a skin), and chill until cold.
  3. Make the Chocolate Glaze:
    • In a small saucepan, heat heavy cream until just simmering. Pour over chopped chocolate and butter in a bowl.
    • Let sit for 2 minutes, then stir until smooth and glossy.
  4. Assemble the Éclairs:
    • Use a small sharp knife to cut a slit in each éclair or poke a hole on the bottom.
    • Fill a piping bag with the chilled vanilla cream and pipe it into each éclair.
    • Dip the top of each éclair into the chocolate glaze. Place on a wire rack to set.
  5. Serve and Enjoy!

If you’d like, I can help you adjust it for different fillings (like chocolate or coffee cream) or toppings too!

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