Classic Chocolate Eclairs Recipe

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Eclairs are a timeless French pastry made from airy choux dough, filled with luscious cream, and topped with a glossy chocolate glaze. Despite their elegant appearance, they are surprisingly simple to prepare once you understand the steps. The crisp shell contrasts beautifully with the smooth filling, making them a show-stopping dessert for gatherings or a delightful treat to enjoy at home. Their versatility allows you to experiment with different fillings—pastry cream, whipped cream, or even flavored custards—while the chocolate topping adds the perfect finishing touch.

INGREDIENTS:

For the choux pastry (shells):

  • ½ cup (120 ml) water
  • ½ cup (120 ml) milk
  • ½ cup (115 g) unsalted butter
  • 1 tablespoon sugar
  • ¼ teaspoon salt
  • 1 cup (125 g) all-purpose flour
  • 4 large eggs

For the filling (pastry cream):

  • 2 cups (480 ml) milk
  • ½ cup (100 g) sugar
  • 4 egg yolks
  • ¼ cup (30 g) cornstarch
  • 2 tablespoons unsalted butter
  • 1 teaspoon vanilla extract

For the chocolate glaze:

  • ½ cup (120 ml) heavy cream
  • 4 oz (115 g) dark chocolate, chopped
  • 1 tablespoon butter (optional, for shine)

INSTRUCTION:

Step 1: Make the Choux Pastry

  1. In a saucepan, combine water, milk, butter, sugar, and salt. Bring to a boil.
  2. Add flour all at once, stirring vigorously until the mixture forms a ball and pulls away from the sides.
  3. Transfer to a mixing bowl and let cool slightly.
  4. Beat in eggs one at a time until smooth and glossy. The dough should be thick but pipeable.
  5. Pipe 4-inch strips onto a parchment-lined baking sheet.
  6. Bake at 400°F (200°C) for 15 minutes, then reduce to 350°F (175°C) and bake another 20 minutes until golden and crisp. Cool completely.

Step 2: Prepare the Pastry Cream

  1. Heat milk in a saucepan until steaming.
  2. In a bowl, whisk sugar, egg yolks, and cornstarch until pale.
  3. Slowly pour hot milk into the egg mixture, whisking constantly.
  4. Return to saucepan and cook over medium heat until thickened.
  5. Remove from heat, stir in butter and vanilla.
  6. Cover with plastic wrap directly on the surface and chill.

Step 3: Fill the Eclairs

  1. Slice cooled shells lengthwise or poke holes in the bottom.
  2. Pipe chilled pastry cream into each shell until full.

Step 4: Make the Chocolate Glaze

  1. Heat cream until just simmering.
  2. Pour over chopped chocolate and stir until smooth.
  3. Add butter for extra shine if desired.

Step 5: Assemble

  1. Dip the tops of filled eclairs into the glaze or spoon it over.
  2. Let set for 10–15 minutes before serving.

SERVINGS:

Makes 10–12 eclairs, depending on size.

NOTE:

  • Texture Tips: Bake shells thoroughly to avoid sogginess.
  • Flavor Variations: Try coffee-flavored cream, whipped cream, or fruit fillings.
  • Storage: Best enjoyed fresh, but can be refrigerated for up to 2 days.
  • Presentation: Garnish with chocolate shavings, powdered sugar, or edible gold for a festive touch.

These eclairs are crisp on the outside, creamy inside, and topped with silky chocolate—an irresistible combination that will surprise and delight anyone you serve them to. They look impressive but are straightforward to make, proving that elegance in desserts doesn’t have to be complicated.

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