This recipe guides you through making classic chocolate eclairs, which are elegant French pastries featuring a light and airy choux pastry shell, typically filled with a rich cream, and then topped with a smooth, glossy chocolate glaze. The image displays a delightful array of freshly prepared eclairs, some arranged on a baking sheet and others on a wire cooling rack, all boasting their signature oblong shape and shiny dark chocolate topping. The golden-brown choux pastry peeks out from beneath the dark glaze, promising a satisfying contrast in texture and flavor. This recipe captures the essence of these beloved pastries, making them achievable for the home baker, offering a sophisticated dessert that’s perfect for special occasions, afternoon tea, or simply to impress with your baking skills. The process involves two main components: mastering the choux pastry and creating a delectable chocolate glaze.
Ingredients:
For the Choux Pastry (Pâte à Choux):
- ½ cup (113g) unsalted butter, cut into cubes
- 1 cup (240ml) water
- 1 tablespoon granulated sugar
- ¼ teaspoon salt
- 1 cup (120g) all-purpose flour, sifted
- 4 large eggs, at room temperature
For the Pastry Cream Filling (Crème Pâtissière):
- 2 cups (480ml) whole milk
- ½ cup (100g) granulated sugar
- ¼ cup (30g) cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Glaze:
- 1 cup (170g) semi-sweet chocolate chips or finely chopped semi-sweet chocolate
- ½ cup (120ml) heavy cream
- 1 tablespoon unsalted butter
- Optional: 1-2 tablespoons light corn syrup (for extra shine)
Equipment:
- Heavy-bottomed saucepan (2 for pastry and cream)
- Wooden spoon or sturdy spatula
- Large mixing bowl
- Whisk
- Fine-mesh sieve
- Piping bag fitted with a large round or star tip (e.g., Wilton 1A or 1M)
- Baking sheets
- Parchment paper or silicone baking mats
- Wire cooling rack
Instructions:
Part 1: Make the Choux Pastry (Pâte à Choux)
- Prepare Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Boil Liquids and Butter: In a heavy-bottomed saucepan, combine the water, unsalted butter, granulated sugar, and salt. Bring the mixture to a rolling boil over medium-high heat, stirring until the butter is completely melted.
- Add Flour: As soon as the mixture boils, remove the saucepan from the heat and immediately add all the sifted all-purpose flour at once. Stir vigorously with a wooden spoon or sturdy spatula until the mixture comes together and forms a ball that pulls away from the sides of the pan.
- Cook the Dough: Return the saucepan to medium-low heat. Continue to cook the dough, stirring constantly, for 2-3 minutes. This step, called “drying out” the dough, helps to evaporate excess moisture and is crucial for achieving a crisp, hollow eclair. A thin film will form on the bottom of the pan.
- Cool Slightly: Transfer the dough to a large mixing bowl. Let it cool for 5 minutes, stirring occasionally, to allow some steam to escape. This prevents the eggs from scrambling when added.
- Incorporate Eggs: Add the eggs one at a time to the dough, beating well with a wooden spoon or an electric mixer (with a paddle attachment) after each addition until fully incorporated. The dough will look curdled and separated at first, but it will come back together and become smooth and glossy. The final dough should be thick but fall slowly from the spoon in a “V” shape.
- Pipe Eclairs: Transfer the choux pastry to a piping bag fitted with a large round or star tip. Pipe 4-5 inch long, ¾-inch wide strips onto the prepared baking sheet, leaving about 1-2 inches between each eclair to allow for expansion. For best results, aim for even, consistent strips.
- Bake Choux Pastry: Place the baking sheet in the preheated oven. Bake for 15 minutes at 400°F (200°C).
- Reduce Heat and Continue Baking: Without opening the oven door, reduce the oven temperature to 350°F (175°C) and continue baking for another 20-25 minutes, or until the eclairs are golden brown, puffed up, and feel light and hollow. Do NOT open the oven door during the first 25 minutes of baking, as this can cause the eclairs to collapse.
- Cool Choux Pastry: Once baked, turn off the oven and prop the oven door open slightly with a wooden spoon. Let the eclairs sit in the cooling oven for 10-15 minutes to dry out further and prevent them from getting soggy. Then, transfer them to a wire cooling rack to cool completely before filling.
Part 2: Make the Pastry Cream Filling (Crème Pâtissière)
- Heat Milk: In a medium saucepan, gently heat the whole milk over medium heat until it is hot and steaming, but not boiling.
- Whisk Yolks and Sugar: In a separate medium bowl, whisk together the granulated sugar and cornstarch. Add the egg yolks and whisk vigorously until the mixture is pale yellow and thick.
- Temper Egg Yolks: Slowly and gradually, ladle about ½ cup of the hot milk into the egg yolk mixture, whisking constantly and vigorously. This tempers the egg yolks, preventing them from scrambling.
- Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining hot milk, whisking constantly. Return the saucepan to medium heat.
- Cook, whisking constantly, until the mixture thickens significantly and comes to a boil. Continue to boil gently for 1 minute while whisking to ensure the cornstarch is fully cooked.
- Finish Cream: Remove the saucepan from the heat. Stir in the unsalted butter and vanilla extract until the butter is completely melted and incorporated.
- Strain and Chill: Pour the pastry cream through a fine-mesh sieve into a clean bowl to remove any lumps. Press a piece of plastic wrap directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2-3 hours, or until completely cold and firm.
Part 3: Make the Chocolate Glaze
- Melt Chocolate and Cream: In a small saucepan or microwave-safe bowl, combine the semi-sweet chocolate chips (or chopped chocolate) and heavy cream.
- Heat over low heat (or microwave in 30-second intervals), stirring frequently, until the chocolate is completely melted and the mixture is smooth and glossy.
- Add Butter and Corn Syrup: Remove from heat and stir in the unsalted butter and optional corn syrup until fully incorporated and the glaze is smooth and shiny. Keep the glaze warm enough to be pourable but not hot, otherwise it will melt the choux.
Part 4: Assemble and Serve the Eclairs
- Fill Eclairs: Once the choux pastry shells are completely cooled and the pastry cream is thoroughly chilled, fill the eclairs. You can do this by making a small hole in each end of the eclair or along the bottom with a small knife or piping tip, then piping the pastry cream into the hollow shell until it feels full.
- Glaze Eclairs: Dip the top of each filled eclair into the prepared chocolate glaze, allowing any excess to drip off. Alternatively, you can use a small spatula or knife to spread the glaze evenly over the top.
- Set Glaze: Place the glazed eclairs on a wire cooling rack, preferably over a sheet of parchment paper to catch drips. Allow the glaze to set at room temperature or in the refrigerator for about 15-30 minutes.
- Serve: Classic Chocolate Eclairs are best enjoyed fresh on the day they are made, as the pastry can soften over time.
- Store any leftover eclairs in an airtight container in the refrigerator for up to 2 days. Enjoy these delightful French pastries!