Homemade Éclairs

Chocolate éclairs, with their elegant shape and luxurious filling, are a quintessential French pastry that has captured the hearts of dessert lovers around the world. These delightful treats boast a delicate choux pastry shell filled with rich pastry cream and topped with a glossy layer of chocolate glaze. The combination of textures and flavors makes chocolate éclairs a beloved classic in French patisserie, often served at celebrations, weddings, and special occasions.

Indulge in these delightful Chocolate Éclairs that are perfect for any occasion! This classic dessert features a light and airy choux pastry, filled with creamy vanilla pastry cream, and topped with a rich chocolate glaze. With just a few simple ingredients, you'll create a stunning treat that impresses everyone. Whether for a special celebration or a sweet treat at home, these éclairs are sure to satisfy your chocolate cravings!

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Ingredients

For the choux pastry:

1 cup (240ml) water

½ cup (113g) unsalted butter

1 cup (120g) all-purpose flour

1 tsp sugar

½ tsp salt

4 large eggs

For the pastry cream:

2 cups (480ml) whole milk

½ cup (100g) granulated sugar

4 large egg yolks

¼ cup (30g) cornstarch

2 tsp vanilla extract

2 tbsp unsalted butter

For the chocolate glaze:

4 oz (113g) bittersweet chocolate, chopped

2 tbsp unsalted butter

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.

- Once boiling, add the flour all at once and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a ball. Cook for another 2-3 minutes.

- Remove from heat and let cool for about 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pipe the Éclairs:

- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

- Transfer the choux pastry to a piping bag fitted with a large round tip. Pipe 4-5 inch long lines onto the prepared baking sheets, leaving space in between for expansion.

- Smooth out any peaks using a wet finger.

Bake:

- Bake for 20-25 minutes, or until the éclairs are puffed and golden brown. Avoid opening the oven door during the first 15 minutes to prevent collapsing.

- Turn off the oven, crack the door slightly, and let the éclairs cool inside for another 10 minutes.

Make the Pastry Cream:

- In a saucepan, heat the milk and half the sugar over medium heat until just starting to simmer.

- In a separate bowl, whisk together the egg yolks, cornstarch, and remaining sugar until smooth.

- Gradually pour the hot milk into the yolks, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring until it thickens (about 2-3 minutes).

- Remove from heat, stir in the vanilla and butter, and transfer to a bowl. Cover with plastic wrap directly on the surface to prevent skin from forming. Chill in the refrigerator for at least 1 hour.

Assemble the Éclairs:

- Once the éclairs are completely cooled, use a small knife to create a slit in the side of each pastry. Fill a piping bag with the chilled pastry cream and pipe it into each éclair until full.

Make the Chocolate Glaze:

- In a heatproof bowl, combine the chopped chocolate and butter. Melt in the microwave in 30-second intervals, stirring until smooth.

Glaze the Éclairs:

- Dip the top of each filled éclair into the chocolate glaze and place it back on the parchment to set.

Serve:

- Once the glaze has set, display your beautiful éclairs and enjoy!

Prep Time: 30 minutes | Total Time: 2 hours | Servings: 12 éclairs