Classic Chocolate Éclairs with Choux Pastry Perfection

Name: Classic Chocolate Éclairs with Choux Pastry Perfection
Prep time: 45 min
Cook time: 35 min
Total time: 110 min
Yield: 12 éclairs
Cuisine: French
Ingredients: 1/2 cup unsalted butter (cut into pieces); 1 cup water; 1/4 teaspoon salt; 1 cup all-purpose flour (sifted); 4 large eggs; 2 cups whole milk; 1/2 cup granulated sugar; 1 tablespoon vanilla extract; 1/4 cup cornstarch; 4 egg yolks; 2 tablespoons unsalted butter; 120 grams dark chocolate (finely chopped); 1/2 cup heavy cream

110 min 12 éclairs Medium

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Indulge in these classic chocolate éclairs made with choux pastry shells, filled with creamy vanilla pastry cream, and topped with a luscious chocolate glaze.

Prep

45 min

Cook

35 min

Total

110 min

Servings

Difficulty

Medium

Chocolate éclairs are a timeless dessert that combine the lightness of choux pastry with the rich flavours of vanilla pastry cream and chocolate glaze. Originating from France, these delicate pastries are a favourite at patisseries worldwide. The magic of éclairs lies in the choux pastry, which puffs up to create a hollow shell, perfect for filling. Achieving the perfect choux requires a bit of patience and precision, but the result is worth every effort. From the delightful crunch of the shell to the creamy filling and the glossy chocolate topping, éclairs offer a symphony of textures and tastes.

Instructions

Prepare the Choux Pastry

Preheat your oven to 220°C (425°F). In a saucepan over medium heat, combine the butter, water, and salt. Bring to a boil, then remove from heat. Stir in the flour until a dough forms. Return to heat, stirring constantly for 1-2 minutes until the dough pulls away from the sides.

Pro tip: Ensure the dough is smooth and well combined before adding eggs.

Incorporate Eggs

Transfer the dough to a mixing bowl and let cool slightly. Add eggs one at a time, beating well after each addition. The dough should be smooth and shiny, falling from the spoon in a 'V' shape.

Pro tip: Add eggs gradually to achieve the right consistency.

Pipe and Bake

Transfer the dough to a piping bag fitted with a large star tip. Pipe 12 cm (5 inch) long logs onto a parchment-lined baking sheet, spacing them 5 cm (2 inches) apart. Bake for 10 minutes at 220°C (425°F), then reduce heat to 180°C (350°F) and bake for another 20-25 minutes until golden brown. Do not open the oven during baking.

Pro tip: Opening the oven too early can cause the éclairs to deflate.

Cool the Choux Shells

Once baked, pierce each shell with a skewer to release steam, then return to the oven for 5 minutes with the door ajar to dry out. Cool completely on a wire rack.

Make the Pastry Cream

In a saucepan, heat milk and vanilla until just simmering. In a bowl, whisk sugar, cornstarch, and egg yolks. Gradually whisk hot milk into yolk mixture, then return to saucepan. Cook over medium heat, stirring constantly until thickened. Remove from heat, stir in butter, and cool completely.

Pro tip: Stir constantly to prevent the cream from scorching.

Prepare the Chocolate Glaze

Heat the cream in a small saucepan until it begins to simmer. Pour it over the chopped chocolate in a bowl. Let sit for 2 minutes, then stir until smooth. Allow to cool to 35°C (95°F) before using.

Pro tip: Cooling the glaze slightly helps it adhere better to the éclairs.

Fill the Éclairs

Using a piping bag fitted with a small round tip, fill each choux shell with the cooled pastry cream.

Pro tip: Ensure the pastry cream is completely cool before filling.

Glaze the Éclairs

Dip the tops of the filled éclairs into the chocolate glaze and let them set on a rack until the glaze is firm.

Pro tip: Dipping the éclairs straight down into the glaze will give a more even coating.

💡

Tips & Tricks

Ensure the choux pastry dough forms a 'V' when testing the egg consistency.
Do not open the oven during baking to prevent deflation.
Cool the chocolate glaze to 35°C (95°F) for a smooth finish.

Frequently Asked Questions

What is a chocolate eclair?

A chocolate éclair is a traditional French pastry made from choux pastry, filled with vanilla pastry cream, and topped with chocolate glaze.

How do you make choux pastry for éclairs?

Choux pastry is made by cooking flour with water and butter, then incorporating eggs until the dough is smooth and shiny.

What is the best filling for eclairs?

The best filling for éclairs is a creamy vanilla pastry cream, which complements the sweetness of the chocolate glaze.

How long should éclairs be baked?

Éclairs should be baked for about 30-35 minutes—10 minutes at 220°C (425°F) and then reduced to 180°C (350°F).

At what temperature should the chocolate glaze be applied?

The chocolate glaze should be applied when it has cooled to 35°C (95°F) for optimal texture and shine.

Serving Suggestions

Serve these éclairs as a delightful dessert for special occasions or as a treat for yourself. Pair them with a cup of espresso for a true French café experience. You can make the choux pastry and pastry cream a day ahead. Store the shells in an airtight container and the cream in the fridge. Assemble and glaze the éclairs just before serving to maintain the perfect texture.

Nutrition per serving

300

Calories

Protein

18g

Fat

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