Classic Chocolate Éclairs with Choux Pastry Perfection
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
12
Difficulty
Medium
Ingredients
For the Choux Pastry
For the Vanilla Pastry Cream
For the Chocolate Glaze
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
Serving Suggestions
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