Chocolate Eclairs Recipe

Ingredients

For the Choux Pastry:

• 1 cup water
• ½ cup unsalted butter (1 stick)
• 1 cup all-purpose flour
• ¼ teaspoon salt
• 4 large eggs

For the Pastry Cream Filling:

• 2 cups whole milk
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ¼ cup cornstarch
• 4 large egg yolks
• 2 tablespoons unsalted butter

For the Chocolate Glaze:

• 4 ounces semisweet chocolate, chopped
• 2 tablespoons unsalted butter
• 2 tablespoons heavy cream (optional, for a thinner glaze)

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Instructions

Step 1: Prepare the Choux Pastry

1. Preheat the Oven:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. Make the Dough:
   • In a medium saucepan, combine water and butter over medium heat. Bring to a boil, stirring until the butter is melted.
   • Once boiling, remove from heat and quickly stir in the flour and salt until the mixture forms a smooth ball that pulls away from the sides of the pan.
3. Add the Eggs:
   • Let the dough cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition. The dough should be smooth and shiny.
4. Pipe the Eclairs:
   • Transfer the dough to a piping bag fitted with a large round or star tip.
   • Pipe strips about 4 inches long onto the prepared baking sheet, spacing them about 2 inches apart.
5. Bake:
   • Bake in the preheated oven for 20-25 minutes, or until the eclairs are puffed up and golden brown. Do not open the oven door during baking.
   • Once baked, turn off the oven and leave the eclairs inside for an additional 10 minutes to dry out.
   • Remove from the oven and allow to cool completely on a wire rack.

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Step 2: Make the Pastry Cream Filling

1. Heat the Milk:
   • In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil.
2. Mix Dry Ingredients:
   • In a bowl, whisk together the sugar, cornstarch, and egg yolks until well combined.
3. Temper the Eggs:
   • Slowly pour the hot milk into the egg mixture, whisking constantly to prevent curdling. Once combined, return the mixture to the saucepan.
4. Thicken the Cream:
   • Cook over medium heat, whisking constantly until the mixture thickens and bubbles. This should take about 5-7 minutes.
   • Remove from heat and stir in the vanilla extract and butter until smooth. Transfer to a bowl, cover with plastic wrap directly on the surface, and refrigerate until chilled.

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Step 3: Prepare the Chocolate Glaze

1. Melt the Chocolate:
   • In a microwave-safe bowl, combine the chopped chocolate and butter. Microwave in 30-second intervals, stirring in between, until melted and smooth. If using, add heavy cream to thin the glaze.

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Step 4: Assemble the Eclairs

1. Fill the Eclairs:
   • Once the eclairs are completely cool, use a sharp knife to cut a small slit in the side or bottom of each eclair.
   • Using a piping bag fitted with a small round tip, fill each eclair with the chilled pastry cream.
2. Glaze the Eclairs:
   • Dip the tops of each filled eclair into the chocolate glaze, allowing any excess to drip off. Alternatively, drizzle the glaze over the eclairs with a spoon.

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Step 5: Serve

• Arrange the eclairs on a serving platter and refrigerate for about 30 minutes to set the glaze. Serve chilled or at room temperature.

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Tips:

• Make Ahead: Eclairs can be filled and glazed a few hours before serving but are best enjoyed the same day.
• Storage: Store any leftovers in the refrigerator for up to 2 days. They are best consumed fresh to maintain their texture.
• Flavor Variations: You can infuse the pastry cream with coffee, chocolate, or citrus zest for different flavors.

Enjoy your delicious homemade Chocolate Eclairs!