Chocolate Eclairs Recipe

Chocolate eclairs are a delightful French pastry featuring a light and airy choux pastry filled with creamy pastry cream and topped with rich chocolate ganache. This recipe guides you through making each component for a delicious homemade treat.

Ingredients

For the Choux Pastry (Pâte à Choux):

• 1/2 cup (1 stick) unsalted butter
• 1 cup water
• 1/2 teaspoon salt
• 1 tablespoon granulated sugar
• 1 cup all-purpose flour
• 4 large eggs

For the Pastry Cream:

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

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, finely chopped

Instructions

1. Make the Choux Pastry:

a. Preheat the Oven:

• Preheat your oven to 400°F (200°C).
• Line a baking sheet with parchment paper.

b. Prepare the Dough:

• In a medium saucepan, combine the butter, water, salt, and sugar. Bring to a boil over medium heat.
• Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.

c. Add the Eggs:

• Transfer the dough to a mixing bowl. Let it cool for a few minutes.
• Add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy.

d. Pipe the Dough:

• Transfer the dough to a piping bag fitted with a large round tip.
• Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.

e. Bake:

• Bake in the preheated oven for 15 minutes, then reduce the heat to 350°F (175°C) and bake for an additional 20-25 minutes, or until the pastries are golden brown and puffed.
• Remove from the oven and let cool completely on a wire rack.

2. Make the Pastry Cream:

a. Heat the Milk:

• In a medium saucepan, heat the milk over medium heat until it begins to simmer.

b. Combine Dry Ingredients:

• In a separate bowl, whisk together the sugar, cornstarch, and salt.

c. Temper the Eggs:

• In another bowl, whisk the egg yolks. Gradually whisk in the sugar mixture until smooth.
• Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.

d. Cook the Cream:

• Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
• Remove from heat and stir in the butter and vanilla extract.

e. Cool the Cream:

• Transfer the pastry cream to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
• Refrigerate until completely chilled.

3. Make the Chocolate Ganache:

a. Heat the Cream:

• In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.

b. Melt the Chocolate:

• Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for a few minutes.
• Stir until smooth and glossy.

4. Assemble the Eclairs:

a. Fill the Eclairs:

• Once the choux pastries are completely cooled, cut them in half lengthwise.
• Fill a piping bag with the chilled pastry cream and pipe it onto the bottom half of each éclair.

b. Dip in Ganache:

• Dip the top half of each éclair into the chocolate ganache, letting any excess drip off.
• Place the tops back onto the filled bottoms.

c. Chill:

• Refrigerate the assembled eclairs for at least 30 minutes to allow the ganache to set.

Tips for Perfect Chocolate Eclairs

1. Choux Pastry: Ensure the dough is smooth and glossy after adding the eggs. If it’s too thick, add an additional egg or a bit of water to achieve the right consistency.
2. Pastry Cream: Strain the pastry cream through a fine-mesh sieve for an extra smooth texture before chilling.
3. Ganache: Use high-quality chocolate for the best flavor and texture.
4. Assembly: Fill the eclairs just before serving to keep them fresh and prevent the pastry from becoming soggy.
5. Storage: Store assembled eclairs in the refrigerator for up to 2 days. Unfilled choux pastries can be stored in an airtight container at room temperature for up to 1 day or frozen for longer storage.

Enjoy these classic chocolate eclairs as a delightful treat for any special occasion or simply as a luxurious dessert!