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Chocolate éclairs Recipe

Chocolate Éclairs Recipe

Michelle Kim
Follow this recipe to prepare delicious Chocolate Éclairs, a classic French pastry consisting of a crispy choux dough filled with creamy pastry and topped with rich chocolate glaze.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Dessert
Cuisine French
Servings 8
Calories 285 kcal

Equipment

  • 1 Baking sheet For baking the éclairs
  • 1 Piping bag For piping the choux pastry

Ingredients
  

  • 1/2 cup Unsalted butter Cubed
  • 1 cup Water
  • 1/4 tsp Salt
  • 1 cup All-purpose flour
  • 4 Large eggs At room temperature
  • 2 cups Milk
  • 1 tsp Vanilla extract
  • 6 Egg yolks
  • 2/3 cup Granulated sugar
  • 1/4 cup Cornstarch
  • 2 tbsp Unsalted butter Cubed
  • 100 g Dark chocolate Chopped
  • 1/2 cup Heavy cream

Instructions
 

  • Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium saucepan, combine butter, water, and salt. Bring to a boil over medium heat.
  • Add flour and stir until the mixture forms a ball. Remove from heat and let cool for 5 minutes.
  • Add eggs one at a time, stirring vigorously until the dough is smooth and glossy.
  • Transfer the dough to a piping bag fitted with a large round tip and pipe onto the prepared baking sheet.
  • Bake for 25-30 minutes or until golden brown. Let cool completely.
  • In a saucepan, combine milk and vanilla extract. Bring to a simmer over medium heat.
  • In a separate bowl, whisk together egg yolks, sugar, and cornstarch until smooth.
  • Gradually whisk hot milk into the egg mixture, then return to the saucepan.
  • Cook over medium heat, whisking constantly, until the mixture thickens.
  • Remove from heat and stir in butter. Cover with plastic wrap and let cool.
  • Heat cream in a small saucepan until it just begins to simmer.
  • Pour over chopped chocolate and let sit for 5 minutes. Stir until smooth.
  • Use a small knife to make a hole in each éclair shell.
  • Fill a piping bag with pastry cream and pipe into each shell.
  • Dip the top of each filled éclair into the chocolate glaze.
  • Refrigerate until glaze is set. Serve chilled.

Notes

Ensure éclairs are completely cooled before filling to prevent the pastry cream from melting.

Nutrition

Serving: 1gCalories: 285kcalCarbohydrates: 23gProtein: 6gFat: 19gSaturated Fat: 11gCholesterol: 135mgSodium: 105mgPotassium: 152mgFiber: 1gSugar: 14gVitamin A: 30750IUCalcium: 600mgIron: 0.3mg
Keyword Chocolate Éclairs, Classic, Creamy, French pastry, Pastry
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