Indulge in the rich flavor of chocolate éclairs : a classic French recipe

Prepare to indulge in the exquisite taste of chocolate éclairs, a quintessential dessert that embodies the essence of French patisserie. These delightful treats feature a golden brown puff pastry filled with velvety pastry cream and coated in a luscious, rich chocolate glaze. Crafted with care, this classic recipe invites you to experience the perfect balance of textures and flavors, making it an irresistible choice for any occasion.

Preparation Time: 30 minutes

Servings: 12 éclairs

Ingredients for éclairs

• For the Choux Pastry:
  • 1 cup all-purpose flour1/2 cup unsalted butter1 cup water4 large eggs1/4 teaspoon salt
• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 cup water
• 4 large eggs
• 1/4 teaspoon salt
• For the Pastry Cream:
  • 2 cups milk
  • 1/2 cup granulated sugar
  • 1/4 cup cornstarch
  • 4 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 tablespoons unsalted butter

• 2 cups milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 2 teaspoons vanilla extract
• 2 tablespoons unsalted butter
• For the Chocolate Glaze:
  • 4 ounces semisweet chocolate, chopped
  • 1/2 cup heavy cream

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

• 1 cup all-purpose flour
• 1/2 cup unsalted butter
• 1 cup water
• 4 large eggs
• 1/4 teaspoon salt

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

• 4 ounces semisweet chocolate, chopped
• 1/2 cup heavy cream

Instructions for éclairs

1. Prepare the Choux Pastry:
   1. Preheat the oven to 400°F (200°C).In a saucepan, combine water, butter, and salt. Bring to a boil.Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.Remove from heat and let cool slightly.Add eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.Transfer the choux pastry to a piping bag fitted with a large round tip.Pipe 4-inch long strips onto parchment-lined baking sheets, spacing them about 2 inches apart.Bake for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.Once done, let them cool on a wire rack.
2. Preheat the oven to 400°F (200°C).
3. In a saucepan, combine water, butter, and salt. Bring to a boil.
4. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
5. Remove from heat and let cool slightly.
6. Add eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
7. Transfer the choux pastry to a piping bag fitted with a large round tip.
8. Pipe 4-inch long strips onto parchment-lined baking sheets, spacing them about 2 inches apart.
9. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.
10. Once done, let them cool on a wire rack.

Make the Pastry Cream

1. In a saucepan, whisk together milk, sugar, and cornstarch. Heat over medium heat until it begins to simmer.In a bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture.Pour the egg mixture back into the saucepan and cook, stirring constantly until thickened.Remove from heat and stir in vanilla extract and butter until smooth.Transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.

1. In a saucepan, whisk together milk, sugar, and cornstarch. Heat over medium heat until it begins to simmer.
2. In a bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture.
3. Pour the egg mixture back into the saucepan and cook, stirring constantly until thickened.
4. Remove from heat and stir in vanilla extract and butter until smooth.
5. Transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.

Prepare the Chocolate Glaze for éclairs:

1. 1. In a small saucepan, heat the heavy cream until it just begins to simmer.Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth.
4. In a small saucepan, heat the heavy cream until it just begins to simmer.
5. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth.
6. Assemble the Éclairs:
   1. Once the choux pastries have cooled, use a sharp knife to make a small hole in one end of each éclair.
   2. Fill each éclair with the pastry cream using a piping bag.
   3. Dip the top of each filled éclair into the chocolate glaze, allowing the excess to drip off.
   4. Place the éclairs on a wire rack to set.
7. Once the choux pastries have cooled, use a sharp knife to make a small hole in one end of each éclair.
8. Fill each éclair with the pastry cream using a piping bag.
9. Dip the top of each filled éclair into the chocolate glaze, allowing the excess to drip off.

Place the éclairs on a wire rack to set.

1. Preheat the oven to 400°F (200°C).
2. In a saucepan, combine water, butter, and salt. Bring to a boil.
3. Add flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
4. Remove from heat and let cool slightly.
5. Add eggs one at a time, mixing well after each addition until the mixture is smooth and glossy.
6. Transfer the choux pastry to a piping bag fitted with a large round tip.
7. Pipe 4-inch long strips onto parchment-lined baking sheets, spacing them about 2 inches apart.
8. Bake for 20-25 minutes until golden brown and puffed. Do not open the oven during baking.
9. Once done, let them cool on a wire rack.

1. In a saucepan, whisk together milk, sugar, and cornstarch. Heat over medium heat until it begins to simmer.
2. In a bowl, whisk the egg yolks. Gradually whisk in a small amount of the hot milk mixture.
3. Pour the egg mixture back into the saucepan and cook, stirring constantly until thickened.
4. Remove from heat and stir in vanilla extract and butter until smooth.
5. Transfer to a bowl, cover with plastic wrap directly on the surface, and let it cool completely.

1. In a small saucepan, heat the heavy cream until it just begins to simmer.
2. Remove from heat and add the chopped chocolate. Let it sit for a minute, then stir until smooth.

1. Once the choux pastries have cooled, use a sharp knife to make a small hole in one end of each éclair.
2. Fill each éclair with the pastry cream using a piping bag.
3. Dip the top of each filled éclair into the chocolate glaze, allowing the excess to drip off.
4. Place the éclairs on a wire rack to set.

More?

Enjoy your delightful homemade chocolate éclairs, a true taste of French patisserie! For further inspiration, check out this recipe or explore the history of éclairs on Wikipedia.

Chocolate éclairs are a quintessential French pastry, with airy, crisp puff pastry and a rich, yet balanced vanilla pastry cream filling. Topped with a luxurious chocolate glaze, they offer a delightful and unforgettable experience. Making homemade éclairs invites creativity, allowing you to explore French baking’s intricacies. Crafting these treats not only showcases your culinary skills but also creates a memorable experience to share with loved ones. Why not bring a taste of Paris to your kitchen by embracing the challenge of making these delectable pastries?