Chocolate Éclairs are delicate pastries filled with creamy custard and topped with rich chocolate glaze. They are classic French desserts that impress with elegance and flavor. Proper choux pastry preparation is essential for light, airy shells.
Ingredients
Choux Pastry:
- 1 cup (240ml) water
- ½ cup (115g) butter
- ¼ teaspoon salt
- 1 cup (125g) all-purpose flour
- 4 large eggs
Pastry Cream:
- 2 cups (480ml) milk
- ½ cup (100g) sugar
- 4 large egg yolks
- ¼ cup (30g) cornstarch
- 2 tablespoons butter
- 1 teaspoon vanilla extract
Chocolate Glaze:
- 4 oz (115g) semi-sweet chocolate
- ¼ cup (60ml) heavy cream
Instructions
- Prepare choux pastry
Boil water, butter, and salt. Remove from heat, stir in flour until smooth. Cool slightly, beat in eggs one at a time until glossy. Pipe onto baking sheets and bake 20–25 minutes at 425°F (220°C). - Prepare pastry cream
Heat milk. Whisk egg yolks, sugar, and cornstarch. Temper eggs with hot milk, return to heat, cook until thickened. Stir in butter and vanilla. Cool. - Assemble éclairs
Slice baked éclairs horizontally or fill with piping bag. Top with chocolate glaze made by heating cream and chocolate until smooth.
Tips for Chocolate Éclairs
- Avoid opening oven while baking to prevent collapse.
- Chill pastry cream before filling.
- Use fresh chocolate for glaze.
Uses for Chocolate Éclairs
Serve as elegant desserts for parties or cafes. Freeze unfilled éclairs for later assembly.
