Description
Indulge in these decadent Chocolate Éclairs, a classic French pastry filled with luscious pastry cream and topped with a glossy chocolate glaze. Perfect for impressing guests or treating yourself to a sophisticated dessert!
Ingredients
Scale
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 oz semisweet chocolate (chopped)
- 1 tablespoon corn syrup (optional for shine)
Instructions
- Make the choux pastry: In a saucepan, bring butter, water, and salt to a boil. Add flour all at once and stir vigorously with a wooden spoon until the dough pulls away from the sides of the pan and forms a ball. Remove from heat and let cool for 5 minutes. Beat in eggs one at a time, mixing well after each addition, until the dough is smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4–5 inch long strips onto the prepared baking sheet. Bake for 10 minutes at 425°F, then reduce heat to 375°F and bake for another 20–25 minutes, until golden brown and puffed. Let cool completely.
- Make the pastry cream: In a saucepan, heat milk over medium heat until steaming. In a separate bowl, whisk sugar, cornstarch, and egg yolks. Slowly pour in the hot milk while whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking until thick and bubbling. Remove from heat and stir in vanilla and butter. Transfer to a bowl, cover with plastic wrap directly on the surface, and chill until cold.
- Assemble the éclairs: Cut each éclair shell in half lengthwise or make a small hole in the side. Fill a piping bag with the pastry cream and pipe into each éclair.
- Make the chocolate glaze: Heat cream in a small saucepan until just simmering. Remove from heat and add chopped chocolate and corn syrup. Let sit for 1 minute, then stir until smooth. Dip the top of each filled éclair into the chocolate glaze, letting the excess drip off. Place on a tray to set. Serve chilled or at room temperature.
Notes
- For best results, fill éclairs shortly before serving to prevent sogginess.
- You can prepare pastry cream and choux shells a day ahead and store separately.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 éclair
- Calories: 290
- Sugar: 12g
- Sodium: 95mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
