Chocolate Eclairs Recipe

Chocolate Eclairs are a classic French pastry filled with rich pastry cream and topped with a smooth, glossy chocolate glaze. These elegant treats are perfect for special occasions, family gatherings, or when you simply want to impress your friends with a delightful homemade dessert. With a crisp choux pastry shell, creamy filling, and decadent chocolate topping, eclairs are the ultimate indulgence.

Table of Contents

• Ingredients
• Instructions
• Tips for Perfect Chocolate Eclairs
• Recipe Variations
• FAQs
• Serving Suggestions
• Conclusion

Ingredients

For the Choux Pastry

• 1/2 cup unsalted butter
• 1 cup water
• 1/4 tsp 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 tsp vanilla extract
• 2 tbsp unsalted butter

For the Chocolate Glaze

• 1/2 cup heavy cream
• 4 oz semi-sweet chocolate, chopped
• 1 tbsp unsalted butter

Instructions

Prepare the Choux Pastry

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Make the Dough: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat. Once boiling, add the flour all at once and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
3. Add the Eggs: Remove the saucepan from heat and let the dough cool for 5 minutes. Add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
4. Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-5 inch long strips onto the prepared baking sheet, leaving space between each eclair.
5. Bake: Bake in the preheated oven for 20-25 minutes, or until the eclairs are puffed and golden brown. Turn off the oven, open the door slightly, and let the eclairs cool in the oven for 10 minutes. Remove from the oven and let cool completely on a wire rack.

Prepare the Pastry Cream Filling

6. Heat the Milk: In a medium saucepan, heat the milk over medium heat until it begins to steam (do not let it boil).
7. Mix the Egg Yolks: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until pale and smooth.
8. Temper the Eggs: Gradually whisk the hot milk into the egg mixture, a little at a time, to temper the eggs. Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened.
9. Finish the Pastry Cream: Remove from heat and stir in the vanilla extract and butter. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely chilled.

Assemble the Eclairs

10. Fill the Eclairs: Once the eclairs are cool, use a skewer to make a small hole at one end of each eclair. Transfer the chilled pastry cream to a piping bag fitted with a small round tip and pipe the cream into the eclairs until filled.

Prepare the Chocolate Glaze

11. Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to steam (do not let it boil).
12. Make the Glaze: Remove from heat and add the chopped chocolate and butter. Let sit for 2 minutes, then stir until smooth and glossy.
13. Glaze the Eclairs: Dip the tops of the filled eclairs into the chocolate glaze, letting the excess drip off. Place the eclairs on a wire rack and let the glaze set.

Tips for Perfect Chocolate Eclairs

• Use Room Temperature Eggs: Using room temperature eggs helps them incorporate more smoothly into the dough.
• Dry Out the Eclairs: After baking, letting the eclairs cool in the oven with the door slightly open helps to dry them out and prevents them from becoming soggy.
• Chill the Pastry Cream: Make sure the pastry cream is completely chilled before filling the eclairs to prevent it from melting.

Recipe Variations

• Vanilla Glaze: Instead of chocolate, make a simple vanilla glaze by mixing powdered sugar, milk, and vanilla extract.
• Fruit-Filled Eclairs: Add a layer of fruit preserves or fresh berries inside the eclairs for a fruity twist.
• Coffee Pastry Cream: Add 1 tablespoon of instant coffee to the pastry cream for a coffee-flavored filling.

FAQs

Q: Can I make eclairs ahead of time?
A: Yes, you can make the choux pastry shells a day in advance. Store them in an airtight container at room temperature and fill them just before serving.

Q: How do I store leftover eclairs?
A: Store leftover eclairs in the refrigerator for up to 2 days. The shells may lose some of their crispness over time.

Q: Can I freeze eclairs?
A: Yes, you can freeze the unfilled choux pastry shells. Once cooled, store them in an airtight container and freeze for up to 1 month. Thaw at room temperature and fill when ready to serve.

Serving Suggestions

• With Fresh Berries: Serve eclairs with fresh berries for a refreshing contrast.
• With Whipped Cream: Add a dollop of whipped cream on the side for extra indulgence.
• With Coffee: Pair eclairs with a hot cup of coffee or espresso for a classic French treat.

Chocolate Eclairs are an impressive and delicious dessert that’s sure to wow your family and friends. With their crisp pastry shell, creamy filling, and rich chocolate glaze, they’re a delightful treat that’s perfect for any occasion. Give this recipe a try and enjoy the satisfaction of making these elegant pastries from scratch!