Description
Delicious homemade chocolate eclairs featuring light and airy choux pastry filled with rich vanilla pastry cream and topped with a smooth chocolate glaze, perfect for an elegant dessert or special occasion.
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
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 oz semi-sweet chocolate, chopped
- 1 tablespoon corn syrup or butter (optional, for shine)
Instructions
- Prepare the choux pastry: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper. In a saucepan, combine unsalted butter, water, and salt. Bring to a rolling boil, then remove from heat and quickly stir in all the flour. Return the pan to medium heat and stir vigorously for 1–2 minutes until the dough forms a smooth ball and pulls away from the sides of the pan. Remove from heat and let the dough cool slightly.
- Incorporate eggs: Beat in the eggs one at a time into the cooled dough, mixing thoroughly after each addition until the batter is smooth, glossy, and thick enough to pipe.
- Pipe and bake: Transfer the dough into a piping bag fitted with a large round tip. Pipe 4-inch long logs onto the prepared baking sheet, spacing them evenly. Bake for 10 minutes at 425°F, then reduce the oven temperature to 350°F (175°C) and continue baking for an additional 20–25 minutes until the eclairs are golden brown and crisp. Remove from oven and cool completely on a wire rack.
- Make the pastry cream filling: Warm the whole milk in a saucepan until it just starts to steam. Meanwhile, whisk together granulated sugar, cornstarch, salt, and egg yolks in a separate bowl until smooth. Gradually whisk the hot milk into the egg mixture to temper it. Return the combined mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and begins to bubble. Remove from heat, then stir in the unsalted butter and vanilla extract. Cover the pastry cream with plastic wrap directly on its surface to prevent a skin from forming and refrigerate until fully chilled.
- Prepare the chocolate glaze: Heat the heavy cream until it just starts to simmer. Pour the hot cream over the chopped semi-sweet chocolate and let it sit for one minute to melt. Stir until smooth and glossy, then mix in corn syrup or butter if using to add shine.
- Assemble the eclairs: Once the eclairs and pastry cream are completely cool, either slice each eclair in half lengthwise or create a hole in the bottom to pipe the chilled pastry cream inside. Dip the tops of the filled eclairs into the chocolate glaze and allow the glaze to set. Serve the eclairs chilled or at room temperature for best flavor and texture.
Notes
- Pastry cream can be prepared up to one day in advance and stored in the refrigerator.
- Eclairs are best enjoyed the same day but can be stored covered in the fridge for 1–2 days.
- For a quicker filling alternative, you can use instant pudding mixed with whipped cream.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French
