Chocolate Eclairs
Indulge in the timeless elegance of homemade Chocolate Eclairs, a classic French pastry that’s as delightful to make as it is to eat. Featuring light and airy choux pastry, these eclairs are filled with a luxuriously creamy vanilla pastry cream and topped with a rich, glossy chocolate glaze that’ll satisfy even the most discerning sweet tooth. With straightforward techniques—like piping the dough and tempering eggs for the silky filling—this recipe transforms simple pantry staples into an impressive dessert. Perfect for special occasions or a sophisticated treat, these Chocolate Eclairs bring bakery-quality flavor right to your kitchen.
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Recipe Information
Ingredients
- 240 ml Water
- 115 grams Unsalted butter
- 2 teaspoons Granulated sugar
- 0.5 teaspoons Salt
- 120 grams All-purpose flour
- 4 pieces Large eggs
- 480 ml Whole milk
- 4 pieces Egg yolks
- 100 grams Granulated sugar (for pastry cream)
- 30 grams Cornstarch
- 1.5 teaspoons Vanilla extract
- 30 grams Unsalted butter (for pastry cream)
- 120 grams Semisweet chocolate
- 120 ml Heavy cream
Instructions
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a medium saucepan, combine 240ml water, 115g unsalted butter, 2 teaspoons granulated sugar, and 0.5 teaspoons salt. Bring to a boil over medium heat.
Reduce heat to low and stir in 120g of all-purpose flour all at once using a wooden spoon. Mix vigorously until the mixture forms a ball and pulls away from the sides of the pan, about 2 minutes.
Transfer the dough to a mixing bowl and let it cool for 5 minutes.
Add the eggs one at a time, mixing thoroughly after each addition until the dough is smooth, thick, and glossy.
Transfer the dough to a piping bag fitted with a large round or star tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each.
Bake the choux pastry at 200°C (400°F) for 15 minutes, then reduce the temperature to 175°C (350°F) and continue baking for 20-25 minutes, or until golden brown and dry. Cool completely on a wire rack.
To make the pastry cream, heat 480ml milk in a medium saucepan until simmering. In a bowl, whisk together 4 egg yolks, 100g granulated sugar, and 30g cornstarch until pale and smooth.
Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thick and bubbling.
Remove from heat and stir in 30g unsalted butter and 1.5 teaspoons vanilla extract. Transfer the pastry cream to a bowl, cover with plastic wrap (press the wrap directly onto the surface to prevent a skin from forming), and refrigerate until chilled.
To make the chocolate glaze, heat 120ml heavy cream in a small saucepan until just simmering. Remove from heat and add 120g semisweet chocolate, stirring until smooth and glossy. Let cool slightly.
To assemble, use a skewer or sharp knife to create a hole at one end of each choux pastry. Pipe the chilled pastry cream into the eclairs using a piping bag fitted with a small tip.
Dip the tops of the filled eclairs into the chocolate glaze, letting excess drip off. Place them on a wire rack to set.
Refrigerate until ready to serve and enjoy!
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 255.5 g | 328% | |
| Saturated Fat | 140.9 g | 704% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 1990 mg | 663% | |
| Sodium | 1781 mg | 77% | |
| Total Carbohydrate | 330.9 g | 120% | |
| Dietary Fiber | 11.9 g | 42% | |
| Total Sugars | 192.5 g | ||
| Protein | 70.4 g | 141% | |
| Vitamin D | 11.7 mcg | 59% | |
| Calcium | 945 mg | 73% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1940 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
