Description
Indulge in the classic French pastry with these Chocolate Éclairs filled with a rich vanilla cream and topped with a luscious chocolate glaze. Crafted from light and airy choux pastry, these éclairs are baked to golden perfection, filled with smooth vanilla pastry cream, and finished with a shiny chocolate topping. Perfect for dessert or an elegant treat, this recipe guides you through making every component from scratch.
Ingredients
Scale
Choux Pastry
- 1/2 cup water
- 1/2 cup whole milk
- 1/2 cup unsalted butter, cut into pieces
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
Vanilla Filling
- 2 cups whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 1/4 cup cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
Chocolate Glaze
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon unsalted butter
Instructions
- Prepare Choux Pastry Dough: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper. In a saucepan, combine water, whole milk, butter, sugar, and salt. Bring to a rolling boil. Add all the flour at once, stirring vigorously until the dough pulls away from the pan sides and forms a smooth ball. Remove from heat and let cool for 5 minutes.
- Incorporate Eggs: Add the eggs one at a time, mixing thoroughly after each addition to create a smooth, glossy dough. Transfer the dough into a piping bag fitted with a large round tip.
- Pipe and Bake Choux Shells: Pipe 4-inch long logs onto the prepared baking sheet, spacing them well. Bake for 10 minutes at 425°F, then reduce the temperature to 375°F (190°C) and bake for an additional 20 minutes until the éclairs are puffed and golden brown. Turn off the oven and leave the door slightly ajar, allowing the shells to dry out for 10 minutes. Remove from oven and cool completely.
- Make Vanilla Filling: Heat whole milk in a saucepan until steaming but not boiling. Meanwhile, whisk together sugar, egg yolks, and cornstarch in a bowl until smooth. Gradually whisk the hot milk into the egg mixture to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thick and smooth. Remove from heat and stir in butter and vanilla extract. Let the pastry cream cool completely.
- Prepare Chocolate Glaze: Heat the heavy cream until it just starts to simmer. Pour the hot cream over the chopped semi-sweet chocolate and butter in a bowl. Let sit for 2 minutes, then stir gently until the glaze is smooth and glossy.
- Assemble Éclairs: Fill a piping bag with the cooled vanilla filling and carefully pipe it into the cooled choux pastry shells. Dip the tops of the filled éclairs into the chocolate glaze, allowing excess to drip off. Place on a rack and let the glaze set before serving.
Notes
- Éclair shells can be prepared a day ahead and stored in an airtight container to maintain freshness.
- For a lighter filling, substitute the vanilla pastry cream with whipped vanilla-flavored cream.
- Use parchment paper when baking to prevent sticking and ensure even cooking.
- Make sure to dry out the choux shells in the oven at the end of baking to avoid sogginess.
