Chocolate Eclairs
If you’re looking to impress your friends and family with a delightful dessert that’s as beautiful as it is delicious, look no further than homemade Chocolate Eclairs. These exquisite pastries are filled with a creamy custard and topped with a glossy chocolate ganache, making them a perfect treat for any occasion. With a bit of patience and a few key ingredients, you can create these French classics right in your own kitchen.
Why You’ll Love This Recipe
Chocolate Eclairs are not only stunning to look at, but they also offer a delightful combination of textures and flavors. The crisp choux pastry contrasts beautifully with the smooth pastry cream and rich chocolate glaze. They’re versatile enough to be served at a fancy dinner party or simply enjoyed with coffee on a quiet afternoon. Plus, making them from scratch allows you to customize the filling and chocolate to your taste, ensuring that each bite is just right.
Ingredient Rundown
To make the best Chocolate Eclairs, gather the following ingredients:
- 2 cups whole milk – The base for our creamy custard filling.
- 4 large egg yolks – Adds richness and helps thicken the pastry cream.
- 6 tablespoons sugar – Sweetens the custard filling.
- 3 tablespoons cornstarch – Helps stabilize the custard.
- A pinch of kosher salt – Enhances the flavors.
- 7 oz bittersweet chocolate, melted – For a luxurious chocolate ganache topping.
- 2 tablespoons unsalted butter, cubed – Adds richness to the ganache.
- 1 cup whole milk – For the choux pastry.
- 1 cup water – Helps create steam for the pastry.
- 8 tablespoons (1 stick) unsalted butter, cut into 4 pieces – Essential for the choux pastry.
- 1 tablespoon sugar – Sweetens the choux pastry.
- 1 teaspoon salt – Balances the sweetness in the pastry.
- 1 cup all-purpose flour – The main ingredient for the choux dough.
- 4 large eggs, at room temperature – Gives the choux pastry its structure.
- 1 cup heavy cream – For whipping to top the eclairs.
- 12 oz bittersweet chocolate, finely chopped – For the ganache; a food processor works best.
Tools of the Trade
Before you start, make sure you have the following tools on hand:
- Mixing bowls – For combining ingredients.
- Whisk – Essential for beating the egg yolks and mixing the custard.
- Saucepan – For cooking the custard and choux pastry.
- Piping bag with a large round tip – For filling the eclairs.
- Baking sheets – To bake the choux pastry.
- Cooling rack – For cooling the eclairs after baking.
- Food processor or knife – For chopping the chocolate.
Chocolate Eclairs: From Prep to Plate
Making Chocolate Eclairs may seem daunting, but with these step-by-step instructions, you’ll be a pro in no time!
Step 1: Prepare the Pastry Cream
In a medium saucepan, combine the 2 cups whole milk, 6 tablespoons sugar, and a pinch of kosher salt. Heat over medium heat until it just begins to simmer.
In a separate bowl, whisk together the 4 large egg yolks and 3 tablespoons cornstarch until smooth. Once the milk mixture is hot, gradually whisk it into the egg yolk mixture. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat and stir in the 2 tablespoons unsalted butter, mixing until melted and smooth. Transfer to a bowl, cover with plastic wrap (pressing the wrap directly onto the surface to prevent a skin from forming), and refrigerate until chilled.
Step 2: Make the Choux Pastry
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a saucepan, combine 1 cup whole milk, 1 cup water, 8 tablespoons unsalted butter, 1 tablespoon sugar, and 1 teaspoon salt. Bring to a boil over medium heat.
Once boiling, add 1 cup all-purpose flour all at once, stirring vigorously with a wooden spoon until the dough forms a ball and pulls away from the sides of the pan. Remove from heat and let it cool for about 5 minutes.
Add 4 large 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-inch strips onto the prepared baking sheet, leaving space in between.
Step 3: Bake the Eclairs
Bake for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking, as this can cause the pastries to deflate. Once baked, remove from the oven and let them cool on a wire rack.
Step 4: Make the Ganache
While the eclairs cool, prepare the chocolate ganache. Place 12 oz bittersweet chocolate in a heatproof bowl. In a small saucepan, heat 1 cup heavy cream until just simmering. Pour the hot cream over the chopped chocolate and let it sit for a minute. Add 2 tablespoons unsalted butter and stir until smooth and glossy.
Step 5: Assemble the Eclairs
Once the eclairs are completely cool, use a sharp knife to make a small slit in the side of each eclair. Fill a piping bag with the chilled pastry cream and pipe it into each eclair through the slit.
Dip the tops of the filled eclairs into the chocolate ganache, allowing any excess to drip off. Place the eclairs on a serving platter and refrigerate for about 30 minutes to set the ganache.
Make It Diet-Friendly
If you’re looking to adapt this recipe for specific dietary preferences, consider the following substitutions:
- Use almond milk or oat milk in place of whole milk for a dairy-free option.
- Replace granulated sugar with coconut sugar or a sugar substitute for a lower-calorie option.
- For gluten-free eclairs, try using a gluten-free all-purpose flour blend in the choux pastry.
- Consider using dark chocolate with a higher cocoa content for a richer flavor and potential health benefits.
Notes from the Test Kitchen
Creating perfect Chocolate Eclairs takes practice, so don’t be discouraged if they don’t turn out perfectly the first time. Here are a few tips:
- Ensure your eggs are at room temperature for the best incorporation into the choux pastry.
- For extra shine on the ganache, you can add a teaspoon of corn syrup when mixing.
- If your eclairs deflate, they may have been undercooked. Ensure they are golden brown and firm when you take them out of the oven.
- These eclairs are best enjoyed fresh but can be stored in the refrigerator for a couple of days.
Refrigerate, Freeze, Reheat
Chocolate Eclairs can be stored in the refrigerator for up to 3 days. However, they are best enjoyed fresh. If you want to make them ahead of time, consider freezing the choux pastry before baking. Once baked, eclairs can be frozen for up to a month; just ensure they are well-wrapped to prevent freezer burn. To reheat, allow them to thaw in the fridge overnight, then warm them in a low oven for a few minutes to freshen them up before filling and glazing.
Ask the Chef
Can I make the pastry cream ahead of time?
Absolutely! You can make the pastry cream a day in advance and keep it refrigerated until you’re ready to assemble the eclairs.
What if my eclairs don’t puff up?
This could be due to insufficient moisture in the oven. Make sure to bake them at the right temperature and avoid opening the oven door during baking.
Can I use a different filling besides pastry cream?
Yes! Feel free to get creative with fillings. Whipped cream, mousse, or flavored custards can also be delicious alternatives.
How can I achieve a shiny ganache?
Adding a little corn syrup to your chocolate ganache will help achieve that beautiful glossy finish. Just a teaspoon will make a difference!
Serve & Enjoy
Now that you’ve made your very own Chocolate Eclairs, it’s time to serve them up! These elegant pastries are perfect for special occasions, or simply as a treat for yourself. Pair them with a cup of coffee or tea for a delightful afternoon snack. Your friends and family will be in awe of your baking skills, and you’ll relish every delicious bite of these homemade wonders.
With this recipe, you’ll not only enjoy the satisfaction of making Chocolate Eclairs from scratch, but you’ll also create lasting memories in the kitchen. So roll up your sleeves and dive into the wonderful world of pastry-making—you won’t regret it!
Chocolate Eclairs
Ingredients
Equipment
Method
- In a medium saucepan, combine the whole milk, sugar, and a pinch of kosher salt. Heat over medium heat until it just begins to simmer.
- In a separate bowl, whisk together the egg yolks and cornstarch until smooth. Gradually whisk the hot milk mixture into the egg yolk mixture, then return to the saucepan.
- Cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat, stir in the cubed unsalted butter until melted and smooth, then cover and refrigerate until chilled.
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine whole milk, water, unsalted butter, sugar, and salt. Bring to a boil over medium heat.
- Once boiling, add the all-purpose flour all at once, stirring vigorously until the dough forms a ball and pulls away from the sides of the pan.
- Let it cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
- Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch strips onto the prepared baking sheet.
- Bake for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking.
- Once baked, remove from the oven and let them cool on a wire rack.
- Place the chopped bittersweet chocolate in a heatproof bowl. Heat heavy cream until just simmering and pour over the chocolate. Let it sit for a minute.
- Add unsalted butter and stir until smooth and glossy.
- Once the eclairs are cool, make a small slit in each side. Fill a piping bag with the chilled pastry cream and pipe it into each eclair.
- Dip the tops of the filled eclairs into the ganache, allowing excess to drip off, and refrigerate for about 30 minutes to set the ganache.
Notes
- Ensure your eggs are at room temperature for better incorporation into the pastry.
- Add a teaspoon of corn syrup to the ganache for extra shine.
- If eclairs deflate, they may have been undercooked; ensure they are golden brown.
