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Homemade Chocolate Eclairs photo

Chocolate Eclairs

Homemade Chocolate Eclairs are a delightful treat! Creamy custard-filled pastries topped with glossy chocolate ganache will impress everyone.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

For the Pastry Cream:
  • 2 cups whole milk
  • 4 large egg yolks
  • 6 tablespoons sugar
  • 3 tablespoons cornstarch
  • a pinch kosher salt
  • 2 tablespoons unsalted butter cubed
For the Ganache:
  • 7 oz bittersweet chocolate melted
  • 1 cup heavy cream
  • 2 tablespoons unsalted butter
For the Choux Pastry:
  • 1 cup whole milk
  • 1 cup water
  • 8 tablespoons unsalted butter cut into 4 pieces
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1 cup all-purpose flour
  • 4 large eggs at room temperature
  • 12 oz bittersweet chocolate finely chopped

Equipment

  • Mixing bowls
  • Whisk
  • Saucepan
  • Piping bag with a large round tip
  • Baking sheets
  • Cooling rack
  • Food processor or knife

Method
 

Prepare the Pastry Cream:
  1. 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.
  2. 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.
  3. 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.
Make the Choux Pastry:
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a saucepan, combine whole milk, water, unsalted butter, sugar, and salt. Bring to a boil over medium heat.
  3. 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.
  4. Let it cool for about 5 minutes, then add the eggs one at a time, mixing well after each addition until smooth and glossy.
  5. Transfer the dough to a piping bag fitted with a large round tip and pipe 4-inch strips onto the prepared baking sheet.
Bake the Eclairs:
  1. Bake for 25-30 minutes or until golden brown and puffed. Do not open the oven door during baking.
  2. Once baked, remove from the oven and let them cool on a wire rack.
Make the Ganache:
  1. 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.
  2. Add unsalted butter and stir until smooth and glossy.
Assemble the Eclairs:
  1. 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.
  2. 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.