Classic Chocolate Éclairs. Homemade French Pastry
Chocolate éclairs are a classic French pastry with a light, airy shell, creamy vanilla custard filling, and a rich chocolate glaze. This recipe is a crowd-pleaser and a great way to bring the taste of a bakery into your home kitchen. Making éclairs takes a bit of time, but the end result is well worth the effort.
Ingredients
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For the Choux Pastry
- 1/2 cup (115g) unsalted butter, cut into pieces
- 1 cup (240ml) water
- 1/2 tsp salt
- 1 tbsp sugar
- 1 cup (125g) all-purpose flour
- 4 large eggs
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For the Vanilla Pastry Cream
- 2 cups (480ml) whole milk
- 1/2 cup (100g) granulated sugar
- 1/4 cup (30g) cornstarch
- 1/4 tsp salt
- 4 large egg yolks
- 2 tbsp unsalted butter
- 2 tsp vanilla extract
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For the Chocolate Glaze
- 4 oz (113g) bittersweet or semi-sweet chocolate, chopped
- 1/2 cup (120ml) heavy cream
Directions
Make the Choux Pastry. Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper. In a saucepan, combine the butter, water, salt, and sugar. Bring to a boil over medium heat. Remove from heat and immediately add the flour, stirring vigorously until the mixture forms a ball and pulls away from the sides of the pan. Let it cool for 5 minutes, then add the eggs one at a time, beating well after each addition. The dough should be smooth and glossy. Transfer the dough to a piping bag fitted with a large round tip. Pipe 3-4 inch lines onto the baking sheets, leaving space between each one. Bake for 25-30 minutes until the pastries are puffed and golden. Cool completely on a wire rack.
Make the Vanilla Pastry Cream. In a saucepan, heat the milk over medium heat until it begins to simmer. In a separate bowl, whisk together sugar, cornstarch, salt, and egg yolks until smooth. Slowly pour the hot milk into the egg mixture, whisking constantly to prevent the eggs from cooking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens, about 2-3 minutes. Remove from heat, stir in the butter and vanilla, and transfer to a bowl. Cover with plastic wrap touching the surface and chill for at least 1 hour.
Make the Chocolate Glaze. In a heatproof bowl, heat the heavy cream in the microwave or over a double boiler until just simmering. Pour the hot cream over the chopped chocolate and let it sit for 1-2 minutes. Stir until smooth and glossy.
Assemble the Éclairs. Slice each éclair shell horizontally, or use a piping tip to make a hole at one end. Fill a piping bag with the chilled pastry cream and pipe it into each shell. Dip the top of each éclair into the chocolate glaze and let it set before serving.
Recipe tips
Make sure to cool the choux pastry dough slightly before adding the eggs to prevent them from cooking. For a smoother pastry cream, strain it through a fine-mesh sieve before chilling. Éclairs taste best fresh but can be stored in the fridge for up to 2 days.
Nutrition Facts (per serving)
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