Chocolate Eclairs Recipe

 

Ingredients

For the Choux Pastry:

• 250 ml (1 cup + 2 tsp) water
• 70 grams (5 tbsp) butter
• 150 grams (1 cup) all-purpose flour
• 4 eggs
• 1/8 tsp salt

For the Pastry Cream:

• 350 ml (1 1/2 cup) cold milk
• 30 grams (3 3/4 tbsp) corn starch
• 100 grams (1/2 cup) sugar
• 75 grams (1/3 cup) butter at room temperature
• 200 ml (3/4 cups + 2 tbsp) heavy whipping cream, cold
• 1 tsp vanilla extract

For the Chocolate Glaze:

• 150 grams (3/4 cups) chocolate chips
• 125 grams (1/2 cup plus 2 tsp) heavy cream

Instructions

Prepare the Choux Batter:

1. Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper.
2. In a medium non-stick pot, combine water with salt and bring to a boil.
3. Add butter and bring to a boil again.
4. Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.
5. Remove the pot from the heat and let the batter cool for 5 minutes.
6. Whisk in the first egg and mix with a wooden spoon until fully incorporated and no white lumps remain.
7. Continue whisking in the remaining eggs, one at a time.
8. Using a pastry bag fitted with a large plain tip (e.g., Wilton #1A), pipe fat lengths of dough (about ¾ – 1 inch thick and 4 inches long) onto the lined baking sheets, leaving 1 inch of space between them.
9. Bake for 15 minutes.
10. Without opening the oven door, reduce the temperature to 340°F (170°C) and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on a wire rack.

Prepare the Pastry Cream:

1. In a small bowl, dissolve the cornstarch in 3-4 tablespoons of milk.
2. In a small saucepan, add the remaining milk and bring to a simmer. Add 50 grams (1/4 cup) of sugar and stir until dissolved.
3. When the milk starts to boil, add the dissolved cornstarch and whisk until no lumps remain. Remove from heat and cool until just slightly warm or completely cold.
4. In a large bowl, beat the butter with the remaining 50 grams (1/4 cup) of sugar and vanilla extract until the mixture turns almost white.
5. Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
6. In a large bowl, using an electric mixer, beat the heavy whipping cream until soft peaks form. Fold the whipped cream into the butter and milk cream.
7. Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (e.g., Wilton tip #32), pipe the pastry cream into the shells through each opening.

For the Chocolate Glaze:

1. Melt the chocolate chips and heavy cream in a medium saucepan set over a pot with about 1 inch of boiling water.
2. Whisk until the mixture is smooth. Alternatively, you can heat the chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
3. Remove from heat and cool for a few minutes.
4. Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.

Enjoy your delicious Choux Pastry Eclairs with Chocolate Glaze!