Here’s a classic recipe for Chocolate Éclairs — crisp pastry filled with creamy custard and topped with chocolate ganache.
Chocolate Éclairs
Ingredients
For the Choux Pastry:
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 4 large eggs
For the Pastry Cream Filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the Chocolate Ganache:
- 4 oz semi-sweet chocolate, chopped
- 1/2 cup heavy cream
Instructions
Step 1: Make the Choux Pastry
- Preheat oven to 425°F (220°C).
- In a saucepan, combine water, butter, and salt. Bring to a boil.
- Remove from heat and stir in flour until a smooth dough forms.
- Let cool slightly, then beat in eggs one at a time until smooth and glossy.
- Pipe dough into 4-inch logs on a parchment-lined baking sheet.
- Bake 15 minutes at 425°F, then reduce heat to 375°F (190°C) and bake 15–20 minutes until golden brown. Cool completely.
Step 2: Make the Pastry Cream
- In a saucepan, heat milk until just simmering.
- In a separate bowl, whisk sugar, cornstarch, and egg yolks.
- Slowly pour hot milk into egg mixture, whisking constantly.
- Return mixture to saucepan and cook over medium heat until thickened.
- Remove from heat and stir in butter and vanilla. Cool completely, covering with plastic wrap to prevent skin formation.
Step 3: Make the Chocolate Ganache
- Heat cream until it just begins to simmer.
- Pour over chopped chocolate and let sit 1–2 minutes.
- Stir until smooth and glossy.
Step 4: Assemble Éclairs
- Slice cooled choux pastries in half lengthwise or make a small hole in the bottom to pipe in pastry cream.
- Fill each éclair with pastry cream using a piping bag.
- Dip the tops in chocolate ganache.
- Chill until set, then serve.
Tips
- For extra shine, warm ganache slightly before dipping.
- Éclairs are best eaten the same day, though they can be refrigerated for 1–2 days.
- You can flavor pastry cream with coffee, chocolate, or liqueur for variation.
I can also provide a quick stovetop version with no-bake pastry cream if you want a faster approach that’s just as delicious.
