Introduction:
Classic Chocolate Eclairs are an iconic French pastry that consists of a delicate choux pastry shell filled with rich, creamy custard and topped with smooth, glossy chocolate glaze. These delectable treats are a perfect balance of light, airy pastry and creamy filling, making them a favorite for special occasions or a delightful dessert after a meal.
The chocolate glaze adds the finishing touch, providing an indulgent, sweet contrast to the soft and creamy interior.
Ingredients:
For the Choux Pastry:
1 cup water
1/2 cup unsalted butter
1 cup all-purpose flour
1/4 tsp salt
4 large eggs
For the Pastry Cream (Custard Filling):
2 cups whole milk
1/2 cup granulated sugar
4 large egg yolks
1/4 cup cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter
For the Chocolate Glaze:
4 oz semisweet chocolate (chopped)
2 tbsp heavy cream
1 tbsp unsalted butter
Instructions:
Prepare the choux pastry:
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper.
In a medium saucepan, combine water, butter, and salt.
Bring to a boil over medium heat.
Once the butter has melted, add the flour all at once and stir vigorously until the dough forms a ball and pulls away from the sides of the pan (about 1-2 minutes).
Remove from heat and let it cool for 5 minutes.
Add eggs one at a time, beating 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 3-4 inch long lines onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 20-25 minutes, until golden brown and puffed.
Turn off the oven and let the eclairs sit for 5 minutes before transferring them to a wire rack to cool completely.
Make the pastry cream:
In a medium saucepan, heat the milk over medium heat until it starts to steam, but do not boil.
In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
Gradually pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and starts to boil.
Remove from heat and stir in vanilla extract and butter. Transfer the custard to a bowl, cover with plastic wrap, and refrigerate for at least 2 hours to cool and set.
Assemble the eclairs:
Once the eclairs and pastry cream are completely cool, use a small knife or skewer to poke a hole in the bottom of each éclair.
Fill a piping bag with the chilled pastry cream and pipe it into each éclair until filled.
Prepare the chocolate glaze:
In a small saucepan, heat the heavy cream and butter over medium heat until it begins to simmer.
Remove from heat and stir in the chopped chocolate until smooth and glossy.
Let the glaze cool for a few minutes, then dip the tops of the filled eclairs into the chocolate glaze, covering them completely.
Place the eclairs on a wire rack to set the glaze.
Serve: Once the chocolate glaze has set, serve the eclairs immediately or refrigerate them for a few hours until ready to enjoy.
Description:
Classic Chocolate Eclairs are a timeless pastry, featuring a light and airy choux pastry shell that is filled with a smooth, velvety pastry cream and topped with a glossy chocolate glaze. The combination of textures – the crispness of the pastry, the creaminess of the custard, and the richness of the chocolate – creates an irresistible treat. These eclairs are perfect for those who love French desserts, offering a delicate sweetness and an elegant presentation that makes them ideal for parties, celebrations, or an indulgent afternoon treat with coffee.
Tips:
Make sure the choux pastry is well-cooked: When making the choux pastry, cook it long enough so the dough forms a ball and doesn’t stick to the sides of the pan. This ensures the pastry puffs up properly during baking.
Eggs must be added slowly: When adding eggs to the choux pastry dough, do it one at a time, making sure the dough is smooth and glossy after each addition.
Cooling the pastry cream: Be patient and allow the pastry cream to cool fully before filling the eclairs, as this ensures the custard will set properly and not be too runny.
Piping tip: Use a wide round piping tip to fill the eclairs with the custard. If you don’t have a piping bag, you can use a small spoon or a plastic sandwich bag with the corner cut off.
Variations:
Coffee-flavored eclairs: Add a teaspoon of instant coffee or espresso powder to the pastry cream for a delicious coffee twist.
Fruit-filled eclairs: Instead of pastry cream, fill the eclairs with whipped cream and fresh berries for a refreshing variation.
White chocolate glaze: Instead of a dark chocolate glaze, use melted white chocolate for a different flavor profile.
Lemon eclairs: Add a teaspoon of lemon zest or a few drops of lemon extract to the pastry cream for a citrusy twist.
Corrections:
If the choux pastry doesn’t puff up properly, it could be because the dough was not cooked long enough before adding the eggs, or the oven temperature was too low. Ensure that the dough is cooked well and the oven is fully preheated.
If your eclairs are soggy or too soft, they may have been overfilled with the pastry cream or the shells were not fully baked. Ensure they are crisp and hollow before filling.
Enjoy:
Indulge in the rich, decadent flavors of these Classic Chocolate Eclairs. Whether served at a fancy dinner or as a special treat, these eclairs are sure to impress anyone who enjoys a delicious, buttery pastry topped with smooth chocolate. Enjoy!