Classic Chocolate Éclairs

Why This Recipe Works

This classic chocolate éclair recipe combines a light and airy choux pastry with a rich, creamy vanilla custard filling and a smooth chocolate glaze. The balance of textures and flavors makes this dessert a timeless favorite.

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 tablespoon granulated sugar
• 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 Glaze:

• 1/2 cup heavy cream
• 4 ounces semi-sweet chocolate, chopped
• 1 tablespoon unsalted butter

How to Make This Recipe

For the Choux Pastry:

1. Prepare the Dough:
   • Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
   • In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat.
   • Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
   • Return the pan to low heat and cook, stirring constantly, for about 1-2 minutes to dry out the dough slightly.
   • Transfer the dough to a mixing bowl and let it cool for a few minutes.
   • Add the eggs one at a time, beating well after each addition, until the dough is smooth and glossy.
2. Pipe and Bake:
   • Transfer the dough to a pastry bag fitted with a large round tip.
   • Pipe 4-5 inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
   • Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes, or until the éclairs are puffed and golden brown.
   • Turn off the oven and let the éclairs cool in the oven with the door slightly ajar.

For the Pastry Cream Filling:

3. Prepare the Filling:
   • In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
   • In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
   • Gradually pour the hot milk into the egg mixture, whisking constantly.
   • Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and comes to a boil.
   • Remove from heat and stir in the butter and vanilla extract.
   • Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface), and refrigerate until completely cool.

For the Chocolate Glaze:

4. Prepare the Glaze:
   • In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
   • Remove from heat and add the chopped chocolate and butter. Let sit for a minute, then stir until smooth and glossy.

Assemble the Éclairs:

5. Fill and Glaze:
   • Transfer the cooled pastry cream to a pastry bag fitted with a small round tip.
   • Using a skewer or the pastry tip, poke a hole in each éclair and fill with the pastry cream.
   • Dip the tops of the filled éclairs into the chocolate glaze and let the excess drip off.
   • Place the glazed éclairs on a wire rack to set.

Frequently Asked Questions (FAQs)

• Can I make the pastry cream in advance? Yes, you can make the pastry cream up to 2 days in advance and store it in the refrigerator.
• Why did my éclairs deflate? If the éclairs deflated, they may not have been baked long enough. Make sure they are golden brown and feel light and hollow before removing them from the oven.

Expert Tips

• Ensure Proper Piping: When piping the choux pastry, keep the pastry bag at a 45-degree angle to ensure even strips.
• Prevent Soggy Pastry: Allow the éclairs to cool in the oven with the door ajar to prevent them from becoming soggy.

How to Store This Recipe

• Store Unfilled Éclairs: Store unfilled éclairs in an airtight container at room temperature for up to 2 days.
• Store Filled Éclairs: Store filled and glazed éclairs in the refrigerator for up to 2 days. The éclairs are best enjoyed the same day they are filled and glazed.