Chocolate Eclairs

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Servings: 2 Difficulty: Advanced
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Crisp choux pastry shells filled with rich vanilla pastry cream and topped with a glossy chocolate ganache.
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Chocolate Eclairs

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 2 Calories: 552.4

Description

These classic French Chocolate Eclairs offer the perfect balance of textures: airy, crisp choux pastry giving way to a luxurious, smooth vanilla pastry cream. The entire assembly is crowned with a thick, glossy chocolate glaze that sets into a delicate shell. This dessert is an impressive yet manageable project for weekend baking or special dinner parties. While they require a bit of patience to assemble, the result is a sophisticated treat that feels indulgent without being overly complicated. Serve them chilled to ensure the cream holds its shape and the chocolate glaze stays firm. They pair beautifully with espresso or a light dessert wine.

Ingredients

Directions

  1. Preheat your oven to 400&# 194;°F (200ðC). Line a baking sheet with parchment paper.
  2. In a medium saucepan, combine the butter, water, sugar, and salt. Bring to a rolling boil over medium-high heat.
  3. Remove from heat and immediately add all the sifted flour at once. Stir vigorously with a wooden spoon until the mixture forms a cohesive ball and coats the bottom of the pan.
  4. Return the pan to low heat and cook for 1-2 minutes, stirring constantly, to dry out the dough slightly. It should form a film on the bottom of the pan.
  5. Transfer the dough to a mixing bowl. Let it cool for 5 minutes so it doesn't cook the eggs.
  6. Add the 3 whole eggs and the 1 extra yolk one at a time, beating thoroughly after each addition until the dough is smooth, thick, and glossy.
  7. Transfer the dough to a piping bag fitted with a plain round tip (or a flat nozzle if available).
  8. Pipe strips of dough onto the prepared baking sheet, each about 4 inches long and 1 inch wide. Leave space between them for expansion.
  9. Bake at 400ðF (200ðC) for 10 minutes to help them rise.
  10. Reduce the oven temperature to 300ðF (150ðC) and bake for another 25-30 minutes until the eclairs are golden brown and sound hollow when tapped.
  11. Remove from oven and let cool completely on a wire rack. Do not fill until completely cool.
  12. While eclairs cool, prepare the pastry cream: Whisk flour, cornstarch, sugar, and egg yolks in a saucepan until smooth.
  13. Gradually whisk in scalded milk. Cook over medium heat, stirring constantly, until the mixture thickens and boils. Cook for 1 more minute, then remove from heat.
  14. Stir in vanilla extract. Cover the surface directly with plastic wrap to prevent a skin from forming and chill until cold.
  15. For the chocolate glaze: Melt chocolate with water and butter over low heat until smooth. Off heat, sift in 10X sugar and salt, then stir in vanilla.
  16. Cool the glaze until it is thick enough to coat the back of a spoon.
  17. Split the cooled eclairs horizontally. Fill with the chilled pastry cream.
  18. Dip the top of each filled eclair into the chocolate glaze, covering completely. Let stand until the glaze sets.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 552.4kcal
% Daily Value *
Total Fat 31.1g48%
Saturated Fat 16.8g85%
Cholesterol 335.9mg112%
Sodium 846.8mg36%
Total Carbohydrate 53.4g18%
Dietary Fiber 1.8g8%
Sugars 2.3g
Protein 13.9g28%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chocolate, eclairs, choux pastry, pastry cream, ganache, french dessert, baking, vanilla cream, dessert, chocolate glaze, pastry, sweet treat, afternoon tea, indulgent, classic recipe, butter, eggs, flour
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