Chocolate Éclair Recipe
French · Dessert · 75 min total
Classic French pastry with a light choux pastry shell filled with vanilla pastry cream and topped with a rich chocolate glaze.
40
min prep
min prep
35
min cook
min cook
12
servings
servings
320
kcal/serving
kcal/serving
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1/4 tsp salt
- 1 cup all-purpose flour
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 4 large egg yolks
- 2 tsp vanilla extract
- 4 oz semisweet chocolate, chopped
- 1/2 cup heavy cream
- 2 tbsp unsalted butter
Instructions
- Preheat oven to 425°F. Line a baking sheet with parchment paper.
- Make choux pastry: In a medium saucepan, combine water, 1/2 cup butter, and salt. Bring to a boil over medium heat. Add flour all at once, stirring vigorously until mixture forms a ball. Remove from heat and let cool 2 minutes.
- Add eggs one at a time, beating well after each addition until smooth. Transfer to a piping bag fitted with a large round tip.
- Pipe 4-inch long logs onto prepared baking sheet, spacing 2 inches apart. Bake for 15 minutes, then reduce oven to 375°F and bake 20 more minutes until golden brown. Turn off oven, leave door ajar, and let cool completely.
- Make pastry cream: In a saucepan, whisk together sugar, cornstarch, and egg yolks. Gradually whisk in milk. Cook over medium heat, stirring constantly, until thickened and bubbling. Remove from heat, stir in vanilla. Transfer to a bowl, cover with plastic wrap directly on surface, and chill.
- Make chocolate glaze: Place chopped chocolate in a bowl. Heat cream and 2 tbsp butter in a small saucepan until simmering. Pour over chocolate, let sit 1 minute, then stir until smooth. Let cool slightly.
- Assemble: Slice each éclair horizontally. Pipe or spoon pastry cream into bottom halves. Dip tops in chocolate glaze, then place on filled bottoms. Refrigerate until set, about 30 minutes.
Tips
- Éclairs are best served the day they are made.
- Store leftovers in the refrigerator for up to 2 days.
- For a lighter filling, fold in 1/2 cup whipped cream into the pastry cream.
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