Éclairs au Chocolat (Chocolate Éclairs)
Chocolate Éclairs are made from piped choux pastry that bakes up hollow and light, then filled with pastry cream and finished with a dark chocolate glaze. The process takes about 1 hour 30 minutes and covers the core techniques of choux baking and cream filling.
Equipment
- Oven
- Baking sheet
- Piping bag
- Medium saucepan
- Whisk
- Mixing Bowl
- Paring Knife
Ingredients
For the Choux Pastry:
- 1 cup water
- 8 tbsp unsalted butter cut into pieces
- ¼ tsp salt
- 1 cup all-purpose flour sifted
- 4 large eggs at room temperature
For the Chocolate Filling:
- 2 cups whole milk
- ½ cup granulated sugar
- 4 large egg yolks
- ¼ cup cornstarch
- 8 oz bittersweet chocolate finely chopped
- 2 tbsp unsalted butter softened
For the Chocolate Glaze:
- 4 oz bittersweet chocolate finely chopped
- ½ cup heavy cream
Instructions
- For the Choux Pastry: Preheat the oven to 400°F (200°C). In a medium saucepan, bring 1 cup water, 8 tablespoons butter, and 1/4 teaspoon salt to a boil. Reduce heat, add 1 cup flour all at once, and stir vigorously until the mixture forms a ball and pulls away from the sides. Let cool for 5 minutes, then mix in eggs one at a time until smooth and glossy. Pipe onto a baking sheet in 4-inch lines. Bake for 30-35 minutes until golden brown. Let cool completely.
- For the Chocolate Filling: In a saucepan, heat 2 cups milk until just boiling. In a bowl, whisk 1/2 cup sugar, egg yolks, and 1/4 cup cornstarch. Slowly whisk the hot milk into the egg mixture. Return to the saucepan and cook over medium heat, stirring, until thickened. Remove from heat, add 8 oz chocolate and 2 tablespoons butter, stirring until smooth. Cover with plastic wrap, chill until set.
- For the Chocolate Glaze: In a small saucepan, heat 1/2 cup heavy cream to a simmer. Remove from heat and add 4 oz chocolate, stirring until smooth.
- Assembling the Éclairs: Cut each cooled choux in half. Pipe the chocolate filling into the bottom halves, then replace the tops. Spoon or dip each éclair into the chocolate glaze. Let the glaze set before serving.
Notes
Lori’s Tips:
- Ensure all ingredients are at room temperature for smoother consistency.
- If you don't have a piping bag, use a plastic bag with the corner cut off.
- For a lighter filling, fold in whipped cream into the chocolate filling after cooling.
Nutrition
Calories: 428kcalCarbohydrates: 36gProtein: 8gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 166mgSodium: 99mgPotassium: 275mgFiber: 3gSugar: 21gVitamin A: 689IUVitamin C: 0.1mgCalcium: 96mgIron: 3mg
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