Homemade Éclairs

Chocolate éclairs are a quintessential classic in the realm of French pastries, captivating dessert lovers around the world with their elegant appearance and indulgent flavors. These delectable treats consist of a light and airy pastry shell filled with rich chocolate pastry cream and topped with a glossy chocolate glaze. The allure of homemade éclairs is undeniable; there's something incredibly satisfying about creating this delicate pastry from scratch, allowing you to control the quality of the ingredients and tailor the flavors to your preference. Perfect for special occasions or simply to indulge your sweet tooth, chocolate éclairs are sure to impress family and friends alike.

Indulge in the art of French baking with this heavenly chocolate éclairs recipe! These light and fluffy pastries are filled with rich chocolate pastry cream and topped with a luxurious chocolate glaze. Perfect for any occasion, this guide provides detailed steps from making the choux pastry to creating the velvety filling and glossy topping. Impress your friends and family with your baking skills and enjoy the delightful combination of textures and flavors in every bite. Create a gourmet experience right in your kitchen!

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Ingredients

For the Choux Pastry:

1 cup water

½ cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

1 teaspoon sugar

4 large eggs

For the Chocolate Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

1/3 cup unsweetened cocoa powder

1/4 cup cornstarch

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Glaze:

1 cup semi-sweet chocolate chips

1/2 cup heavy cream

Optional for garnish:

Powdered sugar

Chocolate shavings

Instructions

Make the Choux Pastry:

- In a medium saucepan, combine water, unsalted butter, salt, and sugar. Heat over medium until the butter melts and the mixture comes to a boil.

- Remove from heat and immediately stir in the flour using a wooden spoon until fully combined and a smooth ball forms. Return to low heat for about 1-2 minutes to dry the dough slightly.

- Transfer the dough to a mixing bowl and allow to cool for about 5 minutes. Add eggs one at a time, mixing well after each addition until the dough is smooth and glossy.

Pipe the Éclairs:

- Preheat the oven to 400°F (200°C) and line two baking sheets with parchment paper.

- Transfer the choux pastry dough to a piping bag fitted with a large round tip. Pipe long strips (about 4-5 inches) onto the prepared baking sheets, leaving space between each.

- Bake for 20-25 minutes, or until the éclairs are golden brown and puffed. Turn off the oven, crack the door, and let the éclairs cool inside for 10 minutes to prevent collapsing. Remove and cool completely on a wire rack.

Prepare the Chocolate Pastry Cream:

- In a saucepan, whisk together the milk, sugar, cocoa powder, cornstarch, and egg yolks over medium heat until it starts to thicken. Continue stirring to avoid lumps.

- Once thickened, remove from heat, and whisk in butter and vanilla extract until smooth. Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin) and chill in the refrigerator.

Make the Chocolate Glaze:

- Heat the heavy cream in a small saucepan until just boiling. Pour over the chocolate chips in a bowl and let sit for a minute. Stir until smooth and let it cool slightly.

Fill the Éclairs:

- Once the éclairs have cooled, use a small knife to make a hole in the end of each éclairs.

- Fill a piping bag with the chocolate pastry cream and squeeze it into each éclair until you feel the pastry fill completely.

Glaze the Éclairs:

- Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off. Place them back on the wire rack.

Serve:

- Let the glaze set for a few minutes, and if desired, dust with powdered sugar or sprinkle some chocolate shavings on top for an extra treat!

Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 12 éclairs