The Chocolate Éclair is a delicate, airy choux pastry filled with rich vanilla pastry cream and topped with a glossy chocolate glaze. This classic French dessert is perfect for special occasions or a luxurious treat with coffee or tea.
Preheat the Oven:
Preheat the oven to 400°F (200°C).
Line a baking sheet with parchment paper.
Make the Choux Pastry:
In a medium saucepan over medium heat, combine butter, water, sugar, and salt.
Bring to a boil, then immediately remove from heat.
Add the flour all at once and stir vigorously until the mixture pulls away from the sides and forms a ball.
Cool and Add Eggs:
Let the dough cool slightly for 5 minutes.
Add eggs one at a time, mixing well after each addition until the dough is smooth and shiny.
Pipe the Éclairs:
Transfer the dough to a piping bag fitted with a large round tip.
Pipe 3-4 inch long strips onto the prepared baking sheet, leaving space between each.
Bake the Éclairs:
Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for an additional 15-20 minutes or until golden brown and crisp.
Turn off the oven, prop the oven door open slightly, and let the éclairs cool inside for 15 minutes to dry out.
Heat the Milk:
In a saucepan, heat the milk over medium heat until just steaming. Do not let it boil.
Whisk the Egg Mixture:
In a mixing bowl, whisk together egg yolks, sugar, and cornstarch until smooth and pale.
Temper the Eggs:
Gradually pour 1/2 cup of the hot milk into the egg mixture, whisking constantly to prevent curdling.
Cook the Pastry Cream:
Pour the egg mixture back into the saucepan and cook over medium heat, whisking constantly until the mixture thickens (5-7 minutes).
Finish the Cream:
Remove from heat and stir in butter and vanilla extract until smooth.
Cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming.
Chill in the refrigerator for 1 hour.
Heat the Cream:
In a small saucepan, heat the heavy cream until it begins to simmer.
Make the Ganache:
Pour the hot cream over the chopped chocolate in a bowl.
Let it sit for 2 minutes, then stir until smooth and glossy.
Stir in butter until fully incorporated.
Fill the Éclairs:
Once the pastry shells are completely cool, use a skewer to poke two holes at the bottom of each éclair.
Transfer the chilled pastry cream to a piping bag fitted with a small round tip.
Pipe the pastry cream into each éclair until filled.
Dip in Chocolate Glaze:
Dip the top of each éclair into the warm chocolate glaze.
Let excess chocolate drip off and place the éclairs on a wire rack to set.
Chill the Éclairs:
Refrigerate the assembled éclairs for 30 minutes to set the chocolate.
Serve:
Serve chilled or at room temperature.
Arrange the éclairs on a serving platter and dust lightly with powdered sugar for an elegant finish.
Serve alongside coffee or tea for a perfect afternoon treat.
Coffee Éclairs: Add 1 tbsp espresso powder to the pastry cream for a coffee-infused filling.
Nutty Éclairs: Sprinkle chopped hazelnuts or almonds over the chocolate glaze for added crunch.
Fruit-Filled Éclairs: Add a layer of fruit preserves or fresh berries inside the éclair before adding the pastry cream.
Chocolate Pastry Cream: Replace half the vanilla pastry cream with melted dark chocolate for a rich chocolate filling.
12 servings