For the Pastry Cream Filling:
- 2 cups of whole milk
- 1/2 cup of granulated sugar
- 1/4 cup of cornstarch
- 4 large egg yolks
- 1/4 cup of unsalted butter
- 1 teaspoon of pure vanilla extract
For the Chocolate Glaze:
- 1/2 cup of heavy cream
- 4 ounces of semisweet chocolate, chopped
- 2 tablespoons of unsalted butter
Directions for Chocolate Eclairs
Making the Choux Pastry:
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Boil Butter and Water: In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium heat.
- Add Flour: Remove from heat and add the flour all at once. Stir vigorously until the mixture forms a ball and pulls away from the sides of the pan.
- Cool Slightly: Let the dough cool for 5 minutes. Transfer it to a mixing bowl.
- Add Eggs: Add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
- Pipe the Dough: Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 10 minutes at 425°F (220°C), then reduce the oven temperature to 375°F (190°C) and bake for an additional 20-25 minutes until the eclairs are puffed and golden brown. Cool completely on a wire rack.
Making the Pastry Cream Filling:
- Heat Milk: In a medium saucepan, heat the milk over medium heat until it begins to simmer.
- Mix Dry Ingredients: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
- Temper the Eggs: Gradually whisk a small amount of the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook the Cream: Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
- Add Butter and Vanilla: Stir in the butter and vanilla extract until smooth. Pour the pastry cream into a bowl, cover with plastic wrap (pressing it directly onto the surface to prevent a skin from forming), and chill in the refrigerator for at least 2 hours.
Making the Chocolate Glaze:
- Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
- Melt Chocolate: Place the chopped chocolate in a heatproof bowl. Pour the hot cream over the chocolate and let sit for 1 minute, then stir until smooth. Add the butter and stir until melted and combined.
Assembling the Eclairs:
- Fill the Eclairs: Once the choux pastry shells are completely cool, use a small pastry bag fitted with a round tip to fill each shell with the chilled pastry cream.
- Dip in Chocolate: Dip the tops of the filled eclairs into the chocolate glaze, allowing any excess to drip off. Place the eclairs on a wire rack and let the chocolate set before serving.
Kitchen Equipment Needed
- Medium saucepan
- Mixing bowls
- Whisk
- Wooden spoon
- Piping bags with round tips
- Baking sheet
- Parchment paper
- Wire rack
- Heatproof bowl
Storing Leftovers
Store any leftover eclairs in an airtight container in the refrigerator for up to 3 days. The choux pastry may lose some of its crispness, but the eclairs will still be delicious. For best results, assemble the eclairs shortly before serving.
Recipe Notes and Tips
- Make-Ahead: The choux pastry shells and pastry cream can be made a day in advance. Store the pastry shells in an airtight container at room temperature and the pastry cream in the refrigerator.
- Flavor Variations: Try adding different flavors to the pastry cream, such as coffee, hazelnut, or almond extract. You can also top the eclairs with white chocolate or caramel glaze for a different twist.
- Perfect Choux: For perfect choux pastry, make sure to cook the dough thoroughly before adding the eggs and bake the shells until they are completely dry to prevent them from collapsing.
