How to Make Chocolate Eclair

Chocolate eclairs are a delightful pastry known for their light, crispy shells filled with creamy pastry cream and topped with a rich chocolate ganache. This classic French dessert is beloved for its combination of textures and flavors, making it a perfect choice for any special occasion or as a sweet treat.

Ingredients for Chocolate Eclair

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1/4 tsp salt
• 1 cup all-purpose flour
• 4 large eggs

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 4 large egg yolks
• 1/4 cup cornstarch
• 1 tsp vanilla extract

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semi-sweet chocolate chips
• 1 tbsp unsalted butter

How to Make Chocolate Eclair

Making the Choux Pastry:

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat.
3. Reduce heat to low and add flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl and let it cool for 5 minutes.
5. Add eggs, one at a time, beating well after each addition until smooth and glossy.
6. Transfer the dough to a pastry bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each for expansion.
7. Bake for 15 minutes at 400°F (200°C), then reduce heat to 350°F (175°C) and bake for an additional 20 minutes or until golden brown and crisp. Remove from oven and let cool completely on a wire rack.

Making the Pastry Cream:

1. In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
2. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and thick.
3. Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
4. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract.
5. Transfer the pastry cream to a bowl and press a piece of plastic wrap directly onto the surface to prevent a skin from forming. Chill in the refrigerator until cold.

Making the Chocolate Ganache:

1. In a small saucepan, heat the cream until steaming but not boiling.
2. Remove from heat and add chocolate chips and butter. Let sit for 1-2 minutes, then stir until smooth and glossy.

Assembling the Chocolate Eclairs:

1. Slice each eclair shell in half horizontally.
2. Fill a pastry bag fitted with a small round tip with the chilled pastry cream. Pipe the cream into the bottom half of each eclair shell.
3. Dip the top of each filled eclair into the chocolate ganache, allowing any excess to drip off.
4. Place the dipped eclairs on a wire rack and let the ganache set for 10-15 minutes before serving.

About the Main Ingredients

• Choux Pastry: Known for its light and airy texture, choux pastry puffs up beautifully when baked, creating the perfect shell for eclairs.
• Pastry Cream: A rich, creamy custard made with milk, egg yolks, and vanilla, pastry cream is the classic filling for eclairs, providing a smooth and decadent interior.
• Chocolate Ganache: Made from chocolate and cream, ganache adds a luxurious finishing touch to eclairs, providing a glossy chocolate coating that balances the sweetness of the pastry cream.

Enjoy these homemade chocolate eclairs as a delightful dessert or treat for any occasion!