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:
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan, combine water, butter, and salt. Bring to a boil over medium-high heat.
- 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.
- Transfer the dough to a mixing bowl and let it cool for 5 minutes.
- Add eggs, one at a time, beating well after each addition until smooth and glossy.
- 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.
- 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:
- In a medium saucepan, heat the milk over medium heat until steaming but not boiling.
- In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale and thick.
- Gradually whisk the hot milk into the egg mixture, then return the mixture to the saucepan.
- Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Remove from heat and stir in vanilla extract.
- 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:
- In a small saucepan, heat the cream until steaming but not boiling.
- 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:
- Slice each eclair shell in half horizontally.
- 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.
- Dip the top of each filled eclair into the chocolate ganache, allowing any excess to drip off.
- 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!