Homemade Éclairs

Chocolate éclairs are a timeless classic of French pastry, celebrated for their delicate texture and rich flavors. These elongated pastries, filled with a luscious cream and topped with a glossy chocolate glaze, have enchanted dessert lovers for generations. The appeal of homemade éclairs extends beyond their impressive appearance; the satisfaction derived from mastering this sophisticated delicacy is unparalleled. While they might seem intimidating at first, with a bit of patience and practice, anyone can create these heavenly treats in their own kitchen.

Discover the art of making heavenly chocolate éclairs at home with this detailed recipe. From crafting the light and airy choux pastry to creating a rich pastry cream and finishing with a glossy chocolate glaze, each step brings you closer to a delightful French dessert classic. Perfect for special occasions or a sweet treat, these éclairs are sure to impress. Embrace the challenge and enjoy the satisfaction of creating these delicious pastries.

Print Recipe Pin Recipe

Ingredients

For the Choux Pastry:

1 cup water

1/2 cup unsalted butter

1 cup all-purpose flour

1/4 teaspoon salt

1 cup eggs (about 4 large)

For the Pastry Cream:

2 cups whole milk

1/2 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

4 large egg yolks

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Glaze:

4 ounces semisweet chocolate, chopped

2 tablespoons unsalted butter

Instructions

Making the Choux Pastry:

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a medium saucepan, combine water and butter over medium heat. Stir until butter melts completely.

Add flour and salt to the saucepan all at once and stir vigorously with a wooden spoon until the dough forms a ball that pulls away from the sides of the pan, approximately 1-2 minutes.

Remove from heat and let it cool for 5 minutes. Then, beat in the eggs one at a time, fully incorporating each egg before adding the next. The mixture should be smooth and glossy.

Transfer the choux pastry 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 in the preheated oven for 20-25 minutes, until they are puffed, golden, and firm to the touch. Allow to cool completely on a wire rack before filling.

Preparing the Pastry Cream:

In a medium saucepan, heat milk over medium heat until just boiling.

In a separate bowl, whisk together sugar, cornstarch, and salt. Then whisk in the egg yolks until smooth.

Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs. Pour this mixture back into the saucepan.

Cook over medium heat, stirring constantly until it thickens and bubbles, about 3-5 minutes. Remove from heat and stir in butter and vanilla extract. Transfer to a bowl, cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until cold.

Making the Chocolate Glaze:

In a heatproof bowl over a pot of simmering water, combine chopped chocolate and butter. Stir until melted and smooth. Remove from heat and let cool slightly.

Assembling the Éclairs:

Once the choux pastries are cool, carefully slice them open lengthwise or use a piping tip to create an opening.

Fill each éclair with chilled pastry cream using a piping bag.

Dip the top of each filled éclair in the chocolate glaze, allowing any excess to drip off. Place the finished éclairs on a wire rack.

Serving:

Chill in the refrigerator for about 30 minutes before serving to set the glaze. Enjoy your heavenly chocolate éclairs with a cup of coffee or tea!

Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 Éclairs