Chocolate Eclairs

Chocolate eclairs are classic French pastries consisting of light, crispy choux pastry filled with a rich vanilla custard and topped with a decadent chocolate ganache. Follow this step-by-step recipe to create these delightful treats at home.

Ingredients

For the Choux Pastry:

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

For the Vanilla Custard Filling:

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

For the Chocolate Ganache:

• 1/2 cup heavy cream
• 1 cup semisweet chocolate chips
• 1 tablespoon unsalted butter

Instructions

1. Make the Choux Pastry:

• Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
• In a medium saucepan, combine the butter, water, and salt. Bring to a boil over medium-high heat.
• Remove from heat and quickly stir in the flour until it forms a ball of dough that pulls away from the sides of the pan.
• Transfer the dough to a mixing bowl and let it cool for 5 minutes.
• Add the eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.

2. Pipe and Bake the Eclairs:

• Transfer the choux pastry dough into a piping bag fitted with a large round tip (or you can use a zip-top bag with a corner cut off).
• Pipe 4-inch long strips onto the prepared baking sheet, spacing them about 2 inches apart.
• Bake in the preheated oven for 15 minutes, then reduce the oven temperature to 350°F (175°C) and bake for an additional 20-25 minutes, or until the eclairs are golden brown and puffed up.
• Remove from the oven and let them cool completely on a wire rack.

3. Make the Vanilla Custard Filling:

• In a medium saucepan, heat the milk until it just begins to simmer. Remove from heat.
• In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth and pale.
• Gradually pour the hot milk into the egg mixture, whisking constantly.
• Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and bubbling.
• Remove from heat and stir in the vanilla extract.
• Transfer the custard to a bowl and cover with plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until completely chilled.

4. Fill the Eclairs:

• Once the eclairs and custard are cooled, use a sharp knife to make a small slit along one side of each eclair.
• Fill a piping bag fitted with a small round tip (or use a zip-top bag with a corner cut off) with the chilled custard.
• Pipe the custard into each eclair until they feel pleasantly filled.

5. Make the Chocolate Ganache:

• In a small saucepan, heat the heavy cream until it just begins to simmer.
• Remove from heat and add the chocolate chips and butter.
• Let it sit for 1-2 minutes, then stir until smooth and glossy.

6. Glaze the Eclairs:

• Dip the tops of each filled eclair into the warm chocolate ganache, allowing any excess ganache to drip off.
• Place the glazed eclairs on a wire rack set over a baking sheet to catch drips.
• Allow the ganache to set for 10-15 minutes before serving.

Tips for Perfect Chocolate Eclairs

1. Pastry Consistency: The choux pastry dough should be thick enough to hold its shape when piped but still be smooth and pipeable. Adjust the flour or egg amount if needed.
2. Filling Technique: Be gentle when filling the eclairs to avoid overfilling or bursting the pastry shells.
3. Chocolate Ganache: For a shinier ganache, add a tablespoon of corn syrup or glucose syrup when melting the chocolate.
4. Storage: Eclairs are best served fresh on the day they are filled. If storing, keep them refrigerated and consume within 1-2 days for optimal taste and texture.
5. Variations: Experiment with different fillings such as whipped cream, pastry cream flavored with coffee or liqueur, or even fruit preserves.

Enjoy these homemade chocolate eclairs as a decadent dessert that will impress friends and family with its light pastry, creamy filling, and rich chocolate topping!