Description
Classic French chocolate éclairs featuring a crisp choux pastry filled with rich vanilla pastry cream and topped with a glossy chocolate glaze. This recipe blends traditional techniques to create elegant, delicious éclairs perfect for dessert or special occasions.
Ingredients
Scale
Pastry Cream Filling
- 2 cups whole milk
- 6 large egg yolks
- 2/3 cup (133 grams) granulated sugar
- 1/4 cup (32 grams) cornstarch
- 1 tablespoon unsalted butter (cold)
- 1 1/2 teaspoons vanilla extract
Choux Pastry
- 1 cup water
- 1 stick (113 grams) unsalted butter
- 1/2 teaspoon fine sea salt
- 1 1/2 teaspoons granulated sugar
- 1 cup (127 grams) all-purpose flour
- 3 to 4 large eggs, plus 1 additional egg for egg wash (at room temperature and divided)
Chocolate Glaze
- 2 ounces (57 grams) semisweet baking chocolate (finely chopped)
- 1/4 cup heavy whipping cream
- 1/4 teaspoon vanilla extract
- 2 teaspoons corn syrup (optional)
Instructions
- Make the filling: Pour the milk into a medium saucepan and warm over medium heat just until it begins to steam. In a separate bowl, whisk together egg yolks and sugar until pale and combined. Add cornstarch and whisk until smooth. Temper the egg mixture by gradually whisking in ladlefuls of hot milk, then combine all and return to saucepan. Cook over medium-high heat, whisking constantly, until thickened and just boiling. Remove from heat and stir in butter and vanilla. Strain into a bowl, cover with plastic wrap pressed to the surface, and chill at least 2 hours or overnight.
- Prepare the choux pastry: Preheat oven to 425°F and line a baking sheet with parchment. In a saucepan over medium-high heat, bring water, butter, salt, and sugar to a boil. Immediately remove from heat and vigorously whisk in all flour at once. Return to heat and cook for about 30 seconds until dough forms a ball and sticks to the pan bottom slightly.
- Mix the dough: Transfer dough to mixer bowl. Beat at medium speed for 30 seconds. Add 3 eggs one at a time, mixing well after each addition, until dough is smooth, glossy, and forms a ‘V’ shape ribbon when lifted. If too thick, gradually add the 4th egg until the desired consistency is reached.
- Pipe the éclairs: Fit a pastry bag with a large plain tip and pipe 10-12 logs about 1-inch wide and 4-inches long on the parchment. Whisk remaining egg with 2 teaspoons water and brush over the dough. Smooth any rough spots gently with fingers.
- Bake the pastry: Bake for 15 minutes at 425°F. Reduce heat to 375°F, rotate pan, and bake for another 25 minutes until puffed and golden. Cool completely on the pan.
- Optional make-ahead step: Freeze cooled éclairs until hardened, store airtight for up to 1 month. Thaw and warm briefly in a 350°F oven before glazing and filling.
- Prepare chocolate glaze: Place chopped chocolate in heatproof bowl. Microwave cream until boiling (about 30 seconds). Pour cream over chocolate and stir until smooth. Stir in vanilla and corn syrup.
- Assemble éclairs: Slice each éclair horizontally. Dip top halves into chocolate glaze, let excess drip off, set glazed side up to set. Fill bottom halves with chilled pastry cream using a spoon or pastry bag. Once glaze is set, sandwich tops onto filled bases. Serve immediately or refrigerate up to 2 days.
Notes
- Make sure to keep butter cold when adding to pastry cream for a smooth texture.
- Egg temperature impacts dough consistency, so use room temperature eggs for best results.
- Freezing baked shells can save time; just reheat before filling to refresh texture.
- Corn syrup in glaze helps prevent chocolate from seizing and adds shine but can be omitted if unavailable.
- Serve éclairs chilled or at room temperature for best flavor.
