CHOCOLATE ECLAIRS RECIPE

This easy chocolate eclairs recipe recipe is packed with incredible flavor and simple to prepare. Perfect for family meals or special occasions!

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

For the Choux Pastry
1 cup +
2 tsp) water
grams butter 5 tbsp
grams all-purpose flour 1 cup
eggs
/8 tsp salt
For the pastry cream
ml cold milk 1 1/2 cup
grams corn starch 3 3/4 tbsp
grams sugar 1/2 cup
grams butter at room temperature 1/3 cup
3/4 cups +
2 tbsp) heavy whipping cream cold
tsp vanilla extract
For the chocolate glaze
grams ) chocolate chips 3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size
1/2 cup plus
2 tsp) heavy cream
Instructions
Prepare the choux batter:
Preheat the oven to 400 F and line two sheet pans with a parchment paper.
In a medium non-stick pot combine water with salt and bring to a boil.
Add butter and bring to a boil one more time.
Add flour and whisk vigorously until no lumps remain and the batter thickens about 1 minute.
Remove pot from the heat and let the batter cool for 5 minute.
Whisk in the first egg and mix with a wooden spoon until the egg is fully incorporated into the batter with no white lumps. Continue whisking in the remaining eggs one at a time
Using a pastry bag fitted with a large plain tip , pipe fat lengths of dough onto the lined baking sheet, leaving 1 inch of space between them. I use Wilton #1A
Bake for 15 minutes.
Without opening the oven door reduce the temperature to 340 F and bake for another 15-20 minutes until eclairs are light golden brown. Remove from the oven and cool on the wire rack.
Prepare the pastry cream:
In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk.
To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams of sugar and stir until sugar dissolves. 1/4 cup
When milk starts to boil add a dissolved cornstarch and whisk until no lumps remain. Remove from the heat and cool until just slightly warm or completely cold.
In a large bowl beat the butter with the remaining 50 grams of sugar and vanilla extract until the mixture turns almost white. 1/4 cup
Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.
In a large bowl and using the electric mixer beat the heavy whipping cream until soft peaks form. Fold whipped cream into the butter and milk cream.
Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip , pipe the pastry cream into the shells through each opening. I used Wilton tip #32
For the chocolate glaze:
Melt the chocolate chips and heavy whipping cream in a medium saucepan set over a pot with about 1 inch of boiling water. Whisk until the mixture is nice and smooth. Alternatively you can heat chocolate and cream in a microwave for about 30 seconds and whisk until smooth.
Remove from the heat and cool for a few minutes.
Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.

Method

My classic choux pastry troubleshooting post is one of the most popular posts on my blog, and I’ve had many readers ask me for a follow up post dedicated to classic eclairs. It’s been a long time coming, but here it is! However, I do encourage you to read my choux pastry troubleshooting recipe post first for a detailed and comprehensive guide on how to make perfect choux pastry and how to fix any shortcomings with the dough. It’ll help you troubleshoot common issues that you may encounter when making eclairs or any choux pastry dessert.