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Delicious chocolate éclairs filled with rich chocolate pastry cream and topped with a glossy chocolate glaze, arranged on a decorative plate

Chocolate Éclairs Recipe

Enjoy the delicious pleasure of making your own chocolaty Eclairs made with freshly-made choux pastry. filled with a delicious vanilla pastry cream and covered in a chocolate-y rich glaze.

  • Total Time: 3 hours 45 minutes
  • Yield: 12 Chocolate Eclairs 1x

Ingredients

Scale

For the Filling:

  • 2 cups of whole milk
  • 1/2 vanilla bean
  • 6 egg yolks
  • 2/3 cup of granulated sugar
  • 1/4 cup cornstarch
  • 1 tablespoon cold, unsalted butter

For the Choux Pastry:

  • 1 cup of water
  • 1 cup unsalted butter
  • 1 1/2 teaspoons of sugar granulated
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • Three eggs large (plus one extra egg if you need it)

For the Chocolate Glaze:

 

  • Half cup whipping cream heavy in consistency
  • 4 ounces semisweet chocolate chips

Instructions

  1. make up your Pastry Cream In a medium-sized saucepan, combine the vanilla bean with milk making sure it comes to a simmer over moderate temperature. Remove the heat from the stove and let it sit for fifteen minutes. The vanilla bean pod should be removed.
  2. Whisk Eggs and sugar In a mixing bowl, mix egg yolks with sugar until it is fluffy and light. Add the cornstarch, and whisk until it is smooth. Gradually add the milk mixture that is hot.
  3. Cook the cream pour the cream back to the saucepan and cook on medium-high heat. Whisking continuously until it becomes thicker, around three to five minutes. Add the butter that is cold until it melts. Transfer the mixture into the bowl covered with plastic wrap, then set aside to chill for minimum 2 hours.
  4. Create your own Choux Pastry Prepare the oven to 425 degrees F (220degC) and then line an oven pan with parchment. In a pan, combine sugar, butter, water and salt. Then bring to a simmer. Pour in all the flour in one go, stirring vigorously until the mixture is well-coated. Cook for approximately an extra 30-seconds.
  5. Incorporate the eggs Mixture into a stand mixer and mix in eggs one at one time until the dough is smooth and shiny.
  6. The Eclairs can be piped Fill an empty pastry bag with choux dough, then pipe four-inch lines on baking sheets. Smooth any bumps using wet fingers.
  7. Bake Bake for 15 minutes at 425degF. After that, lower the temperature to 350degF (190degC) then Bake for approximately an extra 25 minutes, until golden brown. Make holes in the bottom of the pans to let steam escape, then allow to cool completely.
  8. The Eclairs With the pastry brush, line each shell with cold pastry cream.
  9. Create chocolate Glaze The recipe is to heat the cream to the point that it starts to bubble Then add the chocolate and mix until it is smooth. Then, dip the tops of filled eclairs in the glaze and allow them to dry.

Notes

  • Incorporate an additional egg If the dough is very dense.
  • It should appear firm but not sloppy. Adjust the consistency if needed.
  • Use a big star tip for pipetting to create the classic eclair texture.
  • Do not open the oven’s door in the course of baking to prevent it from collapsing.
  • Poke holes into baked shells to ensure they stay crisp.
  • Author: Ola Recipes
  • Prep Time: 35 minutes
  • Cook Time: 10 minutes

Nutrition

  • Serving Size: 1 Eclair
  • Calories: 329
  • Sugar: 17g
  • Sodium: 141mg
  • Fat: 21g
  • Saturated Fat: 12g
  • Unsaturated Fat: 6g
  • Trans Fat: 0.4g
  • Carbohydrates: 30g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 183mg

Find it online: https://olarecipes.com/recipes-homemade-chocolate-eclairs-french-pastry/

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