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Classic Chocolate Éclairs
Traditional dish · French
A quintessential French pastry featuring light choux dough filled with rich pastry cream and topped with a glossy chocolate glaze.
Ingredients
- All-purpose flour1 cup
- Unsalted butter1/2 cup
- Water1 cup
- Eggs4 large
- Salt1/4 teaspoon
- Granulated sugar1 tablespoon
- Milk2 cups
- Cornstarch1/4 cup
- Egg yolks4 large
- Vanilla extract1 teaspoon
- Semi-sweet chocolate chips4 ounces
- Heavy cream1/4 cup
Steps
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
In a saucepan, combine water, butter, salt, and granulated sugar. Bring to a boil over medium heat.
- 3
Remove from heat and add flour all at once. Stir vigorously until a smooth ball of dough forms.
- 4
Return to low heat and cook, stirring constantly, for 1-2 minutes to dry out the dough.
- 5
Transfer dough to a mixing bowl. Let cool for 5 minutes. Beat in eggs one at a time until fully incorporated and dough is smooth and glossy.
- 6
Transfer dough to a piping bag fitted with a large star tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between them.
- 7
Bake for 20 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 20-25 minutes, or until golden brown and puffed.
- 8
Turn off oven, prop door open slightly, and let éclairs dry for 10 minutes.
- 9
While éclairs bake, prepare pastry cream: Whisk together milk, sugar, and cornstarch in a saucepan. Cook over medium heat, stirring, until thickened.
- 10
In a separate bowl, whisk egg yolks. Temper yolks by gradually whisking in some of the hot milk mixture. Pour tempered yolks back into the saucepan.
- 11
Cook, stirring constantly, until pastry cream is thick and smooth. Remove from heat, stir in vanilla extract. Cover with plastic wrap, pressing directly onto the surface, and chill completely.
- 12
Prepare chocolate glaze: Melt chocolate chips with heavy cream in a heatproof bowl set over simmering water, or in the microwave in short bursts. Stir until smooth.
- 13
Once éclairs are cool, slice them horizontally. Fill the bottom half with chilled pastry cream using a piping bag or spoon.
- 14
Place the top half back on, then dip the top into the chocolate glaze. Let set before serving.
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