Smooth and silky cream inside of a tender choux dough and covered with a rich dark chocolate. This chocolate eclair is an ultimate pleasure.
Chocolate Eclair Recipe
Today’s recipe is a blast from the past. Well, at least from my past. Although today, you’ll find chocolate eclairs in any bakery, when I was a little kid, this decadent dessert was a rare treat.
My chocolate eclair recipe is anything but ordinary. Think of the adjectives to describe a dessert of your dreams and you’ll find all of these words in these simple yet sophisticated eclairs.
You already got the idea, right?:) I’m a huge fan of eclairs. Given that they are covered with rich dark chocolate glaze, they officially take a top place in my favourite desserts rating.
Remember how good is my French Dacquoise Cake With Mascarpone Whipped Cream? Well, these Eclairs are on the same level of deliciousness.
These homemade chocolate eclairs are light and so addicting. It’s hard to resist the temptation to eat the whole batch.
At first, the process might seem complicated. But believe me, it is easy as a pie. Once you get the hang of it, you’ll be making these chocolate eclairs like a pastry chef.
- 250 ml water (1 cup + 2 teaspoons)
- 70 grams butter (5/8 cup or 5 tablespoons)
- 150 grams flour (1 cup)
- 4 eggs
- pinch of salt
- 350 ml cold milk (1½ cup)
- 30 grams corn starch (3¾ tablespoons)
- 100 grams sugar (1/2 cup sugar)
- 75 grams butter at a room temperature (1/3 cup)
- 200 ml cold heavy whipping cream (3/4 cups + 2 tablespoons)
- 1 teaspoon vanilla extract
- 150 grams chocolate chips (3/4 cups (it depends on what size of chocolate chips you are using. ¾ cup is for regular size))
- 125 grams heavy whipping cream (1/2 cup plus 2 teaspoons)
- Combine water with salt, bring to a boil, add butter and bring to a boil one more time.
- Add the flour and whisk vigorously until no lumps remain.
- Reduce the heat to minimal and keep whisking until the mixture thickens, about 1 minute.* (See the notes).
- Off the heat and adding one egg at a time, keep whisking the mixture until all eggs are incorporated and the batter is of the smooth consistency.
- Preheat the oven to 400 F.
- Line a sheet pan with parchment paper.
- Using a pastry bag fitted with a large plain tip, pipe fat lengths of dough (about ¾ - 1 inch thick and 4 inches long) onto the lined baking sheet, leaving 1 inch of space between them. 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.
- Important: - Don't open the oven while baking.
- Dissolve a cornstarch in 3-4 tablespoons of milk.
- Bring the remaining milk to a simmer, add 50 grams of sugar.
- When the milk starts to boil, add a dissolved cornstarch and whisk until no lumps remain.
- Remove from the heat and cool.
- Using the electric mixer, beat the butter with the remaining 50 grams of sugar and vanilla extract until the mixture turns almost white.
- Combine the butter with the milk and cornstarch mixture. Mix well. 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 (I used #32 Wilton tip), pipe the pastry cream into the shells through each opening.
- 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 with a cream in a microwave for about 30 seconds and whisk until smooth.
- Remove from the heat and slightly cool.
- Dip the top of each eclair into the chocolate glaze and set aside to allow the glaze to harden.
*For exact measurements, I recommend using digital scales.
*For mixing the batter, you can use a hand whisk or I found a wooden spoon to work even better.
*If your cream ends up being too runny, place it in the fridge for an hour or until it thickens.
*You'll likely have leftovers of the cream and chocolate glaze. So you can either increase the amount of batter to make a double batch of eclairs (believe me, they'll go really fast), or divide all the ingredients for cream and glaze in half.
Are you drooling yet? Me – yes, even by looking at these beauties.
I hope you’ll make this dessert real soon and let me know how it came out:)
And if you want to try a quicker version of eclairs, try my Mini Chocolate Eclairs with Mascarpone Cream. Easy to make and so delicious!
If you make this recipe, don’t forget to snap a picture and post it on Instagram with a hashtag #lavenderandmacarons. I’d love to see your creations.
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