BEST EVER CHOCOLATE ECLAIRS

These are the best ever foolproof Eclairs. They come out perfect every time. I'll show you step by step how to make these traditional French treats.

Ingredients:

– 250 ml (1 cup + 2 tsp) water – 70 grams (5 tbsp) butter – 150 grams (1 cup) all-purpose flour – 4 eggs – ⅛ teaspoon salt – 350 ml (1 ½ cup) cold milk – 30 grams (3 ¾ tbsp) corn starch – 100 grams (½ cup) sugar – 75 grams (⅓ cup) butter at room temperature – 200 ml (¾ cups + 2 tbsp) heavy whipping cream, cold – 1 teaspoon vanilla extract – 150 grams (¾ cups) chocolate chips – 125 grams (½ cup plus 2 tsp) heavy cream

1. Preheat the oven to 400 F and line two sheet pans with a parchment paper. 2. Add butter and bring to a boil one more time.In a medium non-stick pot combine water with salt and bring to a boil.

3. Add flour and whisk vigorously until no lumps remain and the batter thickens, about 1 minute.

4. 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

5. Using a pastry bag fitted with a large plain tip (I use Wilton #1A), 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.

6. Bake for 15 minutes. 7. 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.

8. In a small bowl dissolve a cornstarch in 3-4 tablespoons of milk. 9. To a small sauce pan add the remaining milk and bring to a simmer. Add 50 grams (¼ cup) of sugar and stir until sugar dissolves. 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.

10. In a large bowl beat the butter with the remaining 50 grams (¼ cup) of sugar and vanilla extract until the mixture turns almost white.

11. Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.

12. 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.

13. Using the tip of a small knife, cut 3 small Xs along the top of each pastry. Using a small tip (I used Wilton tip #32), pipe the pastry cream into the shells through each opening.

14. 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.  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.

Enjoy!

More recipes like this:

Mini Eclairs