Chocolate Eclair Recipe
Recipe Video Above. These Homemade Eclairs are a scrumptious treat you can easily make following my step-by-step instructions. Classic French dessert recipe you'll be making again and again.
Servings 15 eclairs
For the pastry cream
- 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 tsp vanilla extract
For the chocolate glaze
- 150 grams (¾ cups (it depends on what size of chocolate chips you are using. ¾ cup is for the regular size)) chocolate chips
- 125 grams (½ cup plus 2 tsp) heavy cream
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 (See the video).
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.
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.* (See the notes)
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 (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.
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.
Combine the whipped butter with the milk and cornstarch mixture. Mix well and set aside.** (See the notes)
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 Wilton tip #32), pipe the pastry cream into the shells through each opening. (See the video for the details)
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.
* Don't open the oven during baking. Otherwise your Choux pastry won't rise and you'll have to start all over again.
**It's best if milk-cornstarch mixture and whipped butter are of the same temperature. If the milk is too hot, the cream may become too runny. It's not a problem though. If this happens, place the cream in a fridge for an hour or until it thickens.
Don't forget to try my Eclair Cake Recipe. Same great taste in a form of a cake.
---Nutritional Information Should Be Considered An Estimate---
---If you don’t follow the directions or skip the ingredient, I don't promise you'll get the same result as on pictures.---
---For exact measurements, I recommend using digital scales---
Serving: 1eclair | Calories: 297kcal | Carbohydrates: 24g | Protein: 4.6g | Fat: 20.7g | Saturated Fat: 12.8g | Cholesterol: 99mg | Sodium: 119mg | Potassium: 97mg | Fiber: 0.6g | Sugar: 13.1g | Calcium: 60mg | Iron: 0.9mg