There’s something enchanting about watching delicate pastries come to life in the kitchen. I still remember the first time I tried my hand at making eclairs. The soft, airy choux pastry puffing up beautifully in the oven was like witnessing magic unfold. It was a rainy afternoon, and I was inspired by a baking show featuring French desserts. I decided to create my own version of chocolate eclairs, filled with silky pastry cream and glazed with rich chocolate. Each bite was a delightful experience, and I knew I had to share this recipe!
Ingredients
For the Choux Pastry:
1 cup water
½ cup unsalted butter
1 cup all-purpose flour
½ teaspoon salt
4 large eggs
For the Pastry Cream:
2 cups whole milk
½ cup granulated sugar
4 large egg yolks
½ cup cornstarch
1 teaspoon vanilla extract
2 tablespoons unsalted butter
For the Chocolate Glaze:
4 ounces semi-sweet chocolate, chopped
2 tablespoons unsalted butter
Instructions
To start, preheat your oven to 425°F (220°C). Line two baking sheets with parchment paper. You can use a piping bag, or a plastic zip bag with the corner snipped off, for easy piping of the dough.
In a medium saucepan, combine the water and butter. Heat over medium until the butter melts completely. Once it reaches a gentle boil, remove from heat and add the flour and salt all at once. Stir vigorously with a wooden spoon until a dough forms and pulls away from the sides of the pan.
Let the mixture cool for about 5 minutes. Then, add the eggs one at a time, mixing well after each addition until the batter is smooth and glossy. You may not need all of the eggs, so add them until the batter is thick but can hold its shape when piped.
Transfer the choux pastry to the piping bag. Pipe 4-inch long strips onto the prepared baking sheets, leaving a couple of inches between each one. Bake in the preheated oven for 20-25 minutes until they are puffed up and golden brown. Do not open the oven door during the first 20 minutes or they may collapse. Once baked, turn off the oven and leave the eclairs inside for an additional 10 minutes to dry out.
While the eclairs cool, prepare the pastry cream. In a saucepan, heat the milk and half of the sugar over medium heat until steaming. In a separate bowl, whisk together the egg yolks, cornstarch, and the remaining sugar until smooth. Gradually pour the hot milk mixture into the egg mixture, whisking constantly to temper the eggs.
Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and bubbles. Remove from heat, stir in vanilla and butter, then transfer to a bowl. Cover with plastic wrap directly on the surface to prevent a skin from forming, and refrigerate until chilled.
Once the eclairs are completely cool, use a sharp knife to make a small slit on the side of each. Fill a piping bag with the chilled pastry cream and pipe it into each éclair until you feel a slight resistance.
Now for the chocolate glaze! In a heatproof bowl, combine the chopped chocolate and butter. Melt them together in the microwave in short bursts, stirring in between until smooth. Dip the top of each filled éclair into the chocolate glaze, allowing any excess to drip off.
Finally, let the glaze set for a few minutes before serving. These eclairs are best enjoyed fresh but can be stored in the refrigerator for a couple of days. Each bite is a burst of creaminess encased in a light and airy pastry, making them perfect for any special occasion or a delightful treat just for you!