Homemade Éclairs

Chocolate éclairs are one of the most beloved French pastries, celebrated for their delightful combination of textures and flavors. A delicate choux pastry filled with rich pastry cream and topped with a glossy chocolate glaze, these treats are not only a feast for the eyes but also a sublime indulgence for the palate. The allure of homemade pastries like chocolate éclairs lies in the craftsmanship involved; the process of creating these elegant desserts is as rewarding as the final product itself.

Indulge in these irresistible homemade chocolate éclairs that are sure to impress! With a perfectly puffed choux pastry filled with creamy, rich pastry cream and topped with a decadent chocolate glaze, these treats are the ultimate dessert delight. The recipe is simple and breaks down each step, making it easy to create these classic French delicacies right in your kitchen. Perfect for special occasions or just because! Enjoy your sweet creation and savor every bite!

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Ingredients

For the Choux Pastry:

1 cup (240ml) water

½ cup (115g) unsalted butter

1 cup (125g) all-purpose flour

1 teaspoon sugar

½ teaspoon salt

4 large eggs

For the Pastry Cream:

2 cups (480ml) whole milk

½ cup (100g) granulated sugar

4 large egg yolks

3 tablespoons cornstarch

2 tablespoons unsalted butter

1 teaspoon vanilla extract

For the Chocolate Glaze:

4 ounces (113g) semi-sweet chocolate, chopped

½ cup (120ml) heavy cream

1 teaspoon vanilla extract

Instructions

Prepare the Choux Pastry:

- In a medium saucepan, combine the water, butter, sugar, and salt. Bring to a boil over medium heat. Once boiling, remove from heat and add the flour all at once.

- Stir vigorously with a wooden spoon until the mixture comes together and pulls away from the sides of the pan. Allow to cool for a few minutes.

- Add the eggs one at a time, mixing well after each addition until fully incorporated and the dough is smooth and glossy.

Pipe the Éclairs:

- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

- Transfer the choux pastry to a piping bag fitted with a large round tip (or use a ziplock bag with the tip cut off).

- Pipe 4-5 inch long strips on the prepared baking sheet, spacing them about 2 inches apart.

Bake the Éclairs:

- Bake for 20-25 minutes, until puffed and golden brown. Avoid opening the oven during baking to prevent collapsing. Once done, turn off the oven and leave the éclairs inside for an additional 10 minutes to dry out.

Make the Pastry Cream:

- In a medium saucepan, heat the milk and half of the sugar until simmering.

- In a bowl, whisk together the egg yolks, cornstarch, and remaining sugar. Slowly pour in the hot milk, whisking continuously to temper the eggs.

- Return the mixture to the saucepan and heat over medium, whisking constantly until thickened. Remove from heat, stir in butter and vanilla, then cover with plastic wrap touching the surface to prevent a skin from forming. Chill in the fridge.

Prepare the Chocolate Glaze:

- In a small saucepan, heat the heavy cream until it just starts to simmer. Remove from heat and pour it over the chopped chocolate in a bowl. Let it sit for 1-2 minutes, then stir until smooth. Add vanilla extract and let cool slightly.

Assemble the Éclairs:

- Once the pastry cream is chilled, fill a piping bag with the cream and use a small round tip to inject the cream into each éclair from both ends.

- Dip the tops of the filled éclairs into the chocolate glaze, allow any excess to drip off, and place them on a wire rack to set.

Serve and Enjoy:

- Let the éclairs sit at room temperature for about 30 minutes before serving for the best texture. Enjoy your delectable homemade chocolate éclairs!

Prep Time: 45 minutes | Total Time: 1 hour 30 minutes | Servings: 12 éclairs