Classic French Chocolate Éclair Recipe
Chocolate éclairs are a classic dessert crafted from choux pastry shells filled with vanilla cream and topped with a semisweet chocolate glaze.
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Instructions
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Preheat oven to 425 F and line two large baking sheets with parchment.
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In a saucepan, boil butter, water, and salt. Add flour, then stir vigorously over medium-low heat for 3-4 minutes until the dough forms a ball and dries slightly.
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Transfer dough to a mixer; cool slightly. Beat in eggs one at a time until smooth.
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Pipe twelve 4-inch lengths of dough onto the prepared sheets.
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Bake one sheet at 425 F for 10-12 minutes, then reduce to 375 F for 16-18 minutes until golden and hollow. Cool shells on a wire rack for 20 minutes; reheat oven to 425 F for the second batch.
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For the pastry cream, warm milk in a saucepan. Whisk egg yolks, sugar, and cornstarch. Slowly add warm milk to the yolk mixture, whisking constantly.
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Return mixture to saucepan and cook over medium heat, whisking for about 3.5 minutes until thickened. Stir in vanilla, then cover the surface with plastic wrap and chill until cold.
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For the chocolate glaze, combine chopped chocolate in a bowl. Heat heavy cream until just boiling, pour over chocolate, and stir until smooth after 1 minute. Let cool at room temperature.
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Poke three holes in the bottom of each cooled éclair shell. Whisk the chilled pastry cream, then pipe about 4 tablespoons into each shell until full.
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Spread or dip the top of each filled éclair with chocolate glaze. Chill for 30 minutes to set.