Chocolate Éclairs are a classic French pastry made from choux dough filled with creamy pastry cream and topped with a rich chocolate glaze. These delightful treats are perfect for special occasions or as an indulgent dessert.

Ingredients

For the Choux Pastry:

• 1 cup water
• 1/2 cup unsalted butter
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 4 large eggs

For the Pastry Cream:

• 2 cups whole milk
• 1/2 cup granulated sugar
• 1/4 cup cornstarch
• 4 large egg yolks
• 1 teaspoon vanilla extract
• 2 tablespoons unsalted butter

For the Chocolate Glaze:

• 4 oz semi-sweet chocolate (chopped)
• 1/2 cup heavy cream
• 1 tablespoon unsalted butter

Timing

Making Chocolate Éclairs takes about 30 minutes for preparation, 30 minutes for baking, and at least 2 hours for chilling.

Instructions

Step 1: Prepare the Choux Pastry

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Boil Water and Butter: In a medium saucepan, combine the water and butter. Bring to a boil over medium heat.
3. Add Flour and Salt: Remove from heat and stir in the flour and salt until a smooth dough forms.
4. Incorporate Eggs: Let the dough cool for a few minutes, then add the eggs one at a time, mixing well after each addition until the dough is smooth and glossy.
5. Pipe Éclairs: Transfer the dough to a piping bag fitted with a large round tip. Pipe long strips (about 4 inches) onto the prepared baking sheet, leaving space between each éclair.
6. Bake: Bake in the preheated oven for 25-30 minutes until golden brown and puffed. Do not open the oven door during baking. Once done, remove from the oven and let cool completely on a wire rack.

Step 2: Make the Pastry Cream

1. Heat Milk: In a saucepan, heat the milk over medium heat until it begins to steam (but not boil).
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Temper the Eggs: Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs.
4. Thicken Cream: Return the mixture to the saucepan and cook over medium heat, whisking constantly until it thickens and bubbles. Remove from heat and stir in the vanilla extract and butter.
5. Cool Pastry Cream: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing it directly on the surface to prevent a skin from forming), and let it cool completely.

Step 3: Fill the Éclairs

1. Prepare Éclairs: Once the choux pastries are cool, use a sharp knife to make a small slit in the side of each éclair.
2. Fill with Pastry Cream: Fill a piping bag with the cooled pastry cream and pipe it into each éclair through the slit until filled.

Step 4: Make the Chocolate Glaze

1. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
2. Melt Chocolate: Remove from heat and add the chopped chocolate and butter. Let sit for a minute, then stir until smooth and glossy.

Step 5: Assemble and Serve

1. Glaze Éclairs: Dip the top of each filled éclair into the chocolate glaze or drizzle it over the éclairs.
2. Chill and Serve: Place the éclairs in the refrigerator for about 30 minutes to set the glaze. Serve chilled or at room temperature.

Nutritional Information

Here’s a quick overview of the nutritional content of Chocolate Éclairs (per éclair, based on 12 servings):

Nutrient	Amount per Éclair
Calories	250
Protein	4g
Fat	15g
Carbohydrates	27g
Fiber	1g
Sugar	10g

Tips for Customization

• Flavor Variations: Add a splash of almond extract or coffee to the pastry cream for a different flavor profile.
• Toppings: Consider adding sprinkles or crushed nuts on top of the chocolate glaze for added texture.
• Mini Éclairs: Pipe smaller strips to create mini éclairs for bite-sized treats.

Conclusion

Chocolate Éclairs are a classic and elegant dessert that combines light choux pastry, rich pastry cream, and decadent chocolate glaze. These delightful treats are sure to impress at any gathering or celebration. Enjoy this delightful recipe!