Classic Éclairs with Cream Filling and Chocolate Glaze Recipe

Classic Éclairs with Cream Filling and Chocolate Glaze Recipe

Éclairs are a classic French pastry made from choux dough, filled with a creamy custard, and topped with a rich chocolate glaze. Here’s a step-by-step recipe to make them at home.

Ingredients

For the Choux Pastry:

• 1/2 cup (120ml) water
• 1/2 cup (120ml) whole milk
• 1/2 cup (115g) unsalted butter
• 1/4 tsp salt
• 1 tbsp granulated sugar
• 1 cup (125g) all-purpose flour
• 4 large eggs

For the Cream Filling (Pastry Cream):

• 2 cups (480ml) whole milk
• 1/2 cup (100g) granulated sugar
• 4 large egg yolks
• 1/4 cup (30g) cornstarch
• 1 tsp vanilla extract
• 2 tbsp unsalted butter

For the Chocolate Glaze:

• 4 oz (115g) semi-sweet or dark chocolate, chopped
• 1/2 cup (120ml) heavy cream
• 1 tbsp unsalted butter
• 1 tbsp light corn syrup (optional, for shine)

Instructions

1. Make the Choux Pastry:

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a medium saucepan, combine water, milk, butter, salt, and sugar. Bring to a boil over medium heat.
3. Remove from heat and add the flour all at once. Stir vigorously with a wooden spoon until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. Transfer the dough to a mixing bowl. Let it cool for 5 minutes.
5. Add the eggs one at a time, mixing well after each addition, until the dough is smooth and glossy.
6. Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch (10cm) logs onto the prepared baking sheet, leaving space between them.
7. Bake for 25-30 minutes, or until golden brown and puffed. Do not open the oven during baking. Once done, turn off the oven, crack the door open, and let the éclairs cool inside for 10 minutes to prevent collapsing.

2. Make the Pastry Cream:

1. In a medium saucepan, heat the milk over medium heat until it just begins to simmer.
2. In a separate bowl, whisk together the sugar, egg yolks, and cornstarch until smooth.
3. Slowly pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
4. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until it thickens and comes to a boil.
5. Remove from heat and stir in the vanilla extract and butter. Strain the pastry cream through a fine-mesh sieve into a bowl.
6. Cover with plastic wrap, pressing it directly onto the surface of the cream to prevent a skin from forming. Chill in the refrigerator for at least 2 hours.

3. Make the Chocolate Glaze:

1. Place the chopped chocolate in a heatproof bowl.
2. In a small saucepan, heat the heavy cream until it just begins to simmer. Pour the hot cream over the chocolate and let it sit for 2 minutes.
3. Add the butter and corn syrup (if using), then stir until smooth and glossy. Let it cool slightly.

4. Assemble the Éclairs:

1. Once the éclairs are completely cool, use a small knife or piping tip to make a hole in the bottom or side of each éclair.
2. Transfer the chilled pastry cream to a piping bag fitted with a small round tip. Pipe the cream into the éclairs until they feel full.
3. Dip the tops of the éclairs into the chocolate glaze, allowing any excess to drip off.
4. Place the éclairs on a wire rack to let the glaze set.

Tips:

• For extra flavor, you can add a splash of rum or coffee to the pastry cream.
• Store éclairs in the refrigerator and serve within 2 days for the best texture.

Enjoy your homemade classic éclairs! 🎉