Today, I’m thrilled to share my Foolproof Chocolate Eclairs Recipe, a dessert that’s as stunning as it is delicious! These eclairs are a chocolate lover’s dream, featuring a rich vanilla pastry cream filling and a fudgy chocolate glaze that will leave you craving more. The choux pastry is light and airy, making every bite a heavenly experience. Whether you’re a seasoned baker or a beginner, this recipe is designed to be nearly foolproof, ensuring success every time. Plus, the term ‘éclair’ translates to ‘flash of lightning’ – and trust me, these treats will disappear just as quickly!
Ingredients:
For the Choux Pastry:
- 250 ml (1 cup + 2 tsp) water
- 70 grams (5 tbsp) butter
- 150 grams (1 cup) all-purpose flour
- 4 eggs
- 1/8 tsp salt
For the Pastry Cream:
- 350 ml (1 1/2 cup) cold milk
- 30 grams (3 3/4 tbsp) corn starch
- 100 grams (1/2 cup) sugar
- 75 grams (1/3 cup) butter (room temperature)
- 200 ml (3/4 cups + 2 tbsp) heavy whipping cream (cold)
- 1 tsp vanilla extract
For the Chocolate Glaze:
- 150 grams (3/4 cup) chocolate chips
- 125 grams (1/2 cup + 2 tsp) heavy cream
Preparation:
Choux Pastry:
- Preheat the oven to 400°F (200°C) and line two sheet pans with parchment paper.
- In a medium pot, combine water and salt, bring to a boil, then add butter and boil again.
- Add flour and whisk vigorously until the batter thickens (about 1 minute). Remove from heat and cool for 5 minutes.
- Whisk in eggs one at a time until fully incorporated.
- Pipe 4-inch lengths of dough onto the pans, leaving 1 inch of space between them.
- Bake for 15 minutes, then reduce the temperature to 340°F (170°C) and bake for 15-20 minutes until golden brown. Cool on a wire rack.
Pastry Cream:
- Dissolve cornstarch in 3-4 tbsp of milk. Simmer the remaining milk, add 50 grams of sugar, and stir until dissolved.
- Add the cornstarch mixture to the milk, whisk until smooth, and cool.
- Beat butter, remaining sugar, and vanilla until pale. Combine with the milk mixture.
- Whip heavy cream until soft peaks form and fold into the butter mixture.
- Cut small Xs on the eclairs and pipe the cream into the shells.
Chocolate Glaze:
- Melt chocolate chips and heavy cream in a double boiler or microwave until smooth.
- Dip the tops of the eclairs into the glaze and let it set.
Enjoy these decadent chocolate eclairs that are perfect for any occasion!
