Description
Indulge in the decadent delight of homemade Chocolate Éclairs with a creamy pastry filling and luscious chocolate glaze. This classic French pastry is sure to impress your guests and satisfy your sweet cravings.
Ingredients
Scale
For the choux pastry:
- 1/2 cup unsalted butter
- 1 cup water
- 1/4 teaspoon salt
- 1 tablespoon granulated sugar
- 1 cup all-purpose flour
- 4 large eggs
For the pastry cream filling:
- 2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 4 large egg yolks
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
For the chocolate glaze:
- 1/2 cup heavy cream
- 4 ounces semi-sweet chocolate, chopped
- 1 tablespoon light corn syrup (optional for shine)
Instructions
- Preheat the oven: Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Prepare the choux pastry: In a saucepan, combine butter, water, salt, and sugar. Boil, remove from heat, mix in flour, return to heat, and stir until a ball forms. Let cool, then beat in eggs. Pipe onto baking sheet and bake.
- Make the pastry cream filling: Heat milk, whisk sugar, cornstarch, salt, and egg yolks. Mix with hot milk, cook until thickened, then stir in butter and vanilla. Chill.
- Fill the éclairs: Cut a slit in shells, pipe in pastry cream.
- Prepare the chocolate glaze: Heat cream, pour over chocolate, stir until smooth. Dip filled éclairs in the glaze.
- Serve: Let the glaze set before serving.
Notes
- Éclairs are best enjoyed the same day they are assembled.
- You can prepare the pastry shells and filling a day ahead and assemble just before serving.
- Store filled éclairs in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 éclair
- Calories: 320
- Sugar: 16g
- Sodium: 125mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 115mg
