Dessert

Classic Chocolate Eclairs

Name: Classic Chocolate Eclairs
Prep time: 45 min
Cook time: 30 min
Total time: 2 h 15 min
Yield: 6 servings
Cuisine: french
Ingredients: 120 ml water; 120 ml milk; 100 g unsalted butter cubed; 5 g granulated sugar; 2 g salt; 140 g all-purpose flour sifted; 4 pcs large egg beaten; 500 ml milk; 100 g granulated sugar; 4 pcs large egg yolk; 40 g cornstarch; 5 ml vanilla extract; 100 g dark chocolate finely chopped; 60 ml heavy cream; 15 ml light corn syrup

These classic chocolate eclairs feature a light and airy choux pastry shell, filled with rich vanilla pastry cream, and topped with a glossy chocolate glaze. They are a delightful dessert that looks impressive but is surprisingly approachable to make at home.

An original recipe by Forkin

Total time: 2 hr 15 min
Serves: 6
Difficulty: Hard
Per serving: 573 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

choux pastry

120 mlwater
120 mlmilk
100 gunsalted butter, cubed
5 ggranulated sugar
2 gsalt
140 gall-purpose flour, sifted
4 pcslarge egg, beaten

pastry cream

500 mlmilk
100 ggranulated sugar
4 pcslarge egg yolk
40 gcornstarch
5 mlvanilla extract

chocolate glaze

100 gdark chocolate, finely chopped
60 mlheavy cream
15 mllight corn syrup

Equipment

round tip · saucepan · stand mixer · star tip · plastic wrap · wire rack · baking sheet · mixing bowl · parchment paper · wooden spoon · whisk · piping bag

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper.
About 5 min
2
In a medium saucepan, combine the water, milk, butter, sugar, and salt for the choux pastry. Bring the mixture to a rolling boil over medium heat, stirring occasionally to melt the butter.
About 5 min
3
Remove the saucepan from the heat and immediately add the sifted flour all at once. Stir vigorously with a wooden spoon until the mixture forms a ball and pulls away from the sides of the pan.
About 2 min
4
Return the saucepan to low heat and cook the dough for 1-2 minutes, stirring constantly, to dry it out. This step is crucial for light choux pastry.
About 2 min
5
Transfer the dough to a large mixing bowl or the bowl of a stand mixer. Let it cool for 5 minutes, stirring occasionally, before adding the eggs.
About 5 min
6
Gradually add the beaten eggs, one at a time, to the dough, mixing well after each addition until fully incorporated. The dough should be smooth, glossy, and pipeable, forming a 'V' shape when lifted with a spoon.
About 10 min
Cook’s note: It's important to add the eggs gradually and ensure each is fully absorbed before adding the next to avoid a greasy dough.
7
Transfer the choux pastry to a piping bag fitted with a large star or round tip. Pipe 10-12 eclairs, about 10-12 cm (4-5 inches) long, onto the prepared baking sheet, leaving space between them.
About 5 min
Cook’s note: If you don't have a piping bag, you can use two spoons to shape the eclairs, though they may not be as uniform.
8
Bake the eclairs for 15 minutes at 200°C (400°F), then reduce the oven temperature to 175°C (350°F) and bake for another 15-20 minutes, or until golden brown and firm. Do not open the oven door during baking.
About 30 min
Cook’s note: Opening the oven door too early can cause the choux pastry to collapse.
9
Turn off the oven, prop the door open slightly with a wooden spoon, and let the eclairs cool inside for 10-15 minutes. This helps them dry out and prevents them from getting soggy.
About 15 min
10
Remove the eclairs from the oven and transfer them to a wire rack to cool completely. Once cool, poke a few small holes in the bottom of each eclair with a skewer or small knife to allow steam to escape.
About 30 min
11
While the eclairs cool, prepare the pastry cream. Whisk together the egg yolks, cornstarch, and half of the granulated sugar in a bowl until pale and thick.
About 3 min
12
In a saucepan, heat the milk and the remaining granulated sugar over medium heat until it just begins to simmer. Do not boil.
About 5 min
13
Slowly temper the hot milk mixture into the egg yolk mixture, whisking constantly. Return the entire mixture to the saucepan.
About 2 min
Cook’s note: Tempering gradually prevents the eggs from scrambling.
14
Cook over medium heat, whisking continuously, until the cream thickens significantly and comes to a boil. Boil for 1 minute, still whisking, then remove from heat.
About 5 min
15
Stir in the vanilla extract. Pour the pastry cream into a clean bowl, cover the surface directly with plastic wrap to prevent a skin from forming, and chill in the refrigerator for at least 30 minutes, or until completely cold.
About 30 min
16
Once chilled, transfer the pastry cream to a piping bag fitted with a small round tip. Carefully insert the tip into the holes on the bottom of each eclair and fill until plump.
About 10 min
Cook’s note: Fill gently to avoid bursting the eclair shell.
17
Prepare the chocolate glaze. In a heatproof bowl, combine the chopped dark chocolate, heavy cream, and light corn syrup. Microwave in 30-second intervals, stirring after each, until smooth and glossy. Alternatively, set the bowl over a saucepan of simmering water (bain-marie) and stir until melted.
About 5 min
Cook’s note: Be careful not to overheat the chocolate, as it can seize.
18
Dip the top of each filled eclair into the warm chocolate glaze. Allow any excess to drip off, then place them on a wire rack for the glaze to set.
About 5 min
19
Chill the eclairs in the refrigerator for at least 15 minutes before serving to allow the glaze to fully set and the cream to firm up.
About 15 min

Per serving

Nutrition

51%Score

Calories: 573.2kcal
Protein: 13.8g
Carbs: 60.3g
Fat: 30.9g
Fibre: 1.9g
Sugar: 34.5g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover eclairs in an airtight container in the refrigerator.