Homemade Chocolate Éclairs

Ingredients

• For the choux pastry: For the choux pastry:
• 1/2 cup (120ml) water 1/2 cup (120ml) water
• 1/4 cup (56g) unsalted butter 1/4 cup (56g) unsalted butter
• 1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
• 2 large eggs 2 large eggs
• For the chocolate cream filling: For the chocolate cream filling:
• 1 cup (240ml) whole milk 1 cup (240ml) whole milk
• 2 large egg yolks 2 large egg yolks
• 1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
• 2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
• 4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the chocolate ganache: For the chocolate ganache:
• 4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 15g, 9g
• Carbohydrates (total, sugars): 25g, 15g
• Protein: 4g
• Fiber: 1g
• Salt: 0.1g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. 2.
   In a saucepan, combine water and butter over medium heat until the butter melts. Bring the mixture to a boil.
3. 3.
   Reduce the heat to low and add the flour all at once. Stir vigorously until the mixture forms a smooth ball and pulls away from the sides of the pan.
4. 4.
   Remove the pan from heat and let it cool for a few minutes. Then, add the eggs one at a time, beating well after each addition until the dough is smooth and glossy.
5. 5.
   Transfer the dough to a piping bag fitted with a large round tip. Pipe 4-inch long strips onto the prepared baking sheet, leaving space between each éclair.
6. 6.
   Bake for 20-25 minutes or until the éclairs are golden brown and puffed. Then, reduce the oven temperature to 180°C (350°F) and bake for an additional 10 minutes to dry out the centers.
7. 7.
   Remove the éclairs from the oven and let them cool completely on a wire rack.
8. 8.
   In the meantime, prepare the chocolate cream filling. In a saucepan, heat the milk until it simmers.
9. 9.
   In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
10. 10.
    Slowly pour the hot milk into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens.
11. 11.
    Remove the saucepan from heat and add the chopped dark chocolate. Stir until the chocolate melts and the mixture is smooth. Stir in the vanilla extract.
12. 12.
    Transfer the chocolate cream to a bowl, cover it with plastic wrap, and refrigerate until chilled.
13. 13.
    Once the éclairs and chocolate cream are cooled, use a piping bag fitted with a small round tip to fill each éclair with the chocolate cream.
14. 14.
    For the chocolate ganache, place the chopped dark chocolate in a heatproof bowl. In a small saucepan, heat the heavy cream until it just begins to simmer.
15. 15.
    Pour the hot cream over the chocolate and let it sit for a minute. Then, stir until the chocolate is completely melted and the ganache is smooth.
16. 16.
    Dip the top of each filled éclair into the chocolate ganache, allowing any excess to drip off. Place the éclairs on a wire rack to set.
17. 17.
    Once the ganache is set, the éclairs are ready to be served.

Treat your ingredients with care...

• Dark chocolate — Use high-quality dark chocolate with at least 70% cocoa for the best flavor and texture.
• Pastry cream — Make sure to chill the pastry cream thoroughly before filling the éclairs to ensure a stable and creamy filling.
• Choux pastry — When piping the choux pastry, leave enough space between each éclair to allow them to expand during baking.
• Chocolate ganache — If the ganache becomes too thick, gently heat it in the microwave for a few seconds to achieve a pourable consistency.
• Piping bag — If you don't have a piping bag, you can use a resealable plastic bag and cut a small hole in one corner.

Tips & Tricks

• To achieve a crispier choux pastry, you can leave the baked éclairs in the turned-off oven for an additional 5 minutes.
• For a twist, you can add a hint of orange zest to the chocolate cream filling for a citrusy flavor.
• If you prefer a sweeter filling, you can add a tablespoon of powdered sugar to the chocolate cream.
• To make the éclairs ahead of time, you can bake and fill them, but wait to dip them in the ganache until just before serving to maintain their freshness.
• Serve the éclairs chilled for a refreshing and delightful experience.

Serving advice

Serve the homemade chocolate éclairs on a platter or individual dessert plates. Dust them with powdered sugar for an elegant touch. They are best enjoyed fresh, but can be stored in the refrigerator for up to 2 days.

Presentation advice

Arrange the éclairs in a straight line on the serving platter, with the glossy chocolate ganache facing upwards. Drizzle some extra ganache over the éclairs for a visually appealing presentation. Garnish with fresh berries or mint leaves for a pop of color.