![Homemade Chocolate Éclairs](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/homemade-chocolate-eclairs--9e213fda-03b1-4491-8dad-f0dca1489ea7.png)
Recipe
Homemade Chocolate Éclairs
Decadent Delights: Indulge in Homemade Chocolate Éclairs
4.8 out of 5
Indulge in the exquisite flavors of French cuisine with this homemade chocolate éclair recipe. These delicate pastries are a classic French dessert, known for their light and airy choux pastry filled with a luscious chocolate cream.
Metadata
Preparation time
30 minutes
Cooking time
35 minutes
Total time
1 hour 5 minutes
Yields
12 servings
Preparation difficulty
Medium
Suitable for
Vegetarian, Nut-free, Soy-free, Halal, Kosher
Allergens
Eggs, Milk, Wheat
Not suitable for
Gluten-free, Dairy-free, Vegan, Paleo, Low-carb
Ingredients
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For the choux pastry: For the choux pastry:
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1/2 cup (120ml) water 1/2 cup (120ml) water
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1/4 cup (56g) unsalted butter 1/4 cup (56g) unsalted butter
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1/2 cup (60g) all-purpose flour 1/2 cup (60g) all-purpose flour
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2 large eggs 2 large eggs
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For the chocolate cream filling: For the chocolate cream filling:
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1 cup (240ml) whole milk 1 cup (240ml) whole milk
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2 large egg yolks 2 large egg yolks
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1/4 cup (50g) granulated sugar 1/4 cup (50g) granulated sugar
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2 tablespoons (16g) cornstarch 2 tablespoons (16g) cornstarch
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4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
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1 teaspoon vanilla extract 1 teaspoon vanilla extract
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For the chocolate ganache: For the chocolate ganache:
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4 ounces (113g) dark chocolate, finely chopped 4 ounces (113g) dark chocolate, finely chopped
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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
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1.Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
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2.In a saucepan, combine water and butter over medium heat until the butter melts. Bring the mixture to a boil.
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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.
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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.
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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.
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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.
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7.Remove the éclairs from the oven and let them cool completely on a wire rack.
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8.In the meantime, prepare the chocolate cream filling. In a saucepan, heat the milk until it simmers.
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9.In a separate bowl, whisk together the egg yolks, sugar, and cornstarch until well combined.
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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.
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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.
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12.Transfer the chocolate cream to a bowl, cover it with plastic wrap, and refrigerate until chilled.
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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.
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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.
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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.
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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.
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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.
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