Baking & Pastry > Pastries (Choux) > Choux Pastry Creations > Éclairs Recipe
Classic Chocolate Éclairs
Indulge in the timeless elegance of classic chocolate éclairs. This recipe guides you through creating light and airy choux pastry shells filled with rich pastry cream and topped with a glossy chocolate glaze. A perfect treat for any occasion.
Ingredients
- 1 cup Water
- 1/2 cup Unsalted Butter
- 1 cup All-Purpose Flour
- 4 Large Eggs
- 1/4 tsp Salt
- 1 tsp Granulated Sugar
- 2 cups Milk
- 3/4 cup Granulated Sugar
- 1/4 cup Cornstarch
- 6 Large Egg Yolks
- 4 tbsp Unsalted Butter
- 1 tsp Vanilla Extract
- 4 oz Bittersweet Chocolate
- 1/2 cup Heavy Cream
Making the Choux Pastry
Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Step 2: In a medium saucepan, combine water, butter, salt, and sugar. Bring to a boil over medium heat, stirring occasionally until the butter is melted. Step 3: Remove from heat and immediately add the flour all at once. Stir vigorously with a wooden spoon until a smooth dough forms and pulls away from the sides of the pan. Step 4: Return the pan to low heat and cook for about 1-2 minutes, stirring constantly to dry the dough slightly. This step is crucial for creating a stable choux pastry. Step 5: Transfer the dough to a mixing bowl and let it cool for a few minutes. Step 6: Add the eggs one at a time, beating well after each addition. The dough will appear curdled at first, but it will come together as you continue to beat it. The final dough should be smooth, glossy, and pipeable. If it's too stiff, add a small amount of beaten egg. If it's too loose, you added too much egg and will need to restart.
Piping and Baking the Éclairs
Step 1: Transfer the choux pastry to a piping bag fitted with a large round tip. Step 2: Pipe 4-inch long strips onto the prepared baking sheet, leaving some space between each strip. Step 3: Lightly brush the tops of the éclairs with a beaten egg wash (optional, for a shinier finish). Step 4: Bake for 20 minutes at 400°F (200°C), then reduce the oven temperature to 350°F (175°C) and bake for another 15-20 minutes, or until the éclairs are golden brown and puffed up. Do not open the oven door during baking, as this can cause the éclairs to collapse. Step 5: Turn off the oven and crack the oven door open slightly. Allow the éclairs to cool completely in the oven. This prevents them from deflating.
Making the Pastry Cream Filling
Step 1: In a medium saucepan, whisk together milk, sugar, and cornstarch. Step 2: In a separate bowl, whisk together egg yolks. Step 3: Gradually whisk a small amount of the hot milk mixture into the egg yolks to temper them. This prevents the yolks from scrambling. Step 4: Pour the egg yolk mixture back into the saucepan with the remaining milk mixture. Cook over medium heat, whisking constantly, until the pastry cream thickens and comes to a boil. Step 5: Remove from heat and stir in butter and vanilla extract. Step 6: Transfer the pastry cream to a bowl, cover with plastic wrap (pressing the plastic wrap directly onto the surface of the cream to prevent a skin from forming), and chill in the refrigerator for at least 2 hours, or preferably overnight.
Making the Chocolate Glaze
Step 1: In a heatproof bowl set over a saucepan of simmering water (double boiler), melt the chocolate and heavy cream together, stirring occasionally until smooth. Step 2: Remove from heat and let cool slightly. If the glaze is too thick, add a teaspoon of warm cream until it reaches the desired consistency.
Assembling the Éclairs
Step 1: Once the éclairs have cooled completely, use a serrated knife to carefully slice them horizontally in half. Step 2: Fill each éclair with the chilled pastry cream. You can use a piping bag or a spoon to do this. Step 3: Dip the tops of the éclairs in the chocolate glaze and let the glaze set for a few minutes before serving.
FAQ
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Why did my choux pastry deflate?
Deflated choux pastry is often caused by insufficient baking time, opening the oven door too early, or not drying out the dough enough on the stovetop. Make sure to bake the pastry until golden brown and allow it to cool completely in the oven with the door slightly ajar. -
How can I store leftover éclairs?
Store assembled éclairs in an airtight container in the refrigerator for up to 2 days. The pastry may soften over time, but they will still be delicious. -
Can I freeze the choux pastry?
Yes, you can freeze the baked choux pastry shells. Let them cool completely, then wrap them individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months. Thaw completely before filling.