There’s something truly magical about biting into a perfectly made eclair. The combination of tender pastry, creamy filling, and decadent chocolate glaze is a dance of textures and flavors that never fails to delight. Originating from France, eclairs have graced patisserie windows for centuries, evolving into the beloved treat we know today. This recipe pays homage to that tradition, offering a step-by-step guide to creating your own chocolate eclairs at home.
My first encounter with an eclair was not in the bustling streets of Paris, but in my grandmother’s kitchen, where the aroma of baking pastries was a constant presence. She taught me that making eclairs is not just about following a recipe; it’s about infusing love and care into every step, from preparing the dough to piping the custard. It’s this lesson that I aim to pass on through this recipe.
Making eclairs might seem daunting at first, but I assure you, the process is as rewarding as the outcome. Each component, from the pâte à choux to the chocolate glaze, offers an opportunity to master the art of pastry making. Whether you’re a seasoned baker or new to the kitchen, these chocolate eclairs will elevate your baking repertoire and impress anyone lucky enough to try them.
In this blog post, we’ll explore not only the method for making eclairs but also the history and variations of this classic dessert. By the end, you’ll have not just a batch of eclairs but also a deeper appreciation for the craft of baking.
So, let’s don our aprons and dive into the world of French patisserie with this exquisite chocolate eclair recipe. Whether for a special occasion or a simple treat, these eclairs promise a moment of pure indulgence.
✅ Quick Tips: Read the recipe in its entirety before you start cooking. This will help you understand the ingredients, steps, and timing involved, and allow you to prepare any necessary equipment or ingredients beforehand.
Decadent Chocolate Eclairs
Description
Ingredients
Pâte à Choux:
Custard Filling
Chocolate Glaze
Instructions
-
Pâte à Choux
Preheat oven to 425°F (220°C). Bring water and butter to a boil. Add flour and stir vigorously until a dough forms. Cool slightly, then add eggs one at a time, mixing well after each addition. Pipe onto a baking sheet and bake for 25 minutes.
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Custard Filling
Heat milk and sugar until steaming. Whisk egg yolks and cornstarch, then temper with hot milk. Return to heat and stir until thickened. Stir in vanilla and chill.
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Chocolate Glaze
Heat cream, then pour over chocolate and butter. Stir until smooth.
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Assemble eclairs by slicing each pastry shell, filling with custard, and topping with chocolate glaze.
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Enjoy!
Serving Size 1
Servings 12
- Amount Per Serving
- Calories 260kcal
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 9g45%
- Cholesterol 85mg29%
- Sodium 190mg8%
- Total Carbohydrate 28g10%
- Dietary Fiber 1g4%
- Sugars 17g
- Protein 4g8%
- Calcium 45 mg
- Iron 1.2 mg
- Unsaturated Fat 6g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Ensure all ingredients for the pâte à choux are measured accurately for the best texture.
For a glossy glaze, use high-quality chocolate and allow it to set slightly before serving.
