Experience the delight of perfect chocolate eclairs with a delicate and crispy choux pastry shell, a luscious chocolate creme patisserie, and a glossy chocolate glaze that brings it all together.
Foolproof Chocolate Eclairs
Ingredients
**Eclairs:**
- 1/2 cup water 120g
- 1/4 cup milk 60g
- 6 tbsp unsalted butter 85g
- 2 tsp sugar
- 1/2 teaspoon salt
- 3/4 cup bread flour 100g
- 3 large eggs cold
- 1 egg yolk + 1 tbsp milk for egg wash
**Chocolate creme patisserie:**
- 1 1/2 cup milk 360g
- 1/2 cup cream 120g
- 4 egg yolks
- 1/3 cup sugar 75g
- 1 tbsp cornstarch
- 150 g semi-sweet chocolate
**Chocolate glaze:**
- 100 g bittersweet or dark chocolate
- 100 g unsalted butter
Instructions
**Eclairs:**
- Preheat the oven to 400F and line 2 baking sheets with silicon baking mats.
- In a nonstick saucepan, combine butter, water, milk, sugar, and salt. Stir over medium-low heat until sugar dissolves, butter melts, and the mix boils.
- Remove from heat and add sifted flour. Stir vigorously until a smooth ball forms. Place back on heat and stir until the mixture dries out and forms a thin film.
- Let it cool for 5-10 minutes. Whisk eggs separately and add slowly to the dough using an electric beater until a thick batter forms.
- Transfer batter to a piping bag with a 1/2″ french star tip. Pipe 5″ eclairs on baking sheets, then brush with egg wash.
- Bake for 10 minutes at 400F, then reduce temperature to 330F and bake for another 30 minutes. In the last 5 minutes, make 3 holes on the bottom of each éclair.
- Eclairs should be golden brown and crispy. Remove from the oven.
**Chocolate creme patisserie:**
- Mix milk and cream in a nonstick saucepan and bring to a boil. In a separate bowl, combine egg yolks, sugar, and cornstarch.
- Pour 1/3 of the milk mixture into the egg mixture while whisking, then pour back into the saucepan while continuing to whisk.
- Place on low heat and stir continuously until a thick custard consistency is reached. Remove from heat.
- Pour the mixture over chopped chocolate in a heatproof bowl, cover for 5 minutes, then mix until smooth. Cool in the fridge and transfer to a piping bag with a Bismarck piping tip.
**Assembly:**
- Fill each éclair with the chocolate creme patisserie.
- Place upside down on a wire rack and transfer to the fridge.
- Make the chocolate glaze by melting chocolate and butter over a double boiler. Let cool for 5-10 minutes.
- Dip the top of each éclair in the chocolate glaze, shake off excess, and clean edges. Place on a wire rack to set.
- Serve and enjoy!
Notes
Eclairs are best enjoyed within a day, as they may become soft and soggy over time.