Chocolate Eclair Recipe
Make Chocolate Eclair Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Choux Pastry (Pâte à Choux)
Chocolate Pastry Cream Filling
Chocolate Glaze
Assembly & Finishing
Method
Choux Pastry (Pâte à Choux)
- 1
Prepare and heat liquids
Preheat oven to 425°F (220°C). Line two baking sheets with parchment and fit a large pastry bag with a 1/2"–3/4" round tip (or use a zip-top bag with corner cut). In a medium saucepan combine 1 cup water, 1/4 cup milk, 1/2 cup unsalted butter, 1 tablespoon sugar and 1/2 teaspoon salt. Bring to a rapid simmer over medium heat, stirring until butter melts and mixture just begins to bubble.
- 2
Add flour and form dough
Remove the pan from heat, add 1 cup sifted all-purpose flour all at once, and stir vigorously with a wooden spoon until the mixture pulls away from the sides and forms a smooth ball (about 30 seconds). Return to medium-low heat and cook, stirring constantly, for 1–2 minutes to dry the dough slightly. Transfer the dough to a stand mixer bowl (or a bowl for hand mixing) and let sit 2 minutes to cool slightly.
- 3
Incorporate eggs
Using the paddle or a wooden spoon, beat in eggs one at a time, ensuring each egg is fully incorporated before adding the next. The batter should be smooth, glossy and hold a soft peak when lifted. You may not need all 4 eggs — consistency is more important: pipeable but thick enough to hold shape.
- 4
Pipe and bake
Transfer dough to the prepared pastry bag and pipe 4" long logs (for classic eclairs) about 1" wide, spacing 2" apart. Smooth any peaks with a wet fingertip. Lightly spray or brush with water and sprinkle a few coarse sugar crystals if desired. Bake at 425°F (220°C) for 10 minutes, then reduce oven temperature to 350°F (175°C) and bake 20–25 minutes more until puffed and deep golden brown. Do not open the oven during baking. When done, turn off oven, crack the door and let shells dry inside for 10 minutes if desired.
- 5
Cool and hollow
Remove eclairs to a rack to cool completely. Once cool, using a small knife or the tip of a pastry bag, make two small holes in the bottom or side of each eclair for filling.
Chocolate Pastry Cream Filling
- 6
- 7
Egg-sugar mixture
In a bowl, whisk together 6 large egg yolks, 3/4 cup granulated sugar and 1/4 cup cornstarch until pale and slightly thickened.
- 8
Temper and thicken
Slowly pour about 1/3 of the hot milk into the egg mixture while whisking constantly to temper. Then pour the tempered mixture back into the saucepan with the remaining milk. Return to medium heat and cook, whisking constantly, until the mixture thickens and comes to a gentle boil (about 2–4 minutes). Continue to boil 30–60 seconds while whisking to activate the cornstarch. Remove from heat immediately.
- 9
- 10
Chill
Transfer the pastry cream to a shallow bowl, cover tightly with plastic wrap pressed onto the surface to prevent a skin, and chill until firm, at least 2 hours (can be made a day ahead).
Chocolate Glaze
- 11
Warm cream
Place 6 oz chopped semisweet chocolate in a heatproof bowl. In a small saucepan, heat 3/4 cup heavy cream and 1 tablespoon corn syrup just to a simmer (do not boil).
- 12
Make glaze
Pour hot cream over the chopped chocolate and let sit 1 minute. Stir gently until smooth and glossy. Stir in 1 tablespoon unsalted butter until incorporated. If glaze is too thick, add a teaspoon of warm cream to reach a pourable, spreadable consistency. Keep warm over a double boiler or in a thermos until assembly.
Assembly & Finishing
- 13
Fill eclairs
Fit a pastry bag with a small round tip or use a piping bag without a tip. Spoon the chilled pastry cream into the bag. Insert the tip into the hole(s) in each eclair and pipe until slightly plump and the cream is visible. Alternatively, slice the eclairs lengthwise and spoon in pastry cream, then replace the top.
- 14
Glaze tops
Holding the eclair over a tray, spoon or dip the top of each filled eclair into the warm chocolate glaze until evenly coated. Let excess drip off. Place glazed eclairs on a rack to set.
- 15
Chill and finish
Allow the glaze to set for 10–20 minutes in the refrigerator. Dust lightly with powdered sugar if desired just before serving. Serve within 24 hours for best texture.