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Classic Chocolate Eclair
Created by: Howcan Team
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 4 ounces semisweet chocolate, chopped
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- Powdered sugar for dusting (optional)
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper.
- In a medium saucepan, combine 1 cup of water and 1/2 cup of unsalted butter. Bring to a boil over medium heat.
- Add 1 cup of all-purpose flour and stir vigorously until the mixture forms a ball and pulls away from the sides of the pan. Remove from heat and let cool for 5 minutes.
- Add 4 eggs, one at a time, stirring well after each addition until the mixture is smooth and glossy.
- 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 eclair.
- Bake for 15 minutes, then reduce the oven temperature to 350°F and bake for an additional 15 minutes until the eclairs are golden brown and puffed. Remove from the oven and let cool completely on a wire rack.
- In a medium saucepan, heat 1 1/2 cups of whole milk, 1/2 cup of granulated sugar, and 1/4 teaspoon of salt over medium heat until steaming.
- In a small bowl, whisk together 1/4 cup of cornstarch and 1/4 cup of milk to create a slurry. Gradually whisk the slurry into the hot milk mixture and cook, stirring constantly, until the pastry cream thickens. Remove from heat and let cool for 10 minutes.
- In a heatproof bowl, place 4 ounces of chopped semisweet chocolate. Pour the hot pastry cream over the chocolate and let sit for 2 minutes. Stir until the chocolate is melted and the mixture is smooth. Let cool to room temperature.
- In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until stiff peaks form. Gently fold the whipped cream into the cooled chocolate pastry cream until smooth and creamy.
- Using a piping bag fitted with a small round tip, pipe the chocolate cream filling into the cooled eclairs through small slits made on the bottom of each eclair.
- Dust the filled eclairs with powdered sugar if desired. Serve and enjoy!
The eclair, a classic French pastry, has a rich history dating back to the 19th century. It is believed to have been invented by Marie-Antoine Carême, a renowned French chef known for his contributions to French cuisine. The eclair is a long, delicate pastry filled with cream and topped with icing, typically chocolate. It has become a beloved dessert worldwide, with variations in different regions. In France, renowned patisseries like Ladurée and Pierre Hermé are known for their exquisite eclairs. Today, the best versions of this delectable treat can be found in Paris, where skilled pastry chefs meticulously craft each eclair to perfection. The key to a perfect eclair lies in the delicate balance of the choux pastry, the creamy filling, and the luscious icing. For a twist, consider trying unconventional flavors like pistachio, coffee, or passion fruit.
60 min
12
280 calories
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